Originally Posted by TyTanium
Dissolve it in your strike water first. Then add the grain. Fewer clumps that way. Plan on sticky. It's sticky.
This is exactly what I did when I brewed my first pumpkin beer just a couple of weeks ago, matter of fact I kegged it just the other day. For my 5 gallon all grain brew I put 2 cans of roasted pumpkin in my strike water and whisked it up with an aerator I have that attaches to a drill.
When using this method you dont have to let your pumpkin cool after roasting just add to striker water and heat up. No temperature adjustments needed either.
There was almost no visible pumpkin trub in the fermentation carboy after fermentation was complete using this method. I have read through a lot of pumpkin threads where people say be ready for 4 inches or so of pumpkin trub. I have been thinking I had no pumpkin sediment due to how thoroughly the roasted pumpkin was mixed with the strike water. I dunno?
Also, I used a whole pound of rice hulls and had a slow sparge that had to be stopped, re-mixed, and re-vorlaufed a couple of times but managed to get the job done.