Best way to incorporate canned pumpkin into ale?

thrstyunderwater · 11-07-2009, 06:24 PM

I'm using extract and specialty grain. Recipes I have say to steep pumpkin and specialty grain for 45 minutes in 155 then bring to boil and remove. I thought you weren't supposed to boil grain because of the tannins? Should I just steep both like you normally would and then remove, sparge, and boil?

Also I thought I read about someone just adding canned pumpkin to the secondary fermenter. Anyone have any thoughts on just doing this and not incorporating heat at all (to the pumpkin)?

**Edcculus** · 11-07-2009, 06:28 PM

You will have an ungodly mess if you put pumpkin in the fermenter. Go ahead and steep it, but don't bring it or the grains to a boil.

**DeathBrewer** · 11-07-2009, 06:36 PM

It's best to mash it. Check out my sig for partial mash brewing...it's an easy step to mash things that would otherwise limit your brewing.