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Old 07-27-2011, 03:54 AM   #1
ENS
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Default How do you partial mash canned pumpkin?

I've never partial mashed, but I want to make a pumpkin ale this weekend. I've been searching, but can't seem to find a good description on how to do it. I am not sure if I have the gear. I have two kettles, one 3 gallons and he other 5 gallons. No spigots. I usuall use my 5 gallon for the boil. I do not have a mash tun.

thanks!

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Old 07-27-2011, 04:02 AM   #2
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I've never done it before, but by my knowledge I would just add it towards the end of the boil last 10 minutes so you don't cook away all the goodness, and also good for worry of sanitation. Although 5 minutes might even be better with less worry if it comes from a can. But make sure there are no preservatives in it. I wonder if anyones ever tried dryhopping with actual carved pumpkin slices and how that would come out?

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Old 07-27-2011, 04:22 AM   #3
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Originally Posted by ENS View Post
I've never partial mashed, but I want to make a pumpkin ale this weekend. I've been searching, but can't seem to find a good description on how to do it. I am not sure if I have the gear. I have two kettles, one 3 gallons and he other 5 gallons. No spigots. I usuall use my 5 gallon for the boil. I do not have a mash tun.

thanks!
What's the recipe? I am gearing up to brew a Pumpkin Porter. Check this out for an idea as to what you may want to do:

http://www.homebrewtalk.com/f39/anyone-brewed-punkin-porter-recipe-extreme-brewing-183676/
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Old 07-27-2011, 04:32 AM   #4
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That looks like a good recipe from caphector, I'll probably use that as a reference in the fall when I do one!

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Old 07-27-2011, 04:49 AM   #5
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That looks like a good recipe from caphector, I'll probably use that as a reference in the fall when I do one!
Do you think you'll follow the schedule laid out in Extreme Brewing by starting with boiling the pumpkin? Not ure if I'll go that route or not. I'm going to try to get some organic canned pumpkin and I'm not sure if I want to boil it in the beginning or add it at the end, or maybe just rack on top of it in secondary...
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Old 07-27-2011, 06:49 AM   #6
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I would think with a whole pumpkin, not canned it would probably be better with that method. Not entirely sure never done a pumpkin ale before... But a step process would probably be good too. Use half a pumpkin with the method as stated from caphector, then a can towards the end of the boil, and then dryhop with the rest of the pumpkin in the secondary.

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Old 07-27-2011, 03:09 PM   #7
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Hmm...I don't think any of these guys have actually used pumpkin before. You want to MASH/steep the pumpkin. Throw it right in with your grains for the full mashing period or steeping period if you end up going extract. Treat it just like the grains in your recipe, whether you end up doing PM or extract. You are not going to get the pumpkin flavor from putting it in the boil or secondary. Also, you don't need to pre-boil or pre-cook the pumpkin at all if you are using canned. You would only pre-cook it if you used fresh pumpkin and cut out cubes of pumpkin meat.

That said, if you are doing your first partial mash, I wouldn't do a pumpkin ale. Stick with something simple until you have the process down, then do the pumpkin.

If you are intent on doing the pumpkin, just do it as an extract kit. Pumpkin goes in the steeping bag with the specialty grains.

Hope that helps!

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Old 07-27-2011, 03:33 PM   #8
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Hmm...I don't think any of these guys have actually used pumpkin before. You want to MASH/steep the pumpkin. Throw it right in with your grains for the full mashing period or steeping period if you end up going extract. Treat it just like the grains in your recipe, whether you end up doing PM or extract. You are not going to get the pumpkin flavor from putting it in the boil or secondary.
I disagree.

Pumpkin has a pretty delicate flavor to begin with. I have found that mashing diminishes that flavor, since it increases its fermentability.

I have had great results roasting pie pumpkins (which produces lots of flavor and reduces the "vegetable" character) and adding them late in the boil and again in secondary. You do get a more hazy/starchy beer that way, but it tastes more like pumpkin, too.

But as with all things beer, there are lots of different ways to produce a great product. What works for me may not work for everyone.
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Old 07-27-2011, 03:37 PM   #9
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How can you be so bold as to say a late boil addition or flameout of puree, with some cubed whole pumpkin in the secondary wouldn't add any flavors? Has it been tried? I would think that multiple additions at different times would bring different characteristics and releases of flavors. I understand the principle behind mashing with the grains, but what about also doing other additions of it aswell?

Probably soften the pumpkin cubes up first before adding it to the secondary.

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Old 07-27-2011, 03:47 PM   #10
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I'm brewing my partial mash pumpkin ale tomorrow. I'm using canned pumpkin and per what i've read on here, I'm going to spread it on a cooking sheet and bake it at 350 for 45 minutes to an hour to caramelize it. Then I will be adding the pumpkin to the mash using a BIAB method.

If you search pumpkin ale on here there are several recipes that all describe the procedure that they used so you can kind of borrow some of their procedure even if you are not using their recipe.

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