Originally Posted by ddwill
Inspired by the taste of a good pumpkin spiced ale, I decided on a highly expiramental brew.
My family loves to stew brown sugar, butter, and cranberries, then place in halves of acorn-squash (similar to pumpkin) and bake. Trust me its delicious...
So I thought why not make a beer...
I am going to bake the squash as usual (minus butter) and add to the boiling wort.
Here is my question: The pumpkin recipe calls for 1# honey, which will increase the sweetness, but do I still add the brown sugar to the baking squash-cranberries? Do I just use honey or brown sugar, half and half?
Like the other guy said, just go ahead and use both if you want, but they will ferment out and there won't be a ton of flavor imparted from one pound of either.
You could add brown sugar while you're baking. It'll caramelize, and I am not sure what that will do in your mash tun, but it almost sounds too messy for my tastes. But it is an experimental beer, so why not?
Also, you'll have to use quite a bit of cranberry if you want to impart any of the flavor.