Originally Posted by nspaldi0
I scanned through the thread quickly as I'm about to hit the bed here on the east coast but would you mind to post or pm me the most recent recipe with details on the best way to toast the pumpkin? I'm definitely putting this on my brew list!
With gusto, my good sir!
I apologize for not having it on the original post, it won't let me edit the OP
Maybe once I upgrade my account (FINALLY
) I'll be able to do so. But someone asked the same thing shortly after I posted the original recipe. Here's what I do:
The 2 large cans of libby's pumpkin puree (non-spiced) should be spread out on a baking pan so it's about 1-1.5" thick. Bake between 250 and 325*F for 30-45 minutes or until the top starts browning slightly and the puree becomes less viscous. Then add to mash for the whole 60 minutes. Don't forget a few handfuls of rice hulls.
Your mileage may vary. I'm at an elevation of ~5200ft, so water up here boils at 202*F... therefore I usually need to leave it in the over a bit longer. However, if you're closer to sea-level then 30-45 will probably be your range.
As far as the rest of the recipe, it hasn't been touched. I love it just the way it is.