downtown3641
Well-Known Member
I'm sure this question has been answered before, but my search attempts failed. When adding pumpkin to the mash (after baking and cooking), how different is my strike temperature going to need to be to account for the mass of the pumpkin? Right now, I'm considering mashing a little thicker than usual then, once the temperature has equalized, adding the remaining volume of strike water at the correct temperature. My main concern is the amount of time it's going to take to get the second volume of water to the correct temperature. I don't want to mash at too low of a temperature for too long.