For the extract recipe, what's the point of baking the canned pumpkin if you're just going to boil it for an hour? Seems that boiling it for an hour will cook it plenty and may even be able to pull more taste out of the pumpkin. No?
Dear Ms. Bouldin,
Thank you for contacting Libbys® 100% Pure Pumpkin.
I am sorry that you are having a difficult time finding Libbys Pumpkin. Due to unfavorable weather conditions last fall, some of the pumpkin did not meet our high quality standards. Therefore, our harvest was smaller than typical and you may have some difficulty finding Libbys Pumpkin.
We are in the process of harvesting our pumpkins and you will be able to find it in all sizes within the next few weeks.
We appreciate your interest and hope you will visit our website often for the latest information on our products and promotions.
Sincerely,
Tara Williams
Consumer Response Representative
Ref: N17000232
It turns out that some canned pumpkin is actually gasp! squash. Some manufacturers make "pumpkin" puree from one or more kinds of winter squashes such as butternut, Hubbard, and Boston Marrow, which can be less stringy and richer in sweetness and color.
But before we start crying fraud, it is interesting to note the rather fuzzy distinction between pumpkins and squashes. There are three varieties of winter squashes: Cucurbita pepo, Cucurbita maxima, and Curcubita moschata. C. pepo includes the gourds we traditionally think of as pumpkins, such as the kind used for jack-o'-lanterns. Hubbard and Boston Marrow squashes fall into the C. maxima category, while C. moschata includes butternut squashes as well as the Dickinson pumpkins used by Libby's, the producer of most of the canned pumpkin in North America.
According to Merriam-Webster's definition, a pumpkin could be any of these squash; Cucurbita pepo, Cucurbita moschata, or Cucurbita maxima. Both other brands of canned pumpkin on the shelf, Libby's and One-Pie, use Dickinson pumpkins (C. moschata), 30-100 lb. tan pumpkins known to be good for canning.
On the surface, the Dickinson pumpkin, Libby's variety, is unappealing. A misshapen, pale sibling to its brighter-colored brethren, the oblong Dickinson averages 20 pounds. It has ridges streaking the rind and looks more like a butternut squash. When ripe, the fruit's skin tends to be a dull gold or tan.
But inside, the sweet-smelling flesh is burnt orange. In comparison to other varieties of pumpkins, there is more flavorful meat per pound: The rind is thinner, the seeds are fewer and the hollow core inside each fruit is smaller.
Brew as is. The pumpkin contributes little color. I've had the opportunity to try a version of my recipe where the brewer omitted the pumpkin. The color and basic flavor was there, but I felt it lacked a bit of body and complexity. I'm convinced that pumpkin does indeed add something to the brew.Hey Yuri, I'm planning on brewing this one again but without pumpkin. What would you recommend to get a reasonably orange color:
1. Brew the recipe just without pumpkin
2. Sub Vienna for 2-row
3. Sub Munich for 2-row
Thanks
I racked to secondary today with it at 1.020 after 12 days in primary...will that drop some more in secondary, or should I do something to help it?
It should continue to ferment and clear in the secondary. Check your gravity in a week or two.
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