HadesX
Member
My next batch is going to be a pumpkin ale. I'm working out the kinks on the ingredients now. However, all the recipes i see talki about cutting up a pumpkin. I'd prefer to use puree but i see so many different techniques. I'm a little confused.
1. I know some people will say don't even use pumpkin, just add the spices. I cannot in my right mind call it a pumpkin ale if there is no pumpkin.
2. How many #'s of puree should i use?
3. Should i bake the puree befor adding it?
4. Do i add it the 60 min boil or to the secondary?
Thanks for the help.
1. I know some people will say don't even use pumpkin, just add the spices. I cannot in my right mind call it a pumpkin ale if there is no pumpkin.
2. How many #'s of puree should i use?
3. Should i bake the puree befor adding it?
4. Do i add it the 60 min boil or to the secondary?
Thanks for the help.