pumpkin ale

i baught a pumpkin ale kit and i want to use pumpkin in it how much pumpkin should i use

People seem use anywhere from 0-60oz of canned.

i got a fresh pumpkin i will be using it just not sure of how much of it to use

fresh? use 60 oz of baked mush in it

lumpher said:

fresh? use 60 oz of baked mush in it

Click to expand...

+1. Fresh is way too much work just to get where the canned pumpkin starts. Go to whole foods and grab some unspiced pumpkin cans. Then make this recipe: https://www.homebrewtalk.com/f76/samhain-pumpkin-ale-140674/ I just put it in the secondary, and oh my god.

I'm about to make a Pumpkin Porter, will be adding 30oz canned pumpkin @ 15 min before end of boil.

I used canned yams. At the time I couldnt find any pumpkin, but I used two of the large cans, baked them for one hour at 350 and added them to my boil with 30 min. left.

It has been bottled for two weeks now. I think I will crack one open tonight and give it a try!

TonyR said:

I'm about to make a Pumpkin Porter, will be adding 30oz canned pumpkin @ 15 min before end of boil.

Click to expand...

I just made a pumpkin porter and put 75oz in the boil at 60 minutes. I put the roasted pumpkin in my fine mesh hop bags to help ease transfer into the carboy. Oddly enough, the pumpkin doesn't really come through! Next time I'd avoid the bags and deal with a slow funneling process. Just an FYI.

If you really want to use a fresh pumpkin, skin it, take the guts out, dice the meat, mash it with a potato masher, roast it at 350*F for 90 minutes, dump into boil. Use it all! You're doing a pumpkin ale! For me, more pumpkin = more tastiness!

barrooze said:

You're doing a pumpkin ale! For me, more pumpkin = more tastiness!

Click to expand...

I'm not going for a big pumpkin taste, my goal is just a hint of pumpkin. I'll be adding nutmeg and cinnamon with the pumpkin as well, which should help the taste.