Did it at the boil and it worked perfect for me!
Ya i just baked it in the oven and then added it directly to the boiling wort. It worked fine, just had more trub at the bottom of the primary than usual. Just used care when transfering it and everything turned out fine. I didn't need to strain it.
Brewed this yesterday and had an OK brew day, but not the best. Apparently there was a worldwide pumpkin shortage last year, and I had to drive around to three different places to find canned pumpkin. Got that info from an oddly informative stock boy (think Chris Farley as the security guard with too much information in Wayne's World).
So, I figured I might try something different: Buttercup squashes look like small green pumpkins. They could taste totally different, but I figured I might give them a shot.
Don't worry about the pumpkin sticking or being burnt. As far as the pumpkin, all of our grocery stores are out of canned pumpkin also (due to the devastation of the crop last year) so I just bought butternut squash in the produce dept., cooked it, puree'd it, baked it, and added it to the mash. So far great flavor and amazing complexity!
Just brewed this last night! I found organic pumpkin pie at Publix for about $2.50 a can. I baked the pumpkin for an hour, then let it cool for a little bit before putting it in a cheesecloth. The cloth was virtually useless as most of the pumpkin seeped out of it by the end of the boil anyways.
My biggest concern is that I had a huge O.G of 1.070. The wort tasted great but I am a little confused how/why this happened. I used 7 lbs of DME instead of 6.25, could this be why it was so high? My boil was 3 gallons, and I added about 2.5 gallons of cold water to fill my fermenter up to 5 gallons. hmm. I also didn't add any spices yet, I think I'll add a spice tea once I rack to my secondary!
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