Took SWMBO to Estes Park, CO for vacation and at the Estes Park Brewery they had a seasonal Pumpkin Ale on Tap; SWMBO loved it so I decided to brew one. I peeled, cubed and roasted 3.5# of pumpking and then mashed it with a big spoon and dumped it into the mash tun. I put in 1/2 my grain bill, followed by the roasted/mashed pumpkin, followed by the remaining grain bill. My question is concerning how much fermentables are contributed by the pumpkin; based on previous efficiencies with a similar grain bill I only got about 3 points. Doesn't that seem low?
Points in my pumpkin ale
- Thread starter runhard
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fyi - all squash are easier to peel after you roast them.
runhard
Well-Known Member
Note taken and I feel stupid for not thinking about it; I don't know why I didn't think about it since I roast first, peel second when making pumpkin pie. It took long enough to peel the pumpkins, I could've driven to the store bought a few cans of pumpkin and driven back in the amount of time it took just to peel those things. Good news is that I had no problems with stuck sparge or low recirculation rate even with mashing the pumpkins prior to adding to the mash tun.Melana said:
Anyone know if adding the pumpkin to the mash or fermentation make a difference?
Thanks
runhard
