I have decided to brewa pumpkin beer for the holodays. I am fairly confident as my first fruit beer (blackberry) was a hit with friends and family, I wish I would have made more.
Having said that, I am still extract brewing and from what I understand pumpkin contains a high amount of starch which requires mashing for conversion.
My idea would be to make some maple or jaggery sugar pumpkin butter and add that to the brew.
However this is where the questions begin.
1. The "butter" will obviously have all of the spices cooked into it, so when sould I add the "butter"? (most of the recipes that I have seen call for adding pumpkin either to the boil or the mash.)
2. Do I add to the boil or the secondary?
3. How much "butter" should I use?
(most of the recipes I have seen call for about 3-5 lbs of pumpkin.)
4. Since the "butter" will have all of the spices in it, will these flavors be driven off during fermentation, if so, should I reserve some of the "butter" for secondary, or extended primary?
5. Or should I just add spice "tea" to adjust the flavor.
My first thoughts were to add the "butter" to the boil for 60 minutes, and add additional "butter" to adjust the flavor.
I want to take some of this to Boston at Christmas/New Year's for family and friends there, and I would like it to be decent if not great!
Any advice and suggestions are greatly appreciated.