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Old 08-31-2009, 03:05 AM   #1
earlytimes
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Does anyone know the extract potential (points per pound per gallon) of pumpkin, either canned or fresh?

I'm wanting to add pumpkin to my mash, but I can't find any good info on how many points I can expect to get out of it which makes crafting the recipe to hit a target SG somewhat difficult. I read Jamil's recipe in BCS, but the only hints on what to expect is if using real pumpkin is he says to subtract 2 lbs of malt and add 5lbs of pumpkin. so am I to assume 2/5*36 = 14.4? Is that reasonable?

 
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Old 08-31-2009, 02:14 PM   #2
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My canned pumpkin says 4 grams of sugar per 122 gram serving. That's 3% or about 12 points per pound.
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Old 08-31-2009, 04:08 PM   #3
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I'll be doing a pumpkin recipe soon and I'm just ignoring any possible fermentable contributions. If it turns out slightly sweeter/higher in alcohol, either one seems like it would fit with the style. The punkin flavor's what I'm really after...

 
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Old 08-31-2009, 04:15 PM   #4
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Pumpkin has a lot of starch, which will be converted to more sugar during the mash, so I bet it will be much higher than an extract potential of 1.012.

And I've heard the pumpkin flavor really doesn't come from the pumpkin, it comes from the pumpkin spices.
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Old 08-31-2009, 04:24 PM   #5
BeerPressure
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I was wondering this too. I'm gonna do that recipe from the book and debating whether or not to use pumpkin at all.

 
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Old 08-31-2009, 06:00 PM   #6
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Quote:
Pumpkin has a lot of starch, which will be converted to more sugar during the mash, so I bet it will be much higher than an extract potential of 1.012.
Not what I have. 9 gram total carbohydrates: 4 grams sugars, 5 grams dietary fiber. Fiber isn't starch.
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Old 09-01-2009, 12:29 AM   #7
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Just did a version of Yuri's Thunderstruck pumpkin that would be 1.050 without any sugar from the pumpkin. I added 60 ounces of pumpkin in the mash and the gravity turned out to be 1.060. So a pound of pumpkin added about .0025 to my gravity.
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Old 09-01-2009, 12:33 AM   #8
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I haven't found that it adds significantly to the OG, though I understand that it probably should. While it may seem pretty unscientific or even downright ignorant of me, when formulating recipes, I just ignore any possible sugar contribution from the pumpkin. It works for me!
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Old 09-01-2009, 12:21 PM   #9
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I brewed yuri's recipe this past weekend and ended up at 1.053 exactly what beersmith said I would get at 75% without the pumpkin. I'm convinced that the REALLY long sparge had something to do with the lower than expected efficiency. It took close to 4 hours to get the 13.7G and the grain bed was cooler than normal.

 
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Old 09-01-2009, 04:36 PM   #10
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You can calculate it out, but make sure to take a gravity reading once finished sparging. Then adjust with DME or water as needed.

Maybe it is just me, but pumpkin sure seems variable.
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