I was looking to get in a little early practice on some pumpkin ale as my first partial mash attempt. Naturally it being summer in mid-summer here in Missouri, pumpkins are not yet available. I found the following recipe online....http://www.thebrewsite.com/2004/10/1...ale_recipe.php
(first one that popped up in google" and I decided to give it a try. However, it does not mention any quantities for the good ol' processed pumpkin in a can.
It does mention 6-10lbs of pumpkin, but I only ask to reassure there are no differences in the "flavor exchange"
ex: does 6lbs of real pumpkin leave more flavor to your wort than the processed? If so is there a known ratio to add from?
And also just wondering if anyone else had tried this recipe and had any tips or variations. I already have all of the ingredients except for: vanilla, canned pumpkin, or the actual spices.
Thanks in advance,