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Old 09-26-2011, 04:11 AM   #11
Jul 2011
Santa Barbara, CA
Posts: 185
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@DKershner I'm brewing your pumpkin spice ale this week. I was just wondering what baking a 13 lb pumpkin yielded in terms of pumpkin puree. Obviously, you didn't get 13 lb of pumpkin puree. I'm just guestimating that it was somewhere around 9-10 lb of pumpkin puree. I'm brewing mine with canned pumpkin since it's available and a little easier than baking some big ass pumpkin.

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Old 10-24-2011, 12:45 AM   #12
Oct 2011
Boulder, Co
Posts: 454
Liked 33 Times on 32 Posts

Originally Posted by DKershner View Post
I dunno, evidently most are oblong and tan in color. Basically all the taste but none of the looks.

Indeed. Most canned pumpkin products are actually butternut squash and a tiny bit of actual pumpkin. The best pumpkin I've ever eaten was called the Cinderella Blue, purchased at a local farm. It was a white pumpkin on the outside (with a small hint of blue tinge) and the inside was flame red. Incredibly delicious for everything, some of the best pies and bread I've ever eaten.

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