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Old 08-31-2007, 05:47 AM   #21
RichBrewer
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Quote:
Originally Posted by MriswitH
Anyone able to convert this to PM or Extract?

I would looove to do this recipe for Fall.
I've suggested to others to use 7 pounds of light DME in place of the 2 row and the Munich. You can then steep the Cristal and keep everything else the same.
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Old 08-31-2007, 06:15 AM   #22
Kayos
 
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Quote:
Originally Posted by MriswitH
Anyone able to convert this to PM or Extract?

I would looove to do this recipe for Fall.
This would be a good PM

5 lbs of amber or light DME
2 lbs. Munich (mashed)
0.5 lbs crystal 40

spices the same. That would be about a 5.5 ABV for 5 gallons. Do 4 lbs of DME to get a 4.6 ABV. You could get the munich flavor out of it this way since it is a PM.

 
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Old 09-04-2007, 07:26 PM   #23
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Rich,

Where did you get the canned pumpkin from? I looked at the grocery store but I couldn't seem to find it. Does it come in chunks or is it more of a mush like the pie filling?
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Old 09-05-2007, 12:19 AM   #24
MriswitH
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Thank you both for the suggestions on the PM; I appreciate it.

I just started doing PM and I absolutely love 'em!

 
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Old 09-05-2007, 01:58 AM   #25
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Quote:
Originally Posted by Pabst Blue Robot
Rich,

Where did you get the canned pumpkin from? I looked at the grocery store but I couldn't seem to find it. Does it come in chunks or is it more of a mush like the pie filling?
I purchased 2 large cans of pumpkin. I think it was Libby or something like that. The stuff is like apple sauce when you pour it out.
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Old 09-05-2007, 02:25 AM   #26
syvmn
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So no mashing the pumpkin? I keep hearing people say both "you have to mash it because of the starches" or "just boil it because there isnt much starch in pumpkin". Who do I believe?!?

 
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Old 09-06-2007, 08:40 PM   #27
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Quote:
Originally Posted by syvmn
So no mashing the pumpkin? I keep hearing people say both "you have to mash it because of the starches" or "just boil it because there isnt much starch in pumpkin". Who do I believe?!?
My understanding is fresh = mash, canned = boil
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Old 09-06-2007, 10:05 PM   #28
syvmn
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ok, i have no idea why that would matter, but ill go with it. 90min boil on the canned stuff? I think I'll just do 60 so that I can get as much into the fermenter as possible.

 
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Old 09-06-2007, 10:11 PM   #29
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Quote:
Originally Posted by Hopleaf
My understanding is fresh = mash, canned = boil
The stuff in the cans is just fresh mushed up.

 
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Old 09-06-2007, 11:08 PM   #30
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Quote:
Originally Posted by Beerrific
The stuff in the cans is just fresh mushed up.
Guess that makes sense, I had heard it was cooked up when it was canned.

I just found a site that says this:

THE STARCH CONTENT OF FOODS expressed as g/100g of food

Pumpkin (raw) 0.3
(boiled in salted water) 0.1

Comparatively:
Sweet potato (raw) 15.6
(boiled in salted water) 8.9

So, fwiw, I'm going to put it in the boil.
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