Originally Posted by LateraLex
I've got this in primary, and am planning on adding spices. If I wanted a pretty subtle pumpkin flavor, would 2/3 of a teaspoon be the right amount (for 5 gals)?
The later the spices are added, the stronger te flavor, I have read on here how 1tsp was pretty subtle already. Try whatever you think, you can always add more in at bottling if it's not enough.
Originally Posted by silverbullet07
I'm a new brewer and have a question about this recipe. I've been reading the post and did not actually see the answer.
1) Could I use whole pumpkin cut up in cubes, roasted in oven with a little brown suger and placed in mesh bag?
2) should I just steep with the grains or boil the full 60 mins?
I thought if I remove the pumpkin it would cut down the trub in the fermentor.
You can use whole pumpkin, I believe I remember reading that the pumpkin dissolves in the boil, so a bag is useless. Yuri states to boil it and place in primary as it adds mouthfeel and color more that way. Shoot for 6-6.5 gal so you will have 4.5-5 gal after racking to secondary. You will lose a bit to the trub.