I accidentally posted this in a different sub-forum earlier, so hopefully that one will get deleted. It hasn't been moved, so I'll post here. Here's my question:
I got the idea to do a pumpkin lambic, but I'm not at all inclined to do a turbid mash, which "they" say makes for better lambic/wild brews. The lazy man's workaround is, if I understand correctly, to add some form of starch to the boil. Has anyone tried adding pumpkin to the boil to fit that purpose? Is there enough starch in the unmashed pumpkin to be sufficient, or would I still need to add maltodextrin, whole wheat flour, etc.?
Thanks in advance!
Kegged: Bohemian Pilsner; Cream Ale; Cherry Cider; Dry Stout
Bottled: Witbier; Belgian Golden Strong; Quad; Saison; Norwegian Farmhouse Ale; Mosaic Session Brett; Saison Americain; Session Saison