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Old 09-21-2012, 12:20 PM   #21
Nov 2010
Raleigh, NC
Posts: 397
Liked 46 Times on 29 Posts

I heard about that taste test. I considered not using pumpkin at all, but ended up using just 1lb--something just sounds better about a pumpkin ale when you can say it was brewed with real pumpkin.

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Old 09-23-2012, 07:12 AM   #22
Jun 2011
Mankato, Minnesota
Posts: 74
Liked 7 Times on 6 Posts

Mash that pumpkin. I just did a Pumpkin ale and used baking/pie pumpkins, quartered them, baked them at 300 for an hour, skinned and mashed em up and put them in my mash. I plan to add the spices in secondary. We'll see how it does.

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Old 09-28-2012, 07:39 PM   #23
Jul 2012
Posts: 1

Originally Posted by JDFlow
Mash the pumpkin, don't boil it. I spread pumpkin puree on a cookie sheet and baked it for an hour at 350 then threw it in the mash. The beer has a nice creamy smooth pumpkin flavor. Mashed for 1 hour at 155.
Yeppers, canned fresh, it doesn't matter. Spread it out in cookie sheet, roast at 350 for 1 hour, let cool then throw right into the mash!
Add 1 lb of flaked wheat and you will get a creamy, pumpkin pie mouth feel, second to none!

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