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Old 08-21-2012, 01:50 PM   #1
jmoore77's Avatar
Jun 2012
Moraine, Ohio
Posts: 43

I'm going to attempt a 5 gallon batch of an All Grain Pumpkin Ale (Pumking Clone) this weekend and the recipe I found calls for 5 lbs of cooked pumpkin, however I'm going to mash with canned puree instead. So my question is does 5 lbs of cooked pumpkin equal to using 5 lbs of canned puree? I assume the canned stuff is more condensed so I didn't know if I should dump all 5 cans in my mash or cut it back some. I was planning to add rice hauls to my mash to prevent sticking...any other tips for mashing with puree?

My grain bill also includes:
17.5 lbs of 2 US 2 Row
1 lb of Car/Cry Malt 60L

1/2 oz Magnum Hops
3/4 oz Saaz (Sterling Alternate)

Various spices added to the boil and vanilla extract.

2 Packs British Ale 1098

Any tips would be greatly appreciated!


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Old 08-21-2012, 02:06 PM   #2
kingmatt's Avatar
Mar 2010
Souderton, PA
Posts: 763
Liked 45 Times on 35 Posts

5LBs is a lot to add to your is going to cause a serious mess/sparge issues.

I brewed up an imperial pumpkin ale last weekend that was also a take on Pumking and only used 1 29oz can of Libby's pureed pumpkin that I baked with spices in the oven prior to adding to the mash.

If I were you, I would go with no more than 2 29oz cans since the pumpkin isn't going to impart much flavor to your beer anyway but the 2 cans will be enough to give you the pumpkin 'mouthfeel' you are looking for.
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Old 08-21-2012, 02:14 PM   #3
Stauffbier's Avatar
Nov 2011
El Paso, TX
Posts: 5,118
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I put 75 oz of pumpkin puree in my batch last week. I used a lb of rice hulls, and I didn't have any lautering issues. The wort was a great orange color and had intense pumpkin aroma/flavor. I used a bunch, because I'm hoping some of the pumpkin aroma/flavor will come out in the final product....
Bier war sein letztes wort dann trugen ihn die Englein fort...

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Old 08-21-2012, 02:15 PM   #4
tnlandsailor's Avatar
Apr 2005
Knoxville, TN
Posts: 522
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Most of the pumpkin flavor in beers like this come from the pumpkin pie spices and not really the pumpkin itself. In fact, there is a guy in our homebrew club who brews a decent pumpkin recipe using no pumpkin at all, just the spices.

If you plan to mash with any kind of pumpkin (fresh or puree), I would recommend mashing in with all your grains first, let it sit for a minute, then carefully add the pumpkin to the top of the mash. This will help prevent the pumpkin from settling next to your manifold and causing drainage problems.

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Old 08-21-2012, 02:18 PM   #5

Definitely use no more than 2 cans of pumpkin puree. It's a huge PITA to deal with otherwise.

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Old 08-21-2012, 02:22 PM   #6
Apr 2010
Pasadena, MD
Posts: 327
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I plan on baking in the oven, then dumping the baked puree in my strike water before adding to the mash. I'm hoping that helps with temp issues.
Aim small miss small.

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Old 08-21-2012, 02:24 PM   #7
stratslinger's Avatar
Dec 2010
Terryville, CT
Posts: 2,489
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I did up my pumpkin ale last week with 60oz of canned pumpkin and a pound of rice hulls... Definitely a slow sparge, but not a super big deal.

To the OP, I'm not entirely sure how the conversion of fresh to canned would work, but I don't think you'd have a major problem with another 15oz of pumpkin beyond what I used, especially since you've got a bigger grain bill to boot.

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Old 08-21-2012, 03:55 PM   #8
Dec 2009
Posts: 1,956
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Originally Posted by tnlandsailor View Post
there is a guy in our homebrew club who brews a decent pumpkin recipe using no pumpkin at all, just the spices.
You know who else does? SOUTHERN TIER! There is NO pumpkin in Pumpking

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Old 08-21-2012, 04:18 PM   #9
Aug 2012
Phillipsburg, New Jersey
Posts: 7

Not that I can be of much help since I'm still new to brewing but I used canned pumpkin in my pumpkin ale that called for 10lb's of fresh roasted pumpkin but since its out of season I used 8lb's of canned pumpkin puree. This was an extract brew so I can't comment on the issues you may have doing all grain as I am not yet familiar with the entire process.

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Old 08-21-2012, 04:19 PM   #10
Apr 2010
Posts: 539
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I brewed a PumKing clone a couple weeks ago. I used about 4 pounds of Libby's puree, and a pound and a half of rice hulls; all in the mash at the same time. No issues with sparging, and my wort came out very clear. I stirred the grains in before the pumpkin, so maybe that had a little to do with it. By the way, 4 pounds should be the minimum if you ask me

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