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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Pumpkin ale question... Add pumpkin to the boil, mash or both?

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Old 09-26-2012, 10:59 PM   #11
earwig
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Thanks for the responses everyone. I'm as confused as ever lol. I guess I'll split it up and put 1/2 in the mash and 1/2 in the boil. :-)



 
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Old 09-26-2012, 11:34 PM   #12

I use whole pumpkin, canned pumpkin, canned butternut squash and canned sweet potato. Mix it up and bake at 350F for 1.5-2 hours. I add about 70% of it to the mash and the rest goes in a paint strainer bag in the boil. Use rice hulls and a thin mash. Check out this yummy pic!


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Old 09-27-2012, 02:12 AM   #13
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Quote:
Originally Posted by Poobah58
I use whole pumpkin, canned pumpkin, canned butternut squash and canned sweet potato. Mix it up and bake at 350F for 1.5-2 hours. I add about 70% of it to the mash and the rest goes in a paint strainer bag in the boil. Use rice hulls and a thin mash. Check out this yummy pic!
Now you're just making me hungry! I that sounds awesome.

 
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Old 09-30-2012, 02:54 AM   #14
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Has anyone attempted to add baked pumpkin to the secondary?

 
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Old 09-30-2012, 01:15 PM   #15

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Originally Posted by nufad View Post
Has anyone attempted to add baked pumpkin to the secondary?
That's gonna make a mess maybe even risk infection. Better off using spices in secondary IMO.
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Old 09-30-2012, 02:41 PM   #16
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Splitting it is a good idea.I do small batch BIAB, so I wouldn know about stuck mashes with that much of mashing. I seem to think splitting it makes it easier in general .It can be messy,but it is what it is. I just think its less messy splitting it. Seems people are 50/50 about it anyway.Some people dont have problem with mashes some do. Maybe putting some irish moss or whirfloc at the end of the boil also will further help settle it out better,maybe even whirlpool if you rack your wort. I just dump and use a strainer.. Ive had one settle pretty nicely to pour to the fermenter, but still ended up with a good amout of trub sitting at the bottom of the fementer.

 
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Old 09-30-2012, 07:11 PM   #17
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I backed 60oz for 1.5 hours at 350 and ended up putting 1/2 in the mash and 1/2 in the boil. I used irish moss and was getting tired by the end of the brew session and forgot to strain it all... so everything went in the primary.

I normally never use a secondary but I think I might this time. I'll let everyone know how it comes out.

 
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Old 10-25-2012, 04:28 AM   #18
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how did half and half work out? lots of pumpkin flavor? i'm brewing tomorrow and considering putting about 40 oz in mash and 20 oz in boil. i have 15 extra oz of pumpkin too in case i don't feel like 60 oz is enough.

 
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Old 10-26-2012, 02:12 AM   #19
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Quote:
Originally Posted by beargrylls
how did half and half work out? lots of pumpkin flavor? i'm brewing tomorrow and considering putting about 40 oz in mash and 20 oz in boil. i have 15 extra oz of pumpkin too in case i don't feel like 60 oz is enough.
I just bottled this yesterday. Warm and flat it tasted pretty good. I really think it's going to be excellent. When I'm on my laptop tomorrow I'll post my recipe.

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Old 10-27-2012, 01:09 AM   #20
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It's still tomorrow.........



 
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