I added the canned pumpkin to the boil for my extract batch. If you go this route you will have alot of trub. Ive seen people report on trying to steep with a paint bag, but usually having alot of the pumpkin ooze out of the strainer.
My next batch (assuming I still do extract next time) will involve cutting up fresh pummpkin and steeping the slices before steeping my grains.
Hello, this is my first post and I just did my second extract batch which is the Midwest pumpkin ale. So i don't have much to add, but I'd like to share my experience. I cut a sugar pumpkin and a butternut squash in quarters and roasted them on a cookie sheet for 1 hour @ 400. I then cooled them and did a rough pull apart which I then added to a bag for the whole 60 min. A small amount escaped the bag but the sample tasted great. Without the help of the search And other posters i'd be a nervous wreck. Thanks.
Using canned pumpkin in the boil is going to give you trub, no real way around it. I have a wine bucket for batches like this to hold the extra trub. You could reduce the amount of pumpkin because the real flavor comes from the spices.
Bill from Pa
On Deck: Irish Stout,
Primary: Pumpkin Ale
Completed: Red, Wit and Blue, Irish Stout, Red Ale, German Style Amber Lager, All Grain Brews: Irish Red Ale, American Stout, Honey Weizen