I am brewing a pumpkin ale tomorrow, and I have a question I have not been able to find an answer for. No, I this isn't a generic pumpkin ale question (or at least I hope not
I am planning on adding the canned pumpkin to the boil, and strain out the pumpkin, hops, break material, etc. before I go into the fermenter. Here is my question: if I do not strain but dump it all in and let it sit for a couple of weeks before racking, what would the impact to the flavor be?
Would the flavor and oils from the spices show a more prominent role, or are they fully extracted in the last few minutes of the boil (recipe says to boil for last 5 min)?
Thanks in advance for your thoughts...