GrogNerd
mean old man
I did it the way you quoted, but took it out for a regular mash, but no reason you couldn't leave it in
not sure on the water profile, but probably would target a profile best suited for whatever the underlying style would be. pale ale profile for a regular pumpkin ale, stout profile for a pumpkin stout. think the important thing is to have a solid recipe and process for the underlying style... then add the pumpkin
would say that's true about any additions to a recipe, make sure the base beer is the best it could be, then add cocoa, vanilla, spices, oak cubes, peanut butter, leather, whatever.
not sure on the water profile, but probably would target a profile best suited for whatever the underlying style would be. pale ale profile for a regular pumpkin ale, stout profile for a pumpkin stout. think the important thing is to have a solid recipe and process for the underlying style... then add the pumpkin
would say that's true about any additions to a recipe, make sure the base beer is the best it could be, then add cocoa, vanilla, spices, oak cubes, peanut butter, leather, whatever.