McTarnamins
Well-Known Member
I did a BIAB Pumpkin ale tonight with a 20 minute protien rest at 125deg. I used real pie pumpkin that I roasted last night at 350 for 1.5 hours. Then I mashed for 1.5 hours at 155 deg. After the mash was done the entire 4 lbs of pumpkin meat was converted. I couldn't find a piece in the tun and it smelled great.
Caution for BIAB, the pumpkin almost made a stuck sparge on the bag after mashing. The runnings were a lot slower. The wort was stilll tasty going into the fermenter.
Now I'm finishing my keg of BIAB Wit....that went too fast.
Caution for BIAB, the pumpkin almost made a stuck sparge on the bag after mashing. The runnings were a lot slower. The wort was stilll tasty going into the fermenter.
Now I'm finishing my keg of BIAB Wit....that went too fast.