Handle Pumpkin

[Bishop916]

Carmelize canned pumpkin, boil for about 10 minutes in a few gallons of water.
Strain water to remove pumpkin, add water, heat to strike temp.
Mash with pumpkin water.

Discuss.

 

[Poobah58]

Doubt you'll get much flavor out of it.

 

[V1king]

An interesting idea. I'd like to know how it works out.

 

[billf2112]

In my experience (not from brewing pumpkin brews, but chatting with those who have) the flavor in pumpkin brews comes from the spices more than the actual pumpkin.

 

[brewmaster12]

This is my standard OP for my pumpkin ale. I use a 5 gallon paint strainer for the pumpkin. I get great flavor, aroma, and color doing it this way and far less trouble.

 

[Bishop916]

This is my standard OP for my pumpkin ale. I use a 5 gallon paint strainer for the pumpkin. I get great flavor, aroma, and color doing it this way and far less trouble.

It's good to know I'm not thinking too far outside the box on this.
I figured I'd be getting the essence of the pumpkin without the stuck sparge, mess and bother of straight mashing it.

- B916

 

[tre9er]

Hmm, I would think the boil would drive off a lot of the flavor...but you say you retain the spice and pumpkin flavor with this method?

 

[CreamyGoodness]

If a common winemaker's trick is to add a piece of banana to a wine in secondary to add body but not flavor, could you do the same with pumpkin or pumpkin water in beer?