VincentxH
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- Joined
- Jun 3, 2014
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In the near future I'd like to brew a pumkin ale. I use extract as of yet and I'll probably use steeping malts.
A lot of people talk about the mouth feel from adding pumpkin during mashing, so as an alternative I want to make a pumpkin purée to steep. Pumpkin doesn't seem to add a lot of sugars looking at nutritional info, only 12 grams or so of carbohydrates per 100 grams.
Would this be a viable alternative for mashing pumpkin?
And what exactly creates the mouthfeel?
The second thing I'd like to do is to chill the wort after hopping and spicing to 63C (F 146) and add a mash bag with freshly grated pumpkin and pasteurize it for 30 minutes in the wort. Retaining a lot of the aroma's and taste of fresh pumpkin. Then I'd like to keep that bag in the wort during primary.
Any comments on that?
I don't really care a lot about problems with clearing, though suggestions are welcome. I'm mainly after creating an ale that's spiced nicely with a great pumpkin flavour.
A lot of people talk about the mouth feel from adding pumpkin during mashing, so as an alternative I want to make a pumpkin purée to steep. Pumpkin doesn't seem to add a lot of sugars looking at nutritional info, only 12 grams or so of carbohydrates per 100 grams.
Would this be a viable alternative for mashing pumpkin?
And what exactly creates the mouthfeel?
The second thing I'd like to do is to chill the wort after hopping and spicing to 63C (F 146) and add a mash bag with freshly grated pumpkin and pasteurize it for 30 minutes in the wort. Retaining a lot of the aroma's and taste of fresh pumpkin. Then I'd like to keep that bag in the wort during primary.
Any comments on that?
I don't really care a lot about problems with clearing, though suggestions are welcome. I'm mainly after creating an ale that's spiced nicely with a great pumpkin flavour.