Brett3rThanU
Well-Known Member
I'm going to do my first all grain batch this weekend and I figured why not try Thunderstruck Pumpkin Ale. The MLT I'm building is going to use a stainless steel braid and and I'm going to be batch sparging. With this, I'm afraid the pumpking may cause an extremely slow sparge as I read some people exerienced, but to help I'm going to add 1 lb. of rice hulls.
My first question is, what is the advantage/difference between putting the pumpkin in the mash vs. only adding it to the boil? Would mashing the pumpkin possibly convert more of the starches in the pumpkin to sugar? Is there a big flavor difference?
Second, if I do mash the pumpking do I want to try to keep the pumpkin on top or dough it in with the grain and water?
Any advice on my first AG batch is welcome too, I hope I'm not biting off more than I can chew by doing a pumpkin ale.
My first question is, what is the advantage/difference between putting the pumpkin in the mash vs. only adding it to the boil? Would mashing the pumpkin possibly convert more of the starches in the pumpkin to sugar? Is there a big flavor difference?
Second, if I do mash the pumpking do I want to try to keep the pumpkin on top or dough it in with the grain and water?
Any advice on my first AG batch is welcome too, I hope I'm not biting off more than I can chew by doing a pumpkin ale.