Pumpkin Beer

[alooper86]

Yes, it is almost getting to be that time of year again when pumpkin is in almost every beer we hear about. Last year I brewed Northern Brewer's Smashing Pumpkin Kit which was very good but they only add spices and no actual pumpkin in the recipe. I am looking to use either canned or real pumpkin in the mash for a pumpkin IPA this season. I always do a recirculating mash technique in a stainless mash tun and I am afraid that if i follow this same technique that it will result in a stuck sparge more so than if I were to batch sparge. Any thoughts on this?

 

[enkamania]

I don't have a fancy pants system, but I put the pumpkin in a paint strainer bag.

 

[Nokie]

+1 on the strainer for your pumpkin, I wouldn't put it in the mash but on top of your grain bed. That way when you recirculate it filters through the grain bed. Then I would also measure out one heaping butt load of rice hulls if you're worried about a stuck sparge.

 

[LarMoeCur]

I've always used fresh pumpkin in the Mash and I continually recirculate for the entire mash time. I use medium to small pumpkins. I quarter them, put them cut side down on a cookie sheet, cook them at 350F for 20-30 minutes to caramelize them. To me raw pumpkin has almost no flavor. Cooked pumpkin seem to bring out more of the pumpkin pie flavors. I then bust them up with a potato masher and add the pumpkin goo right to the mash. Knock on wood, I've never had a stuck sparge. I recommend adding some rice halls to help with the stickiness of the pumpkin matter.

 

[Jtk78]

Reply to subscribe. I plan on brewing my first pumpkin beer next month to enjoy this fall.