Pumpkin in a wheat beer?

[Crashlaz]

putting together a recipe for a pumpkin wheat beer. i have read so much about this debate on canned pumpkin/real pumpkin/pumpkin pie filling but still need some answers. i am wondering whats the best approach, to mash it, boil it, or add to fermentor. i have looked at many recipes and some show a couple different additions per recipe. thinking about boil or mash myself. and i also was considering used pie mix. thoughts? experience notes welcome please! if it helps this is what i have so far.
5lb 2 row
4lb white wheat
8 oz torrified wheat
.5oz cascade
wlp380 yeast.
mash at 153 for 60 mins.
60 mins boil.
planning to do on new years day

 

[RPh_Guy]

My suggestion: 8oz canned Libby's pumpkin unspiced per gallon, boiled 10-30 minutes.
Transfer it all to the fermenter. There will be more trub than usual.

The people that say there's no flavor from the pumpkin are doing it wrong.

There are about a dozen different ways to add spices.

 

[Crashlaz]

does it add any significant gravity point that i need to account for? also have read to bake it first before adding?

 

[RPh_Guy]

It seems to add 5 gravity points.

I don't bake it. It's already cooked...

 

[Crashlaz]

ok thanks for the input. will keep updated on my brew day and final product.

 

[Crashlaz]

update- brew day complete and went pretty well. ended up using 40 ounces canned pumpkin in boil at 15 mins left. specific og ended up at 1.051 after boil. smells great, cant wait to taste final product.

 

[RPh_Guy]

Cool, let us know!