Pumpkin Canned - Mash Grist Ratio

Any tips on mashing with canned pumpkin and how to adjust grist ratio if needed? Also how does it effect mash pH?

 

I typically add 55-60 oz of canned pumpkin puree to my pumpkin ales. I don't adjust the grain bill at all, as the pumpkin does not add any appreciable amount of fermentables. I have also never worried about mash pH. According to a Google search, cooked pumpkin meat (canned pumpkin is already cooked) typically has a pH of 4.8-5.2, so it would only help with proper mash pH.

Good luck!

 

Just use a couple pounds of rice hulls to prevent stuck sparge. I used 3 lbs canned for 5 gal batch and added that 3 lbs to my grain/water ratio. Can't say about the ph tho.

 

Rice hulls are a must. Slight stuck sparge but pretty minor and preventable. pH was not really effected by the pumpkin in this particular brew. Wort tasted awesome.

Thanks for the replys.