Adding pumpkin to beer

[Patch62383]

I've used pumpkin before in brewing I've always added it to the mash. It always sucks and creates a lot of additional work with less than desirable mash efficiency and longer than it should take sparging times. I've actually been leaving the pumpkin out of the beers I've made lately and only added the spices. My question is I'm wondering if I'd be worth adding to the boil in a muslin bag or possibility diluting the pumpkin with wort than adding it to the boil pot. I'll be making a 10 gallon batch and plan on using probably only 1-1.5lbs of canned pumpkin. Let me know what you think? I appreciate input.

 

[CJ-3]

I've only made a pumpkin stout once, so by no means am I an expert.

You may want to try roasting the filling for roughly 20 minutes then adding it to the boil. It worked well for me. Others may have different opinions on the matter though.

The 1.5 pounds in a 10 gallon batch seems a bit light though. I used a 32 oz can in a 5 gallon batch.

Just my opinion though.

 

[Sammy86]

DFH uses pumpkin in the boil for their Punkin Ale...id say there beer is pretty good.

 

[marckw]

I use purée and broil it on a cookie sheet until caramelized. For 5 gallons, I stir in 1.5-2 lb of rice hulls, then throw the purée in the mash and give it a quick stir. While you can do it with just spice, I feel the gourd gives it a bit more earthiness. I've done this with ambers, porters and stouts and had a lot of success.

 

[enkamania]

I use a paint strainer bag. Pumpkin for me is just to say I did it (I only use 1 pound) Once the mash is done, I move the pumpkin to a fresh paint strainer bag and add for the last 20 minutes of the boil

 

[Patch62383]

I'm thinking I'll do it in the boil this time

 

[estricklin]

I boil mine for the entire 60 minutes, AFTER I've baked it for 20-40 mins.

Just dump it right in the boil, let that flavor get in there, and as your cooling your wort a good deal of the pumpkin will settle to the bottom of the kettle so no worries. Your fermenter will still have some pumpkin on the bottom, but nothing too crazy. I don't try to save my yeast from pumpkin beers, or any fruit beer for that matter.

The smell of that pumpkin boiling for an hour is just tantalizing!

Edit:

Oh and for the amount, probably 3-5 lbs for a 5 gallon batch. You can't use too much.

 

[kh54s10]

I got a 10 pound pumpkin, cut it in quarters and baked until it was browning. I scooped out 8 pounds of "meat" and added it to the mash. I forget but I might have put it in a 5 gallon paint strainer bag. I had no rice hulls at the time.

With all that pumpkin it was still just a hint in the final beer.

I made another one using spaghetti squash. It was fantastic. The squash gives a peppery flavor. I used t-58 yeast which also gives a peppery flavor.

 

[Patch62383]

Thanks everyone. I'm thinking I'll do 2 lbs in my 10 gallon batch