Pumpkin Amber Bock Question

[BuyerBrew]

My Fellow Brewers,

I have been brewing partial mash and malt kits for some time now and I want to branch out and add pumpkin to my 20 minute Amber Bock. http://www.midwestsupplies.com/amber-bock-20-minute-boil-kit.html. What is the best way to go about doing this? Does canned pumpkin work and how much? When do I add it? Should I add Cinnamon? What's the deal?

Thanks a TON!!!

 

[TopherM]

Add about 55-60 oz of pumpkin puree to the mash/steeping grains, then 1-2 tbs of pumpkin pie spice with 10 min left in the boil. That's the guidelines for a pumpkin ale. If you want it to be more subtle in the bock, decrease the amounts slightly.

 

[BuyerBrew]

Thanks!

 

[cbehr]

I just made a pumpking batch and from what I read people suggested to spread the pumpkin puree on a large cooking sheet and back for 30-45 minutes at 325 or so. You want to cook it until it begins to brown.

This is the recipe I used and it discusses baking the pumpkin in post $5

https://www.homebrewtalk.com/f76/punkin-ale-145060/

 

[TopherM]

Pumpkin puree from a can is already cooked. You would typically only cook raw pumpkin from a pumpkin. You COULD cook the puree if you wanted to carmalize it a bit to bring out some more flavor, but if you don't literally slightly burn it, there's no real point. That sounds like it would be good in a bock-based pumpkin. It sounds to me like it'd be not so good in a typical amber-based pumpkin.