Does pumpkin affect mash ph?? I have looked and looked and can't find any info on if pumpkin in the mash affects the ph, and if so which way? Thanks in advance...
Pumpkin Ph is not a problem to worry about in your Mash. STUCK mash is the major problem. Do not add the pumpkin meat to the mash. Most pumpkin style beers get their flavor from the added spices. But pumpkin, squash or any fruit can be added for more body and flavor. These are fermentable and have flavor and aroma. Adding pre-boil or in the boil will loose aroma and much of their flavor. For a homebrewer a easy way to add our pumpkin is in the fermenter.
Two methods, first bake/ roast with some spice on the meat.
1) add the cooked meat into a straining bag and place in wort at end of boil for one minute. Remove,let drain for 2 minutes. Place into a sealed container and refrigerate. Use a big yeast starter, Watch your primary fermenter and as soon as fermentation slows add the bagged meat to the fermenter. Let the yeast do it's job and after 3-4 days rack to secondary letting the bag drain and leaving all the slug behind.
2) method two is basically the same. Wait until fermentation start to slow then prepare pumpkin, cool and Add sodium metabisulphite/campden tablet. Cover and let stand for 24 hours. Stir very very well, then add bagged meat to the primary.
I prefer method one. But the biggest plus is the lack of the slug in the fermenter. Also an huge stuck mash that may give you added fermentable's but no flavor or aroma.
Good Brewing
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Topic: Pumpkin and mash ph (Read 3572 times)
