Re: Getting closer to pumpkin time....
« Reply #4 on: September 06, 2011, 03:17:54 PM »
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Spicing the beer when done with a tea, to taste, is a great idea..... will definitely do that.
Still debating on when to put in the pumpkin.....
Still wondering whether there's any significant fermentable sugar in the pumpkin.....
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I set my ProMash extract for pumpkin at 1.025 points per pound and that seems to be about right. Not a lot of fermentables, but some. I am a huge advocate AGAINST putting the pumpkin in the boil. I think that will just lead to haze and stability problems. The pumpkin does add color and I think I can tell the difference in flavor as well, even with the spices. It contributes to mouthfeel as well. I get a creaminess in the beer I attribute to the pumpkin.
I use canned pumpkin just because I think dealing with the whole pumpkin scraping and baking is a PIA.