13 replies to this topic

[chadm75]

This year, I will be attempting my first AG pumpkin beer. I'm torn between cubing a pumpkin and/or butternut squash and tossing it in the mash...or just dumping 60 oz. of pumpkin mix into the mash. I'm leaning towards the pumpkin mix at this point. Regardless, is there a water/grist ratio out there for compsensating for 60 oz. of pumpkin mix in the mash? I've always used about 1.25 qt/lb of grain. Would I use the same ratio for the pumpkin mix?

[DaBearSox]

if you're going to go with pumpkin gunk...use plenty of rice hulls...that stuff will clog and be a headache....I made 2 batches last year one with gunk and one with a sliced pumpkin...each used in the mash and each roasted in the oven for a little bit....the one with the cut up pumpkin turned out better...and was ALOT less hassle...

[Deerslyr]

This year, I will be attempting my first AG pumpkin beer. I'm torn between cubing a pumpkin and/or butternut squash and tossing it in the mash...or just dumping 60 oz. of pumpkin mix into the mash. I'm leaning towards the pumpkin mix at this point. Regardless, is there a water/grist ratio out there for compsensating for 60 oz. of pumpkin mix in the mash? I've always used about 1.25 qt/lb of grain. Would I use the same ratio for the pumpkin mix?

I wish I could remember the specs of my mash profile. I think I started thick and then added some more strike water to thin down a bit. FWIW, I used a couple of can of pumpkin, but the night before I put it in a casserole dish (9x13), put brown sugar on top and baked it. This helped evaporate some of the liquid out and also carmelized the sugar a bit. An additional FWIW... I used Kens Home Run Red as my grain bill. Hops and spices were my own concotion, but nearly everything was fresh ground. Oh... and I used candied ginger as well.I think you may have to "eyeball" this one a bit because the liquid content of the pumpkin is an "unknown". Err on the side of caution and start thick. You can always add more water if you think you need to. Oh, and I'm a proponent of the pumpkin in the mash, not in the boil or secondary.

[chadm75]

How many pumpkins did you cube? How much more water did you use to compensate for the mass of the pumpkin?Did you get a good pumpkin flavor from the cubes?

[DaBearSox]

How many pumpkins did you cube? How much more water did you use to compensate for the mass of the pumpkin?Did you get a good pumpkin flavor from the cubes?

2 pie pumpkinswent with a 1.25 ratiostirred in then added the pumpkin pieces....and i didn't really cube them just made slicesand quite honestly, every pumpkin beer I have ever had I can't tell if the pumpkin actually adds to the flavor or if it's all the spices..I just put it in mine so I can call it a pumpkin beer...

[Deerslyr]

and quite honestly, every pumpkin beer I have ever had I can't tell if the pumpkin actually adds to the flavor or if it's all the spices..I just put it in mine so I can call it a pumpkin beer...

Agreed... you can squeek out some gravity points from the sugars in the pumpkin, but I don't think it necessarily contributes to the flavor that much. It's more the spices you add that give the flavor you are expecting. Have you ever tasted pumpkin without any sugars or spices??? Pretty bland stuff, really.

[DubbelEntendre]

When I do pumpkin beer, I have my mash sit at a rest temperature and boil the pumpkin and add the boiled pumpkin to the mash to bring it up to saccharification rest temperatures. I use canned pumpkin, but it helps break up the gunk and gets pumpkin liquid spread throughout the mash. Also, about a half of a pound of rice hulls to keep things flowing.

[BrewerGeorge]

Agreed... you can squeek out some gravity points from the sugars in the pumpkin, but I don't think it necessarily contributes to the flavor that much. It's more the spices you add that give the flavor you are expecting. Have you ever tasted pumpkin without any sugars or spices??? Pretty bland stuff, really.

I think it's the opposite. I did the calculations on canned pumpkin, based on it's published nutritional information, and its extract potential is only about 4 points per pound. OTOH, there is a very subtle pumpkin flavor that you can find if your base beer is light enough and you don't overspice. There is also a unique color that comes from using the real pumpkin.

[Deerslyr]

I think it's the opposite. I did the calculations on canned pumpkin, based on it's published nutritional information, and its extract potential is only about 4 points per pound. OTOH, there is a very subtle pumpkin flavor that you can find if your base beer is light enough and you don't overspice. There is also a unique color that comes from using the real pumpkin.

The comment on the extract potential wasn't to assert that you'd get a lot, but that you would definitely get some. I know you and I had this conversation last fall. But I read the OP's assertion as the inclusion of the pumpkin was necessary only to define the name. The pumpkin will contribute some sugars... it is after all a big ball of starch, right? But I think we both agree that pumpkin is very subtle. I did say that I didn't think it would "contribute to the flavor that much" and your assertion is that if you don't mask it, you will get a hint. But let's face it, when people think Pumpkin, their palate goes towards a pumpkin pie, not roasted pumpkin.

[MtnBrewer]

The comment on the extract potential wasn't to assert that you'd get a lot, but that you would definitely get some. I know you and I had this conversation last fall. But I read the OP's assertion as the inclusion of the pumpkin was necessary only to define the name. The pumpkin will contribute some sugars... it is after all a big ball of starch, right? But I think we both agree that pumpkin is very subtle. I did say that I didn't think it would "contribute to the flavor that much" and your assertion is that if you don't mask it, you will get a hint. But let's face it, when people think Pumpkin, their palate goes towards a pumpkin pie, not roasted pumpkin.

There seem to be two schools of thought on that. I've heard this sentiment expressed almost word-for-word by some local judges. I've also heard some people say that they want to taste some pumpkin. I don't really care much for the style so I'm agnostic on the issue but I did taste a pretty good version at the Gnarley Barley judging that was fairly balanced between the two extremes.

[brewhead]

This year, I will be attempting my first AG pumpkin beer. I'm torn between cubing a pumpkin and/or butternut squash and tossing it in the mash...or just dumping 60 oz. of pumpkin mix into the mash. I'm leaning towards the pumpkin mix at this point. Regardless, is there a water/grist ratio out there for compsensating for 60 oz. of pumpkin mix in the mash? I've always used about 1.25 qt/lb of grain. Would I use the same ratio for the pumpkin mix?

if i may offer some humble advice. i know it sounds kewl and all to use a real pumpkin. in my experience those who like pumpkin beers, of which dfh makes the best i've ever had imo, it's the spices they are really wanting, not necessarily a pumpkin taste. use the pumpkin spice.my .02 cents

[chadm75]

Has anyone ever used a combination of butternut squash and pumpkin? I would think neither would add THAT much flavor to the beer...it's more the spices that give you good flavor. I'm hoping just to get a good malt/pumpkin backbone in the beer and gently spice it...

[brewhead]

Has anyone ever used a combination of butternut squash and pumpkin? I would think neither would add THAT much flavor to the beer...it's more the spices that give you good flavor. I'm hoping just to get a good malt/pumpkin backbone in the beer and gently spice it...

see my post above

[Genesee Ted]

If you really want to get the most flavor out of your pumpkin, roast it first. Whole will be best but halved should be ok. The reason for this is that the roasting will first of all break down the flesh, but even better it will create a nice caramelization just below the surface of the skin.