Trying to work up a recipe for my first-ever (except a couple homebrews) fruit beer.
Idea is to put pumpkin in the mash tun. Questions I have for those who've done it:
How much pumpkin do I want for a subtle pumpkin flavor in a 15bbl batch?
How much will stick my lauter?
Do I need to mix the pumpkin with pectinase to help with clarity, stuck lauter, etc.?
Canned pumpkin, fresh, baked, boiled? I assume that some heat needs to be applied to the pumpkin somewhere to break it down a bit, and then it needs to go through a food processor?
How much sugar can I expect to extract per pound of pumpkin?
Thanks in advance --
Idea is to put pumpkin in the mash tun. Questions I have for those who've done it:
How much pumpkin do I want for a subtle pumpkin flavor in a 15bbl batch?
How much will stick my lauter?
Do I need to mix the pumpkin with pectinase to help with clarity, stuck lauter, etc.?
Canned pumpkin, fresh, baked, boiled? I assume that some heat needs to be applied to the pumpkin somewhere to break it down a bit, and then it needs to go through a food processor?
How much sugar can I expect to extract per pound of pumpkin?
Thanks in advance --
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