I know most brewers here probably do as we have in the past, slice up the pumpkin and either bake it in the oven or run it through the pizza oven.
This is usually a burden on the kitchen and because of time constraints we have to do it days ahead of time and stor it in the cooler untill brew day.
Here's my thought...................
1.) Precook the pumpkin (just pumpkin) in the mashtunn with near boiling water for however long it takes to cook and soften.
2.) Drain the tunn slowly then carefully collect the cooked pumpkin into clean trash cans, buckets, ect.
3.) Do a quick rinse of the tunn to clean out the screens of pumpkin residue then go about mashing in.
Heck, I may even save the "pumpkinny" rinse water or cook water and add that to the mash as I'm mahing in.
Anyone try this? Thoughts? Concerns?
Thanks
JackK
This is usually a burden on the kitchen and because of time constraints we have to do it days ahead of time and stor it in the cooler untill brew day.
Here's my thought...................
1.) Precook the pumpkin (just pumpkin) in the mashtunn with near boiling water for however long it takes to cook and soften.
2.) Drain the tunn slowly then carefully collect the cooked pumpkin into clean trash cans, buckets, ect.
3.) Do a quick rinse of the tunn to clean out the screens of pumpkin residue then go about mashing in.
Heck, I may even save the "pumpkinny" rinse water or cook water and add that to the mash as I'm mahing in.
Anyone try this? Thoughts? Concerns?
Thanks
JackK
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