Fri Sep 23, 2011 3:05 pm
I have had best results with fresh pie pumpkins (med sized ones). Cut them in half and scoop out the pulp and seeds. Place them in a roasting pan with some water in the bottom. Sprinkle the pumpkin flesh with brown sugar and bake for about 2.5 hrs at 350deg F.
Let it cool, then scoop out the flesh. Some people add it to the mash. I have had nothing but troubles doing that. I miss my OG's and get stuck sparges. So the last two years I have boiled the pumpkin flesh for 60 minutes with my wort in a large mesh bag. I use about 5# of flesh for a 5 gallon batch. People told me my beers would be very hazy from boiling the pumpkin and all the unconverted starches, but I observed no difference in clarity btwn. the mashed pumpkin beer and boiled. In fact I feel that the boiled one actually cleared a bit faster after packaging. Just my 2 cents. YMMV>
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