Looking for THE best way to make a flavorful pumpkin ale this fall. I already have my recipe but am looking for proper techniques to use the pumpkin. I have many articles and books and most say to cook pumpkin in the oven, then add the mashed pulp to your grains during the mash. I have tasted beers made this way and though they were good, I am still looking for more pumpkin flavor.
I have also read the Zymurgy issue with the pumpkin brewing which said to cook the pumpkin in the oven, then add it to the boil for the entire time (90 min.). I have checked out many posts on many forums and have observed that most people add it to the mash. I have not seen many people adding it to the boil and was wondering two things:
1. if the cooked pumpkin is added to the boil, will this lend to starch haze that will not drop out relatively quickly or will most of the starches in the pumpkin be converted to sugar during the pre-cooking?
2. Does boiling the pumpkin give more flavor than just mashing it?
I don't really care if I get much in the way of fermentables from the pumpkin as I know it is minimal, but I am looking for pumpkin flavor and aroma. I will of course be adding the classic spices necessary to give a good pumpkin sense.
Let me know what you have experienced either way! Cheers....
