Whole vs canned Pumpkin?

[shazapple]

I picked up a kit from Beer Grains for a pumpkin ale and it wants an 8lb pumpkin halfed, cleaned, and cooked in the oven. It specifically said not canned, but what would be the difference between that and canned pumpkin (not pumpkin pie filling)? 

[feldmann]

I've only ever brewed a pumpkin ale once, so I am no expert by any means but I know what @brew does a good one that hes been doing for a few years.

One thing I can say is that canned would be a lost less of a hassle to deal with. I made mine with pie pumpkins and I had to roast them and scoop out the meat myself which can be messy if youre anything like me. You aren't going to get a lot of pumpkin flavour from pumpkins, they're mostly made up of water. The most important part that a lot of people associate with pumpkin ales is the spices and thats probably something you'll have to work with based on your preferred taste.

[Kyle]

Whole, cut in half and baked until caramelly, then added to mash.

[Al-Loves-Wine]

I used about 8lbs baked in the oven and mashed it. You will definitely need rice hulls in the mash though. I added all my spice in the last 5 mins of boil and also added a small amount of canned puree at the same time, and it turned out really deelish.

[Two Wheeler]

I used canned pumpkin once, and some pumpkin pie spices. Didn't pick up much pumpkin.

I think @Roger makes his with squash instead and it turned out great with that "pumpkin" flavor

[shazapple]

Thanks all, good tips. I'll look for pie pumpkin or maybe even butternut squash? Good thing I asked, I probably would of ended up with one of the big monstrosities they sell at the side of the road

I did a bit of reading and I guess the major difference between can and fresh is that there is more water in the fresh. The late addition of puree sounds like a interesting idea, any idea on how much you put in? I suppose I could get a bigger pie pumpkin and hold back a couple cups until the end.

I'll be doing straight BIAB, so I don't think rice hulls will be needed.

[Roger]

Personally I find pumpkin to have very little flavor. Most of the pumpkin flavor associated with pumpkin comes from the traditional pumpkin pie spices anyways. So I use a butternut squash cubed up like 3/4" chunks then I lay it out on a cookie sheet and rost until caramelised. Then I mash it up with a potato masher and add it to the mash. It's the same family of squash/gord as a pumpkin anyways so...

[jamie_savoie]

I can't help, because...


sorry I had to post it lol

[shazapple]

  but it smells so delicious!

I brewed it up last night. I'm not sure if the pumpkin (squash in this case) really did much but everything seems to be bubbling away today.