This weekend, I'll brewing my NB Pumpkin Spice Latte Stout. This will be my second time using my BIAB system after 2.5 years of brewing extract kits. As I'm planning my brew day, I'm considering whether or not to add real pumpkin into my recipe. A few years ago, I brewed the NB Smashing Pumpkin Ale kit and added canned pumpkin, and I was happy with the result. Curious if anyone has brewed the PSL Stout either with or without the pumpkin addition?
Here's what I'm thinking for my process:
- Cube the flesh of 8-10 pound pumpkin
- Roast cubed pumpkin for ~90 minutes at 250 degrees
- Add roasted pumpkin to mash
Not sure if the quantity of pumpkin is right or if I should adjust the roasting process? I know the Great Pumpkin Debate is intense between brewers, and I am open to any and all feedback.