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Brewing with pumpkin

Hey guys, just wondered what the “prefered” method of working with pumpkin is. I’d like to add pumpkin to the already solid spice ale kit and just wondered is it was best to do it in the boil or in the secondary?

I plan to just use canned Libby’s pumpkin, 100% cooked pumpkin, no additional addatives/spices.

I took a whole pie pumpkin gutted it roasted in the oven till it was soft and added to the mash, as Jamil suggests in Brewing Classic Styles.

We’ll I’m doing extract, so I’ll add to the boil. Last 15 minutes? More? Less?

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