[quote=“Radagast”]Did you maybe forget to post the link you referenced? I did read through the wiki as well.
Sorry, I may have had some of my terminology or understanding wrong. I am doing the extract recipe and the instructions say that to add real pumpkin, you should mash it with 2-3 lbs of 6 row for an hour at 152. The biscuit and caramel would be part of the specialty grain steep for my typical extract brewing process and as I understand it are just to add some different flavors rather than fermentables. I haven’t done a partial mash attempt yet so this is an experimental batch to help me learn how it works.
Did I forget to post the link? Of course I forgot to post the link! I ALWAYS forget to post the link! Good Grief!
Here’s the link: http://beersmith.com/blog/2010/01/04/di … your-beer/
I also overlooked your comment that you intended to use the two pounds of 6-row and assumed you were subbing the caramel and biscuit for the 6-row. Good Grief!
OK, I’ll try again: I can’t comment on the advisability of increasing the caramel or adding the biscuit. I’d brew the recipe as provided by NB, evaluate it, then modify the next batch to see how the grains change it. With all the spice and amber extract, I doubt you’ll notice much change. Whatever you decide about the types and amounts of added caramel and biscuit, just throw them in with the 6-row. They’ll steep as the 6-row converts the starches in the pumpkin and the 6-row itself.
Hope this helps. I’ll go looking for my memory. Be back in a bit.