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Smashing Pumpkin Ale - Partial Mash or Steep?


I’m in the UK so am unable to get the kits here but have managed to source the ingredients separately for this.

One problem is that I want to add real pumpkin (libby’s pure pumpkin from the can) and we cannot get rahr 6-row here for the partial mash.

I was planning to roast the pumpkin for an hour at 350f to try and get more flavour, what would be the best way to proceed from there?

I was thinking of 3 options:

  1. roasting the pumpkin and then adding to the steeping grains bag

  2. roasting the pumpkin and simply adding to the boil


  1. Roasting the pumpkin and doing a partial mash as per NB instructions with a substitute for the 6-row.

What would be the best option & if no. 3 what could I substitute the 6-row with ?

Any help appreciated! :slight_smile:

Can you get Chateau Pale Ale malt? It looks like it is higher in protein with higher diastatic power, similar to 6-Row.

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