I’m going to attempt a Pumpkin Ale soon. I have done some recipe research, but still have questions. I will be using Canned Pumpkin Puree in a nylon bag suspended in the boil.
Looking at the can of Libby’s Pumpkin Puree, and working some basic calculations from the label. It says:
“No sugar added” (that’s good), and “Total Sugars” = 5 g/serving and 3.5 servings /can or 17.5 g/15 wt oz. can. I will be using 4 cans – which has a potential of adding 70 grams of sugar.
I have to assume this sugar is fermentable, so in my recipe, should i just add 70 grams of table, or brown, sugar and let BS3 do the rest? 70 grams seems like a lot, but I’m not certain all the sugars from the puree will end up in the wort. Am i overthinking this?
Thank you for the suggestion. I considered this option. But my concern is a stuck mash. Adding purée would most likely clog the mash — at least, that’s what I’ve read — and that’s a gamble. That said, I have also considered using whole roasted pumpkin and putting those chunks in the mash. But I have reservations on the amount of pumpkin flavor I would extract.
This is another good suggestion. But I have had pumpkin ales in the past and 98% of the time, I can tell a flavor additive (extract) has been included in the brew. Leinenkugel, for example. I can clearly taste what I perceive as a pumpkin extract. I’m trying to go as natural as I can with the hope of creating an enjoyable beer.