I just stumbled onto this pumpkin powder.
I am thinking about trying this in the mash for my next pumpkin beer.
Anyone try this?
Any thoughts?
Perhaps save this till the end of the mash, sprinkle on top, then sparge?
Consistency of flour so might need rice hull addition…
I don’t know what the moisture content of real pumpkin is, but that stuff looks pricey. Unless you are getting it at a substantial discount, I would just use canned pumpkin.
But if you’re going to do it I would mix it in with the main mash for the duration to give the starch a chance to convert.
Rice hulls, maybe, maybe not, it depends on how much of the powder you use.