I have heard that boiling the pumpkin extract with the wort is not a good idea. Why is this? I just made my first attempt at pumpkin ale. So far we have no fermentation bubbles through the air lock after 3 days. We baked and blended pumpkin, then boiled it with the wort. We measured a gravity of about 1.020 before pitching the yeast. This seems to be really low. Do you have any ideas what went wrong and how we can fix it? We already tried pitching new yeast.
Pumpkin Ale Problems...
Oct 17, 2005
3 Replies
It's not a good idea because you will end up with a very starchy beer. Pumpkin is mostly starch, and it needs to be mashed in the presence of enzymes found in malted barley to convert it to sugars that can be used by yeast. At best, you will have a starch haze. At worst you will have a stodgy starchy undrinkable liquid.
_Randal
I see a problem not in low original gravity, but in extract. You was must add 3/4 of can of unhopped concentrat and to save a wort. After this action must take a second can and if second wort will like to first to call to supplier
Best regards, Alex
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