Pete, my brewing partner in crime, shared this link with me the other day. Basically someone turned a huge pumpkin into a mash tun for their pumpkin beer. After that they used a smaller pumpkin for a fermentor for some of the wort. Pretty interesting idea.
I would love to try using a huge pumpkin as a mash tun if they weren’t so darn expensive. I don’t think that I would use a smaller pumpkin as a fermentor because the risk of spoiling the beer from critters in the pumpkin or getting into the fermentor is really high.
My only question is I’m wondering how much pumpkin flavor they got into the beer. Generally the pumpkin meat is cooked a bit before it ever goes near the beer or soon to be beer because the sugars are complex and need to be broken down a bit before they are super useful. Cooking does exactly that. Now converting the sugars is not essential for flavor transfer because I’m sure they were looking to get flavor not sugars out of their pumpkin. From what I have read, cooking and converting helps transfer more flavors than just dumping it in. During the mash the temps were high enough to convert a bit.
For my pumpkin beer (recipe coming tomorrow) I want to get the flavor of the pumpkin, but I would also like to grab some sugars from it. So I will be cooking it till it is soft. More details to come tomorrow but experimenting with pumpkin mash tuns and fermenters has got me thinking. I promise I will stop with the pumpkin posting soon I’m just excited by the prospect of making a delicious pumpkin beer. That reminds me, Dogfish Head’s Punkin Ale is now sitting in my fridge