fe_homebrewing
New Member
I plan on brewing Charlie Papazian's "Cucurbito Pepito" in a few days, and it calls for the below mash procedure:
- Add 3 gallons of 130 degree water to the crushed malt; stabilize at 122 degrees and hold for 30 minutes
- Add 1.5 gallons of boiling water and the mashed pumpkin; stabilize at 148-152 degrees and hold for 60 minutes
- Mash out at 165 degrees
- Sparge with 4 gallons of 170 degree water