johnnytaco
Well-Known Member
Got a question for ya. I'm making a pumpkin pie porter this weekend. I am going to mash the pumpkin after roasting it a home and add some puree to the boil. I have looked at a few recipes for pumpkin beers and a few of them call for pectic enzyme. Does this make more fermentable sugars available from the pumpkin or does that just help to clear the beer? If it'll make more alcohol, I will use it, but if it's just for clarity, I'd rather skip it. The SRM for the recipe I came up with is 44 pre-pumpkin, so I doubt that a little haze will matter at all. Thanks for any help.
-JT
-JT