Curly55
Master Brewer
I am brewing a Pumpkin Ale this weekend. I got the recipe from Papazian's "The Homebrewer's Companion". My question is the recipe calls for a two step mash and to add the cooked pumpkin pulp to the saccharification rest, but from everything else I have read it makes more sense to add it to the protein rest like you would other precooked adjuncts. Can anyone smarter than me give me some insight or there opinion on the matter.
Thanks
Curly
Thanks
Curly