Hello together, for the correct calculation of the original wort in a pumpkin ale I need the proportion of pumpkin in the original wort. Does anybody know this value - I can't find anything about it in German or English pages. Considerations: Pumpkin has a raw water content of 90%. Therefore its efficiency is 10%.What is the water content of a pumpkin that is baked an caramelized in the oven at 180°C (356°F) for 1 hour? What is the water content of a pumpkin that is baked in the oven at 180°C (356°F) for 1 hour and caramelized? For comparison: Base malt is calculated with 100%, Candy Syrup or Brewers Invert with 75%. There must be comparison tables. Pumpkin beer was born out of necessity, in order to have a substitute for malt, which was rare at the time of the founders... Many greetings from Germany about the pond. Thanks in advance Stay healthy! Ralph Edit: basic grain contains 100% fermentable sugar. How much contains baked pumpkin?