Caramelized / baked pumpkin - efficiency (%) original gravity

Discussion in 'General Brewing Discussions' started by rakader, Oct 17, 2020.

  1. rakader

    rakader New Member

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    #1 rakader, Oct 17, 2020
    Last edited: Oct 18, 2020
    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?
     
  2. Trialben

    Trialben Well-Known Member

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    Above and BEYOND me man!
    I'm sure some brewers on here have brewed with pumpkin will chime in.
    I'm guessing your after PPG of Pumpkin I'm sure this is a variable I'd er on the low side.
     

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