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4 small pumpkins (6 lbs) cut in half and seeds scooped out. If you have a taste for roasted pumpkin seeds, you can boil them in brine for half an hour and toast them in the broiler. |
| The pumpkin is cut into dice roughly three-quarters inch to one inch in size - the rind is trimmed off. |
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There is a lot of pumpkin to toast so I used two cookie sheets. After top sheet is browned, I switched their positions. This allowed the pumpkin to cook a little better to develop the sweetness.
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| This is how the pumpkin looks after toasting. |
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The mash is made up by layering the malt and the chopped pumpkin. The cooler is the mash/lauter element of my set-up. Here I am sparging - you can see the wort collecting in the graniteware pot on the floor. |
| A close-up of the sparging operation. The lower arm of the Phil's sparge arm rotates, distributing the hot water evenly through the mash. |
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Waiting for the wort to boil. I use two burners of the stove - I keep intending to get an outdoor cooker with a reasonable BTU output, but have not got a round tuit yet. |
| My cooling setup. The counterflow chiller is another Listermann's product - Phil's phittings. I take the output water to a sprinkler in the veggie garden so no water is going to waste here. |
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