Pumpkin Ale

This is a scale up and all grain conversion of a cats meow Pumpkin brew I did last year. My experience partial mashing this is what led to my banning of the practice and moving directly to all-grain. That was last year. Now Im doing 12 Gal batchs on a PICO system. Now thats Progress!

Brewer:	Phil Wilcox		Email:	TheThp@aol.com
Beer:	Pumpkin Ale		Style:	Spice Vegetable Beer
Type:	All grain		Size:	12 gallons
Color:	40 HCU (~19 SRM)		Bitterness:	14 IBU
OG:	1.055		FG:	1.020
Alcohol:	4.5% v/v (3.5% w/w)
Water:	Have water? Use it!
Grain:	20 lb. HBaird 2-row 3.11 lb. Crystal 4.22 lb. Baked mashed pumpkin 10 cups 12 oz. Chocolate
Mash:	72% efficiency
	Bake the pumpkins (halved and seeded) @350 F for an hour, or until visually carmelized. Scoop out the pumpkin flesh from the rind and add 12 cups the mash along with grains. Mash @ 155 F for 60 minutes.
Boil:	60 minutes	SG 1.047	14 gallons
	40 minutes remaining in the boil, add Tettenanger. 30 minutes remaining add spices. 10 minutes remaining, add Saaz and Irish Moss. Chill and transfer to carboys to fermenter.
Hops:	2.22 oz. Tettnager (4.5% AA, 40 min.) 0.56 oz. Saaz (3.5% AA, 10 min.)
Yeast:	Some people prefer Yeast 1056, I prefer a fresh slug of Nottingham from the brewpub.
Log:	Special Ingredients: 9.6 tsp ground cinnamon 6 tsp ground ginger 3.6 tsp nutmeg 2.4 tsp Pumpkin Pie Spice 2.4 tsp whole cloves 2.4 tsp allspice 14.4 whole corriander seeds 2.4 Vanilla beans chopped
Carbonation:	Force Carbonate to 1.8 ATM

Recipe posted 09/25/97.