Witches Brew Pumpkin Ale

I was in search of a pumpkin ale recipe without the spices and decided to take the best of all the recipes I looked at to design my own. And did it turn out great!! Great Pumpkin flavor, nice Fall coloration and best yet...HIGH ALCOHOL CONTENT !!

Brewer:	Lonnie Schott		Email:	lonshot@msn.com
Beer:	Witches Brew Pumpkin Ale		Style:	Fruit/Vegetable ale
Type:	All grain		Size:	10 gallons
Color:	26 HCU (~14 SRM)		Bitterness:	21 IBU
OG:	1.067		FG:	1.010
Alcohol:	7.3% v/v (5.8% w/w)
Water:	As I say: Got water? Use it !! Although you might try 1/2 tsp. of Gypsum in the mash and sparge waters.
Grain:	22 lb. American 2-row 1 lb. Wheat malt 1 lb. American Victory malt 8 oz. American crystal 90L 7.5 lb. Baked Pumpkin
Mash:	65% efficiency
	Bake 15 lbs. of sugar pumpkins (3-10 inch pumpkins) for 1 hour at 350 degrees, remove seeds and scrape from shell to yield 7.5 lbs. of cooked pumpkin. Mash lightly with potatoe masher leaving in smaller pieces and place in paint straining bag purchased at hardware store. This prevents stuck sparge. Heat water to 150 degrees and add grains and pumpkin for 30 minutes to achieve 128-130 degrees bed temp. Raise temp to 152-154 degrees and hold for 30 minutes. Sparge with 185 degree water.
Boil:	60 minutes	SG 1.056	12.0 gallons
	Add Irish moss at 20 minutes.
Hops:	1.0 oz. Fuggles (4.75% AA, 60 min.) 1.0 oz. Saaz (3.75% AA, 45 min.) 1.0 oz. Saaz (3.75% AA, 30 min.) 1.0 oz. Saaz (3.75% AA, 15 min.)
Yeast:	European Ale Yeast. Pitch after oxygenation.
Log:	Ferment at 65 to 70 degrees for both primary and secondary. Primary fermentation should be between 7 and 9 days with the secondary between 10 to 15 days. However, extra secondary will only make this high gravity beer better.
Carbonation:	Keg and chill for 48 hours prior to carbonating at 28 lbs.
Tasting:	This beer has a definite but not over-bearing pumpkin flavor. It has a malty feel and a clean crisp finish due to the Saaz hops.

Recipe posted 09/27/06.