Swamp Howler Pumpkin Ale

before begining the steeping process, clean 16 lbs pumkin and apply seasoning liberally to pumkin meat
bake @ 325° for 2 1/2 hrs
let cool and cut into 1 1/2 inch pieces

Brewer:	Cypress Head Brewery		Email:	-
Beer:	Swamp Howler Pumpkin Ale		Style:	American Brown
Type:	Extract w/grain		Size:	10 gallons
Color:	60 HCU (~25 SRM)		Bitterness:	24 IBU
OG:	1.056		FG:	1.014
Alcohol:	5.4% v/v (4.2% w/w)
Water:	Publix Drinking Water (used total of 10.5 gals up to pitch) started with 3 gals and 2 tsp gypsum
Grain:	2 lb. American crystal 60L 1 lb. American chocolate 2 lb. Flaked oats
Steep:	Crystal and Chocolate Malt for 30 mins at 150-155° with 3 gal water Let grain sock drain for 10 mins then sparged with with 1 gal @ 155° directly into tea
Boil:	60 minutes	SG 1.111	5 gallons
	6 lb. Amber malt extract 6 lb. Light dry malt extract
	added 6 lbs LDME, 6 lbs amber malt extract, 2 lbs flaked oatmeal, 4 oz Kent Goldings and 16 lbs pumpkin brought to boil and added 6 cinnamon sticks, 5 whole nutmegs and 5 whole allspice boiled 55 mins added 2 tsp irish moss and 2 oz fuggles for 5 mins chilled wort to 90° separated wort equally into two 6 gal buckets and poured back and forth to attain equal wort mix in both buckets topped each bucket off to 5 gal mark
Hops:	4 oz. Kent Goldings (5% AA, 60 min.) 2 oz. Fuggles (4.75% AA, 5 min.)
Yeast:	aerated each bucket for 10 mins with bait pump rehydrated 2 pkgs yeast separately and pitched
Log:	very active yeast in 4-6 hours for 2 1/2 days then settled plan to rack to secondary in 5-7 days
Carbonation:	2.0 volumes	Dried Malt Extract: 11.6 oz. for 10 gallons @ 78°F
	will use LDME

Recipe posted 10/16/09.