Pumpkin Brew

This is a nice holiday beer. It has a spicy bouquet, subtle spice flavors, and a great orange hue. This was our 2nd all-grain, and we're very pleased with the results!

Brewer:	Schaefer/Grazier		Email:	atkinson@capaccess.org
Beer:	Pumpkin Brew		Style:	Vegetable/Spiced Ale
Type:	All grain		Size:	5 gallons
Color:	21 HCU (~12 SRM)		Bitterness:	17 IBU
OG:	1.054		FG:	1.013
Alcohol:	5.2% v/v (4.1% w/w)
Water:	We added 1/2 tsp gypsum to the mash water, and 1/2 tsp gypsum to the sparge water.
Grain:	4 lb. British pale 4 lb. German Pilsner 1.3 lb. American crystal 40L 31 oz. Libby's Canned Pumpkin (Not Pie Filling!)
Mash:	75% efficiency
	1) Before mashing, heat pumpkin (Libby's pure pumpkin, 1-16 oz can, 1-15 oz can) in a shallow dish at 350 F until visually carmelized (45 min). 2) Heat 2.25-2.5 gal water to 130 F, add grain and pumpkin to water to achieve 120-124 F. Hold for 30 minutes. 3) Heat 1.25 gal water to 200-212 F. Add water to mash to raise temp to 150 F (might need to raise temp further on the stove top). Hold 10-15 minutes. 4) Raise mash to 158 F on stovetop for 10-15 minutes. Check for starch conversion. NOTE ON SPARGING: Everyone we talked to said that the pumpkin would lead to a stuck sparge. We use a PVC manifold attached to a spigot, and had no problems with the sparge.
Boil:	60 minutes	SG 1.041	6.5 gallons
	With 30 min. left in the boil, add the following spices: 4 tsp Ground Cinnamon 2.5 tsp Ground Ginger 1.5 tsp Ground Nutmeg 1 tsp Pumpkin Pie spice 1 Whole clove 1 tsp allspice 6 whole corriander seeds 1 chopped vanilla bean (We put the spices directly into the brew, and then filtered some of them out by racking through a hop sock. The rest settled out in the primary & secondary.) Add 1/2 tsp rehydrated Irish Moss with the Saaz hops.
Hops:	1 oz. Cascade (4.5% AA, 40 min.) 0.5 oz. Saaz (3.6% AA, 10 min.)
Yeast:	European Ale Wyeast 1338 (175 mL pack). No starter, shame on us, but we just didn't have time for one.
Log:	Racked to secondary after 1 week. Bottled after 15 days in the secondary. We opened the first bottle 3.5-4 weeks later.
Carbonation:	3/4 cp corn sugar
Tasting:	This ale has a malty sweetness that is quite pleasing in a holiday brew.

Recipe posted 12/16/99.