Pumpkin Ale

I have never made a pumpkin beer before. I wanted to try it out so I used a leftover pumpkin from Halloween. Below I describe how I prepared the pumpkin. I think that it is important to mash the pumpkin on the stove to break down some of the proteins, to hopefully eliminate a stuck mash later on.

Brewer:	John Tossberg		Email:	-
Beer:	Pumpkin Ale		Style:	Fruit/Vegetable Beer
Type:	All grain		Size:	12 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	37 IBU
OG:	1.050		FG:	1.008
Alcohol:	5.4% v/v (4.3% w/w)
Water:	Water was drawn 48 hour before brewing.
Grain:	12 lb. British pale 2 lb. German Vienna 2 lb. German Munich 1 lb. British crystal 50-60L 6 lb. 8 oz. Pumpkin
Mash:	84% efficiency
	Pumpkin was cut in to eights and the seeds were removed. It was then seasoned with cinnamon, nutmeg and a bit of clove. The pieces were then roasted at 350°F. for 1.5 hours. It was then allowed to cool and the flesh was scraped from the shell and frozen. On brew day the pumpkin was put in a pot on the stove and crushed with a potato masher. Add 2 cups of grain and hold temp at 45° C for 20 minutes. Raise temp to 70°C. This was thrown into the main mash that had been previously doughed in and protein resting at 55°C. for 20 minutes. Temperature stabilized at 63°C hold for about 20 minutes. Add 3 qt of very hot water. Temperature stablized at 66°C Hold for 20 minutes.Add 3 qt of very hot water. Temperature stablized at 67°C (didnt heat up as much as I would have thought) Hold for 10 minutes. Re-circulate the mash till it runs clear (1/2 gallon 3X). Start sparge. Collect about 12.5 gallons.
Boil:	75 minutes	SG 1.048	12.5 gallons
	Started heat when about 5 gallons were collected. 1st wort hopping with 4oz. Mt Hood.
Hops:	4 oz. Mt. Hood (3.6% AA, 75 min.) 2 oz. Mt. Hood (3.6% AA, 30 min.) 2 oz. Ultra (2.1% AA, 15 min.) 3 oz. Ultra (aroma)
Yeast:	500ml of Elm City and 500ml of Wyeast Irish ale in to each fermenter
Log:	Brew day 3/2/01
Tasting:	Wow, really, really foul. I had a buddy try it and he said it was well made technically but was way over spiced. All I know is that my compost pile enjoyed it. Its possible that cooking the pumpkin seasoned may have intensifyed the spices.

Recipe posted 05/07/02.