Sleepy Hollow Pumpkin Ale

My 2002 version of pumpkin ale for fall.

Brewer:	St. Arnold		Email:	aarnold44@excite.com
Beer:	Sleepy Hollow Pumpkin Ale		Style:	Fruit/Vegetable Beer
Type:	All grain		Size:	6 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	19 IBU
OG:	1.055		FG:	1.013
Alcohol:	5.4% v/v (4.3% w/w)
Water:	Used water right out of the tap! Always have used it this way, haven't tasted any ill effects yet.
Grain:	8 lb. 8 oz. American 2-row 4 oz. Belgian CaraVienne 8 oz. British crystal 50-60L 8 oz. Dextrine malt (Cara-Pils) 2 lb. Pumpkin
Mash:	84% efficiency
	I used 2 small pie pumpkins which yielded about 2 lbs of pumpkin. Cleaned and cut into 3 inch cubes. Baked in oven at 350° for 90 min. or until outside is caramelized, cool and mash slightly with potato masher. Add to MLT with grain. Single step infusion @ 156° for 60 min or iodine test shows conversion complete. Batch sparge to get 7 gal.
Boil:	70 minutes	SG 1.047	7 gallons
	8 oz. Honey
	Add 1/2 teaspoon Irish Moss with 15 min. to go. Add 1 tsp Cinnamin, 1 tsp Nutmeg, 1/2 tsp Ginger with 5 min. to go.
Hops:	.25 oz. Cascade (5.3% AA, 60 min.) .75 oz. Willamette (4.7% AA, 60 min.) .25 oz. Cascade (5.3% AA, 30 min.) .25 oz. Cascade (5.3% AA, 15 min.)
Yeast:	WL051 California Ale pitchable tube bumped up to a 1 pint starter.
Log:	Ferment 7 days @ 65° in primary. Rack, ferment 7 days @ 65° then bottle.
Carbonation:	2.2 volumes	Corn Sugar: 3.95 oz. for 5.5 gallons @ 68°F
Tasting:	Nice and malty, slight pumpkin flavor, spices just right. Just wanted enough hops to balance the malt and let the spices play the lead role. I really liked the way the WL051 worked out-> clean flavor, and a nice malty sweetness.

Recipe posted 10/27/02.