Chocolate Pumpkin 2012

Brewer:	Carl Hansen		Email:	cjhans@comcast.net
Beer:	Chocolate Pumpkin 2012		Style:	American Brown
Type:	Extract w/grain		Size:	5.0 gallons
Color:	73 HCU (~28 SRM)		Bitterness:	28 IBU
OG:	1.057		FG:	1.012
Alcohol:	5.7% v/v (4.5% w/w)
Grain:	2 oz. Roasted barley 4 oz. American crystal 60L 10 oz. American chocolate
Steep:	Place grains in hop bag and drop in the water when the burner is lit. Remove when water comes to a boil prior to adding extracts and hops.
Boil:	30 minutes	SG 1.103	2.75 gallons
	2 lb. Amber malt extract 3.25 oz. 85% Dark Chocolate bar 5 lb. Light malt extract 8 oz. Pumpkin (canned unspiced puree)
	Prior to the boil, mix pumpkin pure' with 1.5 table spoons of pumpkin pie spice, .5 teaspoons of vanilla, and two table spoons of brown sugar....place on a flat cookie sheet and bake at 450 for 20 15-20 minutes. 30 minutes: extracts, hops, etc. 5 minutes: Add pumpkin/spice pure' and chocolate bar
Hops:	1.2 oz. Mt. Hood (5.1% AA, 30 min.) 1.8 oz. Sterling (6% AA, 30 min.)
Log:	5-10 days in the primary, move to secondary for at least seven days prior to bottling/kegging.
Tasting:	Decided to do a chocolate pumpkin brown this year instead of the standard pumpkin amber after my wife made some chocolate chip pumpkin bread. Seems like an interesting combination.

Recipe posted 10/13/12.