The Great Pumpkin Ale

Note: This recipe has not been tried to date. I have only compiled
the best of a few pumpkin ale recipes. If you try it, let me know how
it turns out and if any changes should be made. Thanks

Brewer:	David Dover		Email:	dgdover@bellsouth.net
Beer:	The Great Pumpkin Ale		Style:	American Brown
Type:	Extract w/grain		Size:	5 gallons
Color:	19 HCU (~11 SRM)		Bitterness:	7 IBU
OG:	1.064		FG:	1.008
Alcohol:	7.2% v/v (5.7% w/w)
Water:	After 40 minutes of the boil, add 1 tsp. of Burton water salt.
Grain:	1 lb. American crystal 40L
Steep:	Add grain in grain bag to 1.5 gallons of water. Steep until water reaches a rolling boil. Remove grain sack. Start primary boil time.
Boil:	60 minutes	SG 1.214	1.5 gallons
	1 lb. Amber malt extract 6 lb. Light dry malt extract
	Add malt, pumpkin meat, hops. After 40 minutes of the boil, add 1 tsp. of Irish Moss. Add 1 1/2 oz. of fresh grated ginger with finishing hops for last 5 minutes of the boil.
Hops:	1.5 oz. Fuggles (4.75% AA, 60 min.) .5 oz. Fuggles (4.75% AA, 5 min.)
Yeast:	Wyeast #1214 (Belgian Ale)
Log:	Since this is a pumkin ale, first bake 2 small cleaned and quartered pumpkins in a 350° oven for 30 minutes. Scrape out and mash the flesh and add it with the malt to the boil. Strain pumpkin and malt from the chilled wort while placing it into the primary. Pitch yeast. Rack to secondary after 1 week. Bottle after 2 weeks in the secondary.
Carbonation:	For the bottling bring 3/4 cup of corn sugar and 1/4 cup of water to a boil with the following spices: 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. allspice 1/2 tsp. mace 1/4 tsp. cloves Add 1/2 tsp of vanilla extract to the cooled priming mixture. After the mixture has cooled, add it to the bottling bucket (before racking from the secondary!) Bottle and condition for 2 weeks.
Tasting:	Not tasted yet.

Recipe posted 11/07/99.