Pumpkin Pale Ale

Though it's not a pale ale, I used a pale ale recipe as a base. This beer requires 1 month in the bottle and high carbonation. I'm getting a heavey chill haise ( probably from the pumpkin.) This is a great seasonal beer. All my friends like it.

Brewer:	Beer Wolf		Email:	kuxansum@yahoo.com
Beer:	Pumpkin Pale Ale		Style:	specialty
Type:	Partial mash		Size:	5 gallons
Color:	7 HCU (~6 SRM)		Bitterness:	30 IBU
OG:	1.061		FG:	1.013
Alcohol:	6.3% v/v (4.9% w/w)
Water:	Used natural spring water. Steeped pumpkin in two gallons of water the night before. Mashed with pumpkin water.
Grain:	3 lb. American 2-row 1 lb. .5 oz. American crystal 10L
Mash:	80% efficiency
	Brought water to 165. Then I added the grains and gypsum. Mashed at 150 for 1 hour. Brought it up to 165 for 15 minuets.
Boil:	60 minutes	SG 1.088	3.5 gallons
	3 lb. .25 oz. Light malt extract 1 lb. Honey 1 lb. Molasses
	1 5-10 lb pumpkin meat 1 tsp Gypsum 1 tsp clove 1 tsp nutmeg 1 tsp pumpkin pie spice 2 tsp cinnnamon 1 tsp irish moss
Hops:	2 oz. Cascade (6% AA, 60 min.) 1.5 oz. Cascade (aroma)
Yeast:	I use a Wyeast champaigne yeast. I don't remember the gravities off hand, but if done right you should get a 6.5 - 7.0 v/v%
Log:	To tie up the loose ends: Scrape the innards of the pumpkin and use them for your brew. Add spices and irish moss 10 - 15 minuets from end of boil
Tasting:	The brew is a little dry with pumpkin and spices mildly coming in at the end.

Recipe posted 12/27/99.