2004 Halloween Pumpkin Ale

Brewer:	Jon		Email:	barking_dog@sbcyahoo.com
Beer:	2004 Halloween Pumpkin Ale		Style:	Herb/Spice Beer
Type:	Extract w/grain		Size:	6 gallons
Color:	20 HCU (~11 SRM)		Bitterness:	22 IBU
OG:	1.061		FG:	1.016
Alcohol:	5.8% v/v (4.5% w/w)
Water:	Tap water
Grain:	.5 lb. American crystal 120L
Steep:	Steep grains as water approaches boil.
Boil:	60 minutes	SG 1.052	7 gallons
	6 lb. Light malt extract 3 lb. Light dry malt extract
	5lbs. lightly roasted "Sweet Pie" pumpkin Spices (to be added in secondary): 1.5 tsp whole allspice 2 tsp ground cinnamon 1 oz. ground ginger 1.5 tsp nutmeg 1/2 tsp whole cloves (broken up)
Hops:	1.5 oz. Hallertauer (4.25% AA, 70 min.) .5 oz. Tettnanger (4.5% AA, 15 min.)
Yeast:	White Labs "Burton Ale"
Log:	Primary ferment at 78 degrees F for one week, then to secondary for another two weeks.
Carbonation:	Force carbonate with 1.5 volumes of CO2

Recipe posted 09/05/04.