Ownbeer/Samhain pumpkin ale

Rezept
8.00 lb Golden Promise (2 Row) UK (3.0 SRM) Grain 50.38 % 3.625 lb Pumpkin* (2 x 29 oz. cans of Libby pure pumpkin) (3.0 SRM) Grain 22.86 % 1.00 lb British Caramalt (34.0 SRM) Grain 6.30 % 1.00 lb Toasted Malt** (27.0 SRM) Grain 6.30 % 1.00 lb Wheat, Torrified (1.7 SRM) Grain 6.30 %

1.00 lb Rice Hulls (0.0 SRM) Adjunct 6.30 %

0.25 lb Molasses (80.0 SRM) Sugar 1.57 %

0.50 oz Magnum [13.40 %] (60 min) Hops 21.9 IBU

1 t. cinnamon (5 min) 1/2 t. allspice (5 min) 1/2 t. ground ginger (5 min) 1/4 t. nutmeg (5 min) 1/4 t. clove (5 min)


 * Pumpkin baked uncovered for 1 hour at 350 degrees to caramelize some of the sugars and gelatinize starches
 * Maris otter malt toasted for 30 minutes in a 350 degree oven

Mash at 152 degrees for 60 minutes. Pumpkin should be included in mash. Be sure to use rice hulls as the pumpkin will make for a slightly sticky sparge.

Boil for 60 minutes. I used magnum to bitter but you can use any clean bittering variety being sure to adjust amount to get 22 IBU. Add molasses with 10 minutes left in the boil. Add all spices with 5 minutes left in the boil.

I used Denny's favorite 50 yeast but us-05 or it's liquid equivalents could probably be substituted with no ill-effect since Denny's yeast is a seasonal strain and could be hard to find. You may want to mash at 154 if you use us-05 since it should be slightly more attenuative and Denny's seems to give a bit more mouthfeel that mashing higher if you use us-05 should emulate. Having said that, if you can source some Denny's, use it