Goals for this recipe:

• quantity: 5.5 gal
• starting SG: 1.045 - 1.055
• finishing SG: 1.010 - 1.015
• ABV: 5%
• bitterness: 20-30 IBU
• color: 8-10 SRM

Extract Recipe:

Malt bill:

• 5.66 lb. light malt extract (liquid)
• 6 oz. 40 L crystal malt (crushed)
• 10 oz. wheat malt (crushed)
• 9 oz. Munich malt (crushed)
• 4 oz. biscuit malt (crushed)
• 48 oz. canned pumpkin, no preservatives

Spices:

• 2 teaspoons allspice
• 1.5 teaspoons cinnamon
• 1.5 teaspoon cardamom
• 1/8 teaspoon clove
• 1/8 teaspoon black pepper

Hop bill:

• 0.75 oz. Centennial (bittering)
• 1 oz. Cascade (aroma and flavor)

Yeast:

• Wyeast #1056 (American Ale)

Procedure:

1. Place crushed grains in two muslin bags and add to 1.5 gallons of water.
2. Heat water to 150-170° F and hold for 30 minutes.
3. Remove grains, sparge, and discard.
4. Add malt extracts. Bring to boil.
5. Add 0.75 oz. Centennial hops. Boil 60 minutes.
6. With 5 minutes remaining, add 1 oz. Cascade hops.
7. Cool with wort chiller to ~ 75° F and add to 3.5 gallons of water in carboy. Top up to 5 gallons.
8. Pitch yeast.
9. When fermentation has slowed, rack into secondary. Add spices and pumpkin, taking care to make sure everything is sanitized when adding the pumpkin.
10. Bottle when fermentation is complete.
11. Age in bottles at least three weeks.

• Instead of adding the pumpkin to the secondary, add it at the same time as the malt extracts during boiling. I have personally found that this does not produce very much pumpkin flavor at all, though it will be a lot easier than sanitizing to add the pumpkin later.