NordeastBrewer77

Recipes 

After mashing the pumpkin in last year's pumpkin ale, and getting a super sticky mess of a sparge, I decided to only boil pumpkin this year. I used 3 lbs of baked, canned pumpkin in the full boil, spices added over the last ten mins. The whole boil smelled of wonderful pumpkin and once the spices went in, the aromas were delicious pumpkin pie. The wort sample tasted like a very very sweet pumpkin pie. Plenty of pumpkin and pie spice flavor and aroma.
From what I gathered by boiling a pound of canned pumpkin in a gallon of water was that the pumpkin contributed ~4-6 gravity points. I also took readings on brew day, one from the runnings before the pumpkin went in, one right after adding and stirring in the pumpkin. 3 lbs added ~4 points to ~6.5 gal of wort. YMMV
I'll be taking the first final gravity reading this weekend, I'll try to post my results back here, but you can follow this thread to see how it comes out.

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The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

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Originally Posted by yeoitsmatt can i drink this? I mean. Im gunna. But is it fine?

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Originally Posted by yeoitsmatt it's not a barley wine. it's an ale.

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Originally Posted by bottlebomber Have you seen the price of ketchup lately? And I'm not talking Heinz.

BrewinHooligan

Recipes 

I used about 6lbs fresh pumpkin that I roasted in the oven until it was soft and started to carmelize, then mashed well. I added the pumpkin and rice hulls directly to the mash and had no stuck sparge. I got a decent amount of pumpkin flavor but not overwhelming. I added 1/2 tsp cinnamon, 1/8 tsp allspice, 1/4 tsp ginger, and 1/8 tsp nutmeg to the boil with 1 minute remaining and so far so good. Still have a week or more till this goes in bottles.

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Primary: Skeeter Pee
On Tap: Pineapple Heffeweizen, Centennial Blonde
Bottled: Milk Stout(bronze and gold medals), Spiced Punkin Ale, White House Honey Porter (ag), Mango Wine, Gerwurztraminer
"If wrong feels so good I don't wanna be right."

tre9er

Recipes 

I used 7-15oz. cans in a 9g. batch, roasted at 350 about 1" thick on two cookie sheets for 45 minutes. I added it to the mash with three or so handfuls of rice-hulls and had no slower runoff than usual. The spent grain looked pretty normal afterwards, actually. I added pumpkin pie spice (2 TBSP) with 10m left in boil.

Basically used Reno_eNVy's recipe as a base and just modified grain bill/hops to what I had on hand.

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Skal!
Den Faaborg Bryggeri