Recipe Type: Extract
Yeast: American Ale
Yeast Starter: 500 mL
Batch Size (Gallons): 5
Original Gravity: 1.069
Final Gravity: 1.013
IBU: 9
Boiling Time (Minutes): 60
Color: 23 HCU/13 SRM
Primary Fermentation (# of Days & Temp): 14 days 65 degrees
Secondary Fermentation (# of Days & Temp): 14 days 65 degrees
Tasting Notes: Vegetable-y pumpkin flavor, I would get fresh spices next time. Decent holiday beer.

9.5 lbs. NB Organic Light LME
1 lb. Breiss Organic C-60L

1 med-lg pumpkin
2.5 tsp. pumpkin pie spice 10 min.
.25 tsp. irish moss

.5 oz. Willamette (5% AA) 60 min.
1 oz. Mt. Hood (4.5% AA) aroma

Cut the pumpkin in half and place cut sides up on a large baking sheet. Roast in the oven at 350 degrees F for about 90 minutes or until it's soft enough to mash. Mash it up and put in a grain bag with the crystal malt and steep in 1 gallon of water at 152F for 60 minutes. Add as much water as you can to start your boil (I top up to 6 gallons for a full boil).