I brewed a partial mash version of this beer about a month ago. It was in the primary for 3 weeks, then kegged and spiced a week ago. Pulled a sample last night, and while still not fully carbed, it tasted wonderful. Probably the best beer we've made so far, and exactly how I like a pumpkin ale to taste. Thanks Yuri_Rage!!
My recipe and notes are below, if anyone is interested.
Partial Mash (BIAB stovetop, ~2 gallons, mashed at 158F):
3 lb US 2-row
1 lb Crystal 60L
8 oz Biscuit
4 oz Flaked Wheat
4x 15oz cans of Libby's Pumpkin puree, roasted at 350 for about an hour, and cooled to mash temp
6 lb Pale LME
1 oz US Golding, 60 minutes
4 gallon boil, topped off to 6 gallons in the fermentor. OG was 1.055. Pitched 1 packet of SafAle S04, fermented in swamp cooler kept near 65F. FG was 1.018. Made spice tea with 1 cup of boiled water and 1 tsp of McCormick's Pumpkin Pie spices, added directly to the keg. Perfect spice level: nice cinnamon aroma, and clean, balanced taste.
Notes: Used paint mixing bags to keep grains/pumpkin separate. The pumpkin adsorbed nearly all of the wort, so we squeezed out as much as we could. The sweet wort definitely tasted of pumpkin (i.e. squash flavor), but it mellowed during fermentation.
"Because we have hands we brew BEER"