Brewed the '08 batch today - a 6 gallon AG recipe brewed with a bunch of the younger guys from work. It was a great success minus a little stuck sparge issue (batch sparging with pumpkin is NO fun...even less fun than fly sparging).
Here's how I solved the stuck sparge:
I scooped the entire mash into a spare kettle, removed the false bottom, and cleaned the pumpkin mess that had been hiding beneath it. Then I replaced the mash, pulled another vorlauf, and continued as normal. My efficiency suffered slightly more than usual, but it will still be a fine beer. The chilled sample was AWESOME.
Here's this year's recipe (really not much different...except in terms of volume and yeast choice):
6 gallons, AG
Calculated for 70% efficiency.
(My 5-7 gallon batch sparge efficiency has been a little low)
9 lbs 9.6 oz Pale Malt (2 Row)
2 lbs 4.6 oz Caramel/Crystal Malt - 60L
1 lbs 2.3 oz Biscuit Malt
7.3 oz Wheat, Flaked
75.00 oz Pumpkin, Canned (Mash)
0.90 oz Goldings, East Kent [5.00 %] (60 min) Hops 13.0 IBU
1 Whirlfloc Tablet (Boil 10.0 min) Misc
1.00 tsp Cinnamon Plus (Pampered Chef) (Flameout)
1 Pkg Fermentis #S-04
Mash at 158°F for 60 minutes (I highly recommend a pound of rice hulls, you might just avoid a stuck sparge). Batch sparge. Boil 60 minutes.
UPDATE: 4 hour lag...woohoo!