And Yet One More Brewed My Pumpkin All

This was an all grain version of a partial mash I did last year I'll post both.

Recipe and notes from last years partial mash:

Maple Pumpkin Ale

Ingredients

6.6 lbs. Munton’s Pale Extract
2 lbs. Munton’s American Style Pale 2 Row Malt
1 lb. Munton’s Crystal Malt
1 oz. Saaz hops
1 oz. Tattenanger hops
2 cans pumpkin
1.5 tsp. nutmeg
1.5 tsp. allspice
2 tsp. cinnamon
1 oz. fresh ginger
1 tps. gypsum (if needed for pH)
10 oz. maple syrup
5 gal. water
1 tsp. Irish moss
White Labs California Ale V Yeast WLP051

Brew Process

Brewed on 10/16/2005

Mash grain in 1 gal. water at 150-155 degrees for 1 hour
Sparge with 170 degree water
Add wort to brew pot
Add cans of pumpkin, malt extract, and syrup
After first 25 minutes add Saaz hops
After next 30 minutes add spices and Tattenanger hops
Where there are 15 minutes left assuming a 1 hour boil add Irish Moss
Forgot the ginger and grated it in at 10 minutes to go.
After brewing pour cooled wort into fermenter containing 2 gallons cold bottled water. Aerate wort while pouring.
Pitch the yeast at 76 degrees.

My younger brother who is a big fan of the pumpkin ales said this was the best one he had last year. But requested I make it a bit sweeter and a tad more pumkiny so now that I'm an all grain convert here is the recipe I brewed up last night. An extra can of pumpkin and triple the syrup the wort tastes fantastic!!! The gravity was around a 1.083. Callin' this one the big ass pumpkin' ale. Though my Fiance suggested Cinderella's Coach what does she know.

Big Ass Maple Pumpkin Ale (All Grain)

Ingredients

12 lbs. Pale 2 Row Malt
1 lb. Crystal Malt 40L.
1 oz. Saaz hops (45 minutes)
1 oz. Tattenanger hops (15 minutes)
3 cans pumpkin
1.5 tsp. nutmeg (15 minutes)
1.5 tsp. allspice (15 minutes)
2 tsp. cinnamon (15 minutes)
1 oz. fresh ginger (15 minutes)
1 tps. gypsum (if needed for pH)
32 oz. maple syrup
1 tbsp. Irish moss
White Labs California Ale V Yeast WLP051

Brew Process

Brewed on 10/1/2006

Mash grain in 3.5 gal. water at 155-158 degrees for 1.5 hours
Sparge with 170 degree water
Add wort to brew pot
Add cans of pumpkin and syrup
At 15 minutes add Saaz hops
At 45 minutes add spices, Tattenanger hops and Irish Moss
Pitch the yeast at 76 degrees.

i brewed your original recipe and bottled it a week ago.
tried one last night - just starting to carbonate- tastes nice.
only thing is i screwed up and sparged with too much water and ended up with about 26 litres in my fermenter so my pumpkin flavour is on the light side.
still good but i will add extra pumpkin for the next batch and use a little less water

I think you'll like it I actually added a bit of water to my secondary the second time I brewed the first recipe cuz there was so much trub I had to build up the volume a bit it turned out pretty good anyways