here's the recipe, the short non-detailed version. I photo documented the whole process so if u want i can email you a slideshow of how it all went down..
The main key i've found in Pumkin brews:
1 use alot of pumkin, alot...
2. put the spice in the pumkin before you bake it so that the spice carmalizes with the pumkin, makes a huge difference in end flavor..
Made starter 72 hrs ahead of time with 2 cups water, 1 cup Wheat DME
Great Lakes Clover honey,Pure Vanilla extract, 120oz Libbey’s pumkin (ruthless amount of pumkin), 5 gal Spring water + 3 extra water bottles to make up for evaporation
1. Bake 120oz pumkin mixed with 1Tbsp PP spice at 350 for 60-90 mins to carmalize
2. steep grains at 155 for 30 mins – let rest for 10 mins
3. Add 25% of Malt, 1 cup brown sugar, and 75% (3/4oz) Mt Hood- 60 mins
4. 1 tsp irish moss – 15 mins
5. Add pumkin, remaining malt, 1oz Cascade, 10 cloves. Boil for 5
6. 1 Tbsp of cinnamon, 1 tsp of pumkin pie spice, and 1lb Honey- after flameout
7. chiller
8. Take gravity reading, pitch at 70- OG 1.048
9. ferment 2 weeks – between 64-67
10. Add 1.5 oz Vanilla (3 Tbsp) to secondary, age 2 weeks
11. Bottle
