Maple Pumpkin Ale

Here's what I brewed yesterday. It's a combination of several recipes I found out there. This is a 90 minute boil recipe

6 lbs Extra Light DME
1 lb Munich Malt
1 lb Vienna Malt
8 oz Cara-Pils
8 oz Crystal 60L
8 oz Maple Syrup (90 mins)
2 large cans of carmelized pumpkin (90 mins)
1 oz Crystal (90 mins)
1 oz Fuggles (20 mins)
1 tbsp Cinnamon (90 mins)
.5 tbsp nutmeg (90 mins)
1 tbsp Cinnamon (20 mins)
.5 tbsp nutmeg (20 mins)
1 tbsp Irish Moss (15 mins)
1 tbsp Cinnamon (2 mins)
1 tbsp nutmeg (2 mins)
1 tbsp Corriander Seeds (2 mins)

Wyeast 1056

- Carmalize pumpkin in cookie sheets @ 350 degrees F for 1 hour (pumpkin will turn a dark brown on the top layer)
- Meanwhile, mash grain in 3.75 qts of 172.5 degree water (will stabilize at 158) for 45 minutes
- Sparge with 2.25 gallons of water at 168
- Add pumpkin, DME, 90 min spices, maple syrup & bittering hops & boil for 70 minutes
- Add 20 min spices & flavor hops & boil for 5 minutes
- Add 1 tbsp irish moss & boil for 13 minutes
- Add 2 min spices & aroma hops & boil for 2 more minutes
- Cool wort & rack to primary
- Let ferment for approx 4 days & then rack off the trub to secondary
- Let it sit in secondary for 1 week and rack off the trub to tertiary
- Let it sit in tertiary for 2 weeks & after fermentation is complete, prime & keg


My concerns so far with this recipe after brewing:

I lost some pumpkin to the carmelization. I had spread the pumpkin pretty thin on the cookie sheets. In the future I think I'd use a thicker layer of pumpkin.

I'm not sure 2 cans of pumpkin was enough. I think I might want to use more next time. I'll know in a month though.

I was originally planning on using 11 oz of maple syrup but I only had 8.

I'm not sure that this is going to be as balanced as it could be. There's not a lot of IBU's in this. Again, I'll know in about a month.