OK, did some more math, bothered to set up the mash in brewtarget, bought ingredients, here is what i am tentatively brewing sunday morning. If I'm smart enough to be heating up my strike water by like 8am.
(except that i ended up with 30L instead of 40L caramel, because that was what the LHBS had on the "American" shelf. The only import malt i am using in this brew is the brown malt (english))
Pumpkin Porter - Robust Porter
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Batch Size: 5.407 gal
Boil Size: 6.718 gal
Boil Time: 90.000 min
Efficiency: 75%%
OG: 1.065
FG: 1.016
ABV: 6.4%%
Bitterness: 25.1 IBUs (Tinseth)
Color: 28 SRM (Morey)
Fermentables
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Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) US Grain 8.750 lb Yes No 79%% 2 L
Caramel/Crystal Malt - 40L Grain 8.000 oz Yes No 74%% 40 L
Caramel/Crystal Malt - 120L Grain 8.000 oz Yes No 72%% 120 L
Brown Malt (British Chocolate) Grain 1.500 lb Yes No 70%% 65 L
Munich Malt Grain 1.500 lb Yes No 80%% 9 L
Chocolate Malt (US) Grain 8.000 oz Yes No 60%% 350 L
Total grain: 13.250 lb
Hops
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Name Alpha Amount Use Time Form IBU
East Kent Goldings 4.8%% 1.500 oz Boil 60.000 min Pellet 21.2
Fuggles 3.6%% 0.750 oz Boil 15.000 min Pellet 3.9
Misc
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Name Type Use Amount Time
Irish Moss Fining Boil 2.000 tsp 15.000 min
Canned Pumpkin Other Boil 5.437 lb 15.000 min
Allspice, ground Spice Boil 0.500 tsp 15.000 min
Ginger, ground Spice Boil 0.500 tsp 15.000 min
Nutmeg, ground Spice Boil 0.500 tsp 15.000 min
Cinnamon, ground Spice Boil 1.000 tsp 15.000 min
Yeast
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Name Type Form Amount Stage
Safale S-05 Ale Dry 2.232 tsp Primary
Mash
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Name Type Amount Temp Target Time
1st Infusion 6.000 gal 171.065 F 155.000 F 60.000 min
2nd Infusion 2.500 gal 182.447 F 158.000 F 30.000 min
According to the nutrition label on the cans, and some math, adding this much pumpkin to the boil adds 2.85 ounces of sugar. much of which may not be fermentable, or at least might not get fermented. i don't think it will throw off calculations much, except that all the other crud in the pumpkin will throw off hydro and refracto readings.