partial mash pumpkin ale

Here is a recipe I want to try Can any one go over it and see if the instructions sound good if not make corrections for me.

Im kinda confused with the part about boiling the pumpkin after i boil it do I discard it, then mash my grains? And the amount of water in the recipe is just 2 gal here and some gal there shouldnt it be based on the weight of grain?


Briess Pilsen Extra Light Liquid Extract 3 lbs
Briess 6-Row Malt 2 lbs
Briess 2-Row Brewer's Malt 1 lbs
Briess Golden Light Dry Extract 1 lbs
Crisp Maris Otter 12 oz
Briess Bavarian Wheat Dry Extract 8 oz
Briess 2 Row Caramel 80 8 oz
Caramel Munich 6 oz
Biscuit 4 oz
Briess Victory 4 oz
Mt. Hood Pellets .75 oz @ 60 mins
Hallertau Pellets, German .5 oz @ 30 mins

Recipe Notes

Extras

*2 29 oz cans or ~3-4 lbs fresh pumpkin (probably 2 pie pumpkins).

*1.5 tsp pumpkin pie spice (5 mins) [consider mixing your own instead of using pre-mixed]

*.5 lb brown sugar (this will add some flavor and kick up the ABV a bit

*.5 tsp cinnamon, .25 tsp nutmeg, .25 allspice (make an 8 oz. spice tea and add to secondary. Do this to taste.).

Caramelize pumpkin in the oven (350 for an hour/15 minutes broiled).

Boil pumpkin for 30 minutes in 2gal water for 30 minutes.

Add cold water increase volume to 2gal - mash grains at 155 for 45 minutes.

Sparge grains with 1gal hot water. (I'm figuring roughly a gallon of lost water to absorption)

Add water to bring to 3 gallons after mash and sparge (if needed).

Bring to boil. Add light DME and first hop addition (.75 oz Mt. Hood)

At 30 mins add second hop addition. (.5 oz Hallertau)

At 15 add a pinch of Irish Moss

At 10 mins add the LME, wheat DME, brown sugar, and spice mixture

Chill, add top off water to fermenter, pitch yeast, aerate, etc.

I just read in another post about Rice Hulls? Do I need them too?