To make a beer with the full spectrum of pumpkin pie flavors: pumpkin spices, roasted pumpkin flavors, bready/toasty/nutty crust flavors, and a little bit of burnt sugar flavors, and complimentary molasses and raiseny flavors.
Whipped cream flavor not present, but may be added at serving time with some of that whipped cream vodka.
10lbs Belgian pilsner malt
1lb Victory malt
.5lb Biscuit malt
.25lb Crystal 60
.25lb Crystal 80
.25lb Crystal 120
.25lb Special B
1/2 of a Sugar pumpkin roasted 1 hour at 400 degrees, cut into cubes
Single infusion mash at around 151 degrees (want a medium body, so a low-mid mash plus the 1lb of crystal should = medium body?)
.75oz Goldings (90 min)
4oz Molasses sourghum unsulphered (5 min)
1tsp Pumpkin pie spices (50% Cinnamon, 25% Ginger, 25% nutmeg) (2 min)
Wyeast Belgian Abbey II
Fermented 70-75 degrees to increase dried fruit ester.
Pitched with a starter.
Moved to secondary at end of primary ferment. Conditioned for 2 weeks, or until FG is reached (whichever is longer).
Aged in bottles. (I'd love to keg it, but I worry about needing to age for several months if the spices are overpowering).