Brewed a slight variant of this on October 13th.
• 8lb 2-row
• 3lb canned pumpkin (roasted in the oven at 350°F for 1 hour)
• 1lb 12oz Crystal 60L
• 1lb biscuit
• 8oz flaked wheat
• 1lb molasses
I use BIAB, so I mashed all of this in about 6 gallons of water at right around 158°F for 60 minutes. Pulled the bag, let it drain, poured over another 1.25 gallons of 170°F on the bag to sparge, total preboil was about 6.5 gallons. Preboil gravity was 1.051. Even though the pumpkin was sticky, no need for any rice hulls with BIAB.
Once boiling, I added my Goldings. They're really old, so I upped it to 1.75oz (calculated potential alpha loss using BeerSmith). Had a larger boilover than I expected - maybe the wheat? Maybe the pumpkin solids?
60 minute boil, added whirlfloc at 15 minutes from the end. Post boil gravity was 1.067 (more than I calculated - expecting 1.058 - maybe pumpkin converted better than I thought?).
Chilled, racked, fermentation control drops and in to my fermenting fridge at 64°F. Pitched rehydrated US04. Ended up with right about 5 gallons in the fermenter - left behind about .25 gallons of trub and pumpkin matter.
3 weeks later (November 2nd), final gravity was 1.012 for a 6.8% ABV. Tasted quite nice!
Added 1 tsp of pumpkin pie spice in to some preboiled water (probably at 200°F when I added it) and let it steep for about 10m. Racked the beer to another carboy leaving behind about .25 gallons of yeast cake/trub, added the spice tea.
Back in to the fermenter it went for a little more time while the kegerator gets finished up, then I plan on naturally carbonating in a keg and then serving at a mid December holiday party.