Thoughts on a Pumpkin Ale I brewed last night

New to home brewing here and eager to step away from the kits and get a little more creative, so I modified a Pumpkin Ale recipe I found on the internet.

Night before brew day I baked between 8 and 10 lbs butternut squash, removed and stored flesh.

Brew day, brought 3 gallons of water to 160~ F added butternut squash and let sit at 160~ F for 30 mins

Strained out squash so that I was left with butternut squash water and steeped 1 pound of Vienna malt, .5 pound of crystal malt, and .5 pound of malted wheat in the squash water at 160~ F for 30 mins.

Added 3.3 lbs of Briess Golden LME and brought to a boil and added 1 oz Mt Hood hops, let boil for 15 mins and added 3.3 lbs more of Briess Golden LME and 1 cup of brown sugar let boil for 30 additional mins (total boil 45 mins)

Added 1 oz cascade hops, .5 tsp vanilla, and about 1 tsp (total combined) of hand ground spices (Allspice, nutmeg, ginger, cinnamon) let boil for 15 mins.

Cooled/Topped off wart to 72~ F @ 5 gallons, strained and aerated tossed in primary, and pitched Wyeast 1272.

OG - 1.052

Woke up to her bubbling at 70~ F

Thoughts?

 

I bet it will be good!