This is the first 6 gallon batch I have done in a long time, but I didn't know how much pumpkin I could stand! I generally don't do fruit beers or use any additives or adjuncts, but I do love pumpkin now and then. It was a fairly quick mash compared to my decoctions of late and a quick batch sparge but I still managed 75% efficiency.
Pumpkin Ale with fresh pumpkin and toasted pumpkin seeds
6.25 gallon primary
5.75 gallon secondary
13 lb Pale malt 2-row
1 lb Crystal 40
1 lb crystal 80
1.5 oz general bittering hops 5-10% AA ( I used home-grown, Cascade should work fine) for 60 min
90 minute mash at 155-160
60 minute sparge at 170 in 3 batches, 20 minutes each
2 lbs fresh pumpkin chunks, baked in oven at 350 for 1 hour and added to boil
1/2 cup roasted pumpkin seeds, added to boil
60 minute boil
Add pumpkin from boil into fermenter
1.5 tsp. pumpkin pie spice added at bottling
Wyeast London Ale 1028
Notes: Could have used a bit more spice. I would bump it up to 3 tsp. Add a little extra sugar for bottling as this yeast needs a little help.
Update 1/28: After letting it age in my basement for 4 months. the flavor has definitely improved as well as the carbonation. It is definitely on the light side, but I like it that way. Very clear and good balance between malt and spices.