Recipe

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 Pumpkin Ale 1997 label

Pumpkin Ale
1997

recipes for '95 and '96 are unavailable

 

Ingredients:
            
Fermentable 1:
 3 kilograms Munton light malt extract (syrup)
Fermentable 2:
 1 pound Munton light unhopped spray-dried malt extract
Fermentable 3:
 2 pounds crushed english 2-row pale ale malt - 2.25L (Munton & Fison)
Fermentable 4:
 1 can pureed pumpkin
Flavoring 1:
 4 tsp whole allspice
Flavoring 2:
 5 tsp ground cinnamon
Flavoring 3:
 2 1/2 tsp ground ginger
Flavoring 4:
 1/2 tsp whole cloves
Other 1:
 1/2 tsp irish moss
Hops 1:
 2 oz Northern Brewer
Alpha:
 7.2%
Time:
 30 minutes
Yeast:
 1 pkt Edme dried yeast
Process:
 In 1 1/2 gallons of water, mash crushed malt and pumpkin to convert pumpkin starches: 30 mins @ 122 degrees F, 10 mins @ 150 degrees F, 15 mins @ 158 degrees F. Sparge mash with 1/2 gallon hot water. Add extract and enough water to make 4 gallons. Bring wort to boil. At 30 minutes, add hops. At 45 minutes, add irish moss. Crush whole spices. At 60 minutes, remove wort from heat and add spices. Add water to make 5 gallons. Cool and pitch yeast.