Recipe

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 pumpkin 2000 label

Pumpkin Ale 2000
 
Starting Gravity:
1.080
    Final Gravity: 1.020
Ingredients:
            
Fermentable 1:
 6.6 lbs Munton's Light Malt Extract Syrup
Fermentable 2:
 2.5 lbs Pale 6-row, crushed
Fermentable 3:
 7 lbs fresh pumpkin
Fermentable 4:
 1 lb Crystal 40L
Fermentable 5:
 1 lb Crushed wheat malt
Fermentable 6:
 1 lb Orange blossom honey
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
Other 2:
 3/4 C corn sugar for priming
Yeast:
 2 pkt Edme Active Dried Yeast (11.5g) note: this yeast was over two years old- hence the doubled dose
Process:
  • Cut pumpkin into pieces approximately 1 1/2 inches square and trim off rind.
  • Roast pumpkin pieces under broiler until toasted
  • Place pumpkin pieces in 3 gallons water at 140(F) - return to 140(F)
  • Add crushed grains - return heat to 135(F) - hold at this temp (at this point, I was interrupted. wort, grains and pumpkin cooled for 4 hours). Original intent was to hold at 135(F) for 1 hour.
  • Grains removed and rinsed with boiling water
  • Remove water from heat and add malt & honey
  • 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
Notes:

As it turned out, my concern over the age of the yeast was unfounded.  Fermentation started quickly and vigorously.