Brewing Method: Extract
Yeast: Dried (Edme or Muntons)
Yeast Starter: 1/2 cup dry malt boiled in 1 pint water
Batch Size: 5 gallons
Original Gravity: ?
Final Gravity: ?
Alcohol Content: ~4.5 %
Total Grains:
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 1 Hr
Primary Fermentation: ~3 days, 65-70 degrees
Secondary Fermentation: 7-9 days, 65-70 degrees
Additional Fermentation:

Grain Bill:

3 lbs dry light malt extract
3 lbs dry amber malt extract
+ ~ 2 cups dry light or amber malt extract for starter and priming

Hop Bill:

2 oz Hallertauer (boil)

Other:
2-3 lbs fresh pumpkin, peeled and cut into ~1" cubes
1 oz fresh grated ginger root
1 tbsp nutmeg
1/2 tbsp cinnamon
*1/2 oz coriander

Mash Schedule:

Brewers Notes:

Start boil w/ 2 1/2 gallons water (I use bottled spring water w/ 2 tsp gypsum added). Add dry malt extracts and hops; I prefer to bag the hops for this and avoid sparging. Boil 50-55 minutes, then add pumpkin, ginger, and spices. Note - I've just tried the coriander for the first time this year, so I'll have to get back to you in a month as to whether that was a good idea ;) Omitting the coriander will result in an excellent beer, though. Continue boiling until an hour total is reached - the pumpkin should be a darker orange, indicating it's been boiled long enough to be sterilized.

Chill wort and dump into 2 1/2 gallons water in plastic fermenter. Allow primary to run 3-4 days (once initial burst is over), then rack to carboy. Continue secondary until fermentation settles.

Bottling: Rack finished beer to plastic bucket containing 1 1/4 cups dry malt boiled in 1 pint water for five minutes. Bottle, let finish a minimum of two weeks (last year's batch finished about this long, and got raves).