Pumpkin Ale / Partial / 5 Gallon Batch
O.G. 1.061 – 1.063 - Hop IBU's 18 - 22
Spiced Pumpkin Ale 
1/2 Lb. Crushed Honey Malt
1/4 Lb. Crushed Victory Malt
1- oz. East Kent Golding (bittering hops)
1- oz. Fuggles Hops (flavor hops)
1 ea. White Lab East Coast Yeast or 2 ea. / Packs Nottingham Yeast 8 Lb. Cooking Pumpkin, 4 ea. Cinnamon Sticks, 4 Tablespoons Pumpkin Spice (2 used on pumpkin Meat)1- cup Dry Malt Blend (For Priming)
Pre-clean pumpkin and cut in half. Cut halves again into fourths. Skin meat from rind and cut into one inch pieces leaving the meat sitting on the rind. Place on a baking sheet and sprinkle with 2 tablespoons of the pumpkin pie spice. Bake for 60-75 minutes or until completely cooked. Mash grains in 1 gallon water @ 150 degrees for 30 minutes, sparge with 1 gallon water @ 170 degrees. Add water to pot for 2 gallons volume. Add malt extract. and bring to a boil. Add the pumpkin meat and bittering hops, boil for 55 minutes. Add flavor hops, honey, Cinnamon sticks with remaining spice, boil for 5 minutes. Cool and Strain well before adding into the fermenter. Bottle with Dry Malt Blend, age for 8-12 weeks. Set some aside, it just keeps getting better.The WeekEnd Brewer Home Beer Supply- 4205 West Hundred Road- Chester, Va. 23831-(804) 796-9760