Pumpkin Ale second step

Pat and I started Pumpkin Ale
http://www.thebrewsite.com/2004/10/11/pumpkin_ale_recipe.php

• 6-10 pounds of pumpkin
• 1 pound of Vienna malt, 4L
• ½ pound crystal malt, 40L
• ½ pound malted wheat
• 6 pounds light or amber malt extract
• 1 cup brown suger (optional)
• ½ cup molasses (optional)
• 1 ounce Mt. Hood hops (boiling)
• ½ ounce Hallertauer hops (finishing)
• ½ teaspoon vanilla
• ½ to 1 teaspon pumpkin pie spices (see below)
• Wyeast 1056, American Ale

We made minor changes to the recipie due to availability of ingredients
- It called for 1lbs Vienna Malt 4L, we used 3.6L
- It called for .5lbs crystal Malt 40L, we used 1lbs 20L
- We didn't have a scale to weigh Wheat malt extract
- 3lbs bag was approx 9 cups, so we used 1.5 cups
- also, it was a 55% wheat and 45% barley mix of malt extract
- The MT.Hoods and Hallertauer hops were not available, but research showed that Mt. Hood is usually 4-5% acid, and the Hallertauer is stronger (5-6%)
- Used US Goldings (4.5%) for the Mt. Hood, and Sterling (6%) for the finishing hops

Pat bought a 30L Turkey Friar that worked purrrfectly for boiling the wort

Put pumpkin and grains into pot and heated.

After bringing to the initial boil, we poured the whole thing (slowly) through a wire mesh strainer to pull out the pumpkin matter, and then the grains. I pressed the pumpkin in the strainer to extract moisture. A little bit of pulp went through.

We returned to a boil and added dry and syrup malt extract, brown sugar, molasses, and US goldings Hops. boiled for 45 minutes and then added Sterling for 15 more minutes.

After the complete boil, we added vanilla and pumkin pie spice. We then cooled the wort by running cold water though a copper coil submerged in the wort (good idea Pat)

Poured wort into fermenting bucket and pitched yeast.