Ingredients:
1 can (3.3 lbs.) Light Malt Extract
1 can (3.3 lbs.) Amber Malt Extract
1 pounds British crystal malt
2 pounds sliced up pumpkin (cooking pumpkin prefered over a jack-o-lantern)
1 teaspoon Nutmeg
1 teaspoon Allspice
1 teaspoon Cinnamon
1 ounce fresh grated Ginger root
1 ounces Fuggles hops for 60 minutes
1/2 ounce Cascade hops for last 30 minutes
1/2 ounce Cascade hops for last 10 minutes
Wyeast #1056 (American Ale), or your prefered yeast.
Procedure:
Crush the crystal malt. Add it to 1 1/2 gallons cold water. Bring to a boil, remove the crystal malt. (I use a grain bag to make this easier). Add the malt extract and return to a boil. Add the Fuggles hops, begin timing. At the 30 minute mark, add 1/2 oz. of Cascade. With 10 minutes to go, add all the spices (including Ginger root), and the rest of the hops.
Meanwhile, slice the pupkin into chucks or thin wedges, put on a cookie sheet, and bake at 350 degrees (F) until soft, about 30 minutes. Toss the pumpkin into the fermenter with 3 gallons cold water, then sparge the boiled wort into the fermenter. Add yeast, let it ferment. You will probably want to rack this once (to leave the pumpkin junk behind) after 5 or 6 days. Bottle as usual.
The hops listed are just a suggestion--I've used a vairety of different ones. Experiment, or use up whatever is in the fridge! Last time I made this I didn't sparge (just dumped hops and all into the fermenter), and got a wonderfully hoppy pumpkin ale--kind of a Pumpkin Pale Ale, I guess!
For some general information about the whole brewing process, visit the Old Dutchman Brewing page.