Anoka Pumpkin Patch Ale

(5 gallons, extract with grains)
OG = 1.058  FG = 1.020 SRM = 7 IBU = 19  ABV = 5.0%
This pumpkin ale commemorates the famous Halloween celebration that’s held every year in Anoka, Minnesota.

Ingredients

6 lbs. (2.7 kg) Briess light malt extract
2 lbs. (0.91 kg) fresh pumpkin or 2 lbs. of canned pumpkin (no preservatives)
0.5 lb. (0.23 kg) crystal malt (10° L)
0.5 lb. (0.23 kg) CaraPils malt
1 lb. (0.45 kg) light brown sugar
5 AAU Mt. Hood hops (60 min.) (1.0 oz./28 g at 5% alpha acid)
0.5 tsp. cinnamon
0.5 tsp. nutmeg
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast
0.75 cup corn sugar (for bottling)

Step by Step

If using fresh pumpkin, cut the pumpkin in half. Clean and bake for about one hour or until it gets mushy. Otherwise, empty contents of canned pumpkin into a grain bag. Steep the grains and pumpkin together in about 1.5 gallons of water at 155° F for one hour. Remove grains and pumpkin. Again, if using fresh pumpkin, place in strainer and sparge with about five quarts of water at approximately 170° F, collecting a total of about two gallons of wort. Add malt extract and brown sugar. Bring to a boil. Add Mt. Hood hop pellets and boil for one hour. Add spices in hop bag and boil just long enough to infuse the flavors into the wort, about two to three minutes. Combine wort with water to make five gallons. Pitch yeast when wort temperature is under 80° F or ideally under 75° F. Ferment in primary fermenter at 65–75° F for seven to 10 days, then rack to secondary for seven to 14 days. Prime and bottle. Bottle conditioning for at least two weeks is required but a better product may be achieved after a month of conditioning. — Midwest Homebrewing: St. Louis Park, Minnesota