Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.050 SG
Estimated Color: 6.9 SRM
Estimated IBU: 14.7 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
6.00 lb Pumpkin (3.0 SRM) Adjunct 38.71 %
1.00 lb Rice Hulls (0.0 SRM) Adjunct 6.45 %
3.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 19.35 %
3.00 lb Wheat Malt, Ger (2.0 SRM) Grain 19.35 %
1.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 6.45 %
1.00 lb Vienna Malt (3.5 SRM) Grain 6.45 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 3.23 %
1.00 oz Hallertauer Mittelfrueh [4.00 %] (60 min)Hops 14.7 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1.00 items Nutmeg (Boil 10.0 min) Misc
2.00 items Cinnamon Stick (Boil 10.0 min) Misc
4.00 items Cloves (Boil 10.0 min) Misc
5.00 gal Hartford Water
1 Pkgs American Wheat Ale (Wyeast Labs #1010) Yeast-Ale

1.00 items Nutmeg, crushed (secondary 5 days) Misc
2.00 items Cinnamon Stick (secondary 5 days) Misc

Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 15.50 lb
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Single Infusion, Full Body
Step Time Name Description Step Temp
45 min Mash In Add 19.38 qt of water at 170.5 F 158.0 F
10 min Mash Out Add 7.75 qt of water at 196.6 F 168.0 F

Notes:
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Preparing the pumpkin. 

Preheat Oven to 350* F.  Cut a hole in the top and remove the seeds.  Cut the pumpkin in half and place it flesh side down on a baking sheet.  Bake for 30-40 minutes or until flesh is soft.  Scoop out the flesh leaving behind the rind.  You may choose to do a cereal mash before adding the pumpkin to the mash.

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