First time brewing this recipe and the idea of using real pumpkin seemed interesting.
Here's the recipe and actual brewing numbers:
5# Briess Pilsen
1# Briess Aromatic Malt
1# Briess Vienna Malt
3# Cooked Pumpkin - steamed
1# Rice Hulls
Spices (boiled for 10min):
1 TBS - Pumpkin Pie allspice
5 Whole Cloves
1.5# pilsen DME
1 tsp irish moss boiled for 20min
Wyeast 1028 London Ale
0.5oz Goldings - East Kent -England for 60min
0.5oz Goldings - East Kent -England for 30min
1oz Crystal -USA for 5min
The DME extract had to be added to bring the OG closer to planned because the pumpkin did not add any sugars to the wort. The pumpkin was steam cooked, smashed and added to the mashing, which took 60min at 153F.
Here's the final beer after 1 week bottle conditioned. Looks and taste very light. Cinnamon flavor is predominant, but not overpowering.
And here's the fermentation profile. This yeast did its job in only 3 days!