The brew went pretty perfectly except for a minor hiccup with the sparge but that was easily overcome. Oh and I realized I didn't own a hose. (Needed for the Wort Chiller) Thanks to Mike for running out to pick one up.
Here is the recipe we used. Slightly modified version of Barley Legal's Yo Punk Pumpkin Spiced Ale:
Pumpkin Ale Recipe
Type: All Grain Fermentation: Ale, Batch Sparge
Batch Size: 5.00 Gal Date: 10/16/2011
Boil Size: 6.25 Gal Brewers: Tony Sprague, Mike Ermilio, Stephen Schrader
Boil Time: 60 Min Asst.
End of Boil Volume: ~5.25 Gal Equipment: Keggle and Cooler
Final Bottling Volume: 4.75 Gal Brewhouse Efficiency: ~70%
Ingredients:
Victory Malt 1lb 40.0 SRM Mash
Caramel/Crystal Malt 1lb 25.0 SRM Mash
Pale Malt (2-Row) US 1lb 2.0 SRM Mash
Canned Puree Pumpkin 16oz Oven-Roasted Mash
Light Brown Sugar 1lb 8.0 SRM Boil (60 Min)
Magnum 0.5oz 14% IBU Boil (60 min)
Czech Saaz 0.5oz 7.50% IBU Boil (15 min)
Canned Puree Pumpkin 16oz Oven-Roasted Boil (10 min)
Irish Moss ~1tsp Oven-Roasted Boil (10 min)
Pumpkin Pie Spice ~3tbsp Boil (10 min)
Pumpkin Pie Spice ~3tbsp Secondary
WLP001 California Ale Yeast
Beer Profile:
Est Original Gravity: 1.070
Est Final Gravity: 1.016
Est Alcohol by Vol: 7.50%
Bitterness: 14.3 IBUs
And a few pics:
A pic of our converted keg boil system.
Me adding the oven-roasted pumpkin to the boil. This brew smelled AMAZING!
A pic of the boil. You can't really see past the steam but the wort is the exact color of a pumpkin pie.
All in all it was a really good time. All grain is a bit more labor and time intensive but fun none the less. I'll definitely be brewing all grain again soon. Oh! and I got to play with a refractometer. Very Cool!