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If you want to incorporate actual vegetables in this recipe, you’ll need to purchase an additional 2 or 3 pounds of Rahr 6-row (#G002) and provide your own 8 to 10 pound pumpkin (winter squash like butternut or acorn will work if pumpkin is out of season). Cut up the gourd, discard the innards, and roast or microwave the pieces until soft and cooked through, then peel. Mash the peeled, cooked pumpkin flesh with upto 3 gallons of hot water, the 6-row and the included grains at 152°F for 1 hour. Then strain the liquid off and add it to the water in the boil kettle, topping up to achieve 3 gallons. O.G: 1.054 READY: 6 WEEKS 1–2 weeks primary, 2 weeks secondary, 1–2 weeks bottle conditioning SPECIALTY GRAIN 0.5 lb Briess Caramel 40 FERMENTABLES 3.15 lbs Amber malt syrup (60 min) 1.0 lb Pilsen dried malt extract (60 min) 3.15 lbs Amber malt syrup late addition (15 min) HOPS & FLAVORINGS 1 oz Cluster (60 min) 1 tsp Pumpkin Pie Spice (0 min) YEAST Dry Yeast (default): Safale US-05 Ale Yeast. Optimum temp: 59°-75°F Liquid yeast option: Wyeast 1056 American Ale. Apparent attenuation: 73–77%. Flocculation: low–medium. Optimum temp: 60°-72°F. PRIMING SUGAR 5 oz Priming Sugar (save for Bottling Day) Collect and heat 2.5 gallons of water. Bring to a boil and add 3.15 lbs Amber malt syrup and 1 lb Pilsen DME. Remove the kettle from the burner and stir in the Amber malt syrup and Pilsen DME. Return wort to boil. - Add 1 oz Cluster hops, and boil for 60 minutes. - Add 3.15 lbs Amber malt syrup 15 min before the end of the boil. - Add 1 tsp of Pumpkin Pie Spice at the end of the boil. Cool the wort. When the 60-minute boil is finished, cool the wort to approximately 100° F as rapidly as possible. Use a wort chiller, or put the kettle in an ice bath in your sink Aerate the wort. Seal the fermenter and rock back and forth to splash for a few minutes, or use an aeration system and diffusion stone. Add yeast once the temperature of the wort is 78°F or lower (not warm to the touch). Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter. Seal the fermenter. Add approximately 1 tablespoon of water to the sanitized fermentation lock. Insert the lock into rubber stopper or lid, and seal the fermenter. Move the fermenter to a warm, dark, quiet spot until fermentation begins. BEYOND BREWING DAY, WEEKS 1–2 Transfer beer to secondary fermenter After 2 weeks. Sanitize siphoning equipment and an airlock and carboy bung or stopper. Siphon the beer from the primary fermenter into the secondary. Secondary fermentation. Allow the beer to condi tion in the secondary fermenter for 2 weeks before proceeding with the next step. Timing now is somewhat flexible. BOTTLING DAY—ABOUT 1 MONTH AFTER BREWING DAY 2/3 cup priming sugar in 16 oz water. Bring the solution to a boil and pour into the bottling bucket. Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix—don’t splash. 1–2 WEEKS AFTER BOTTLING DAY Condition bottles at room temperature for 1–2 weeks. After this point, the bottles can be stored cool or cold.