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1
Spread the pumpkin into a shallow pan and bake at 350u00b0F for 60 minutes.
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2
Tie the crystal 20L and chocolate malt in a small mesh hop bag. Place the bag in 5.5 gallons of water in a 7.5 gallon pot and immerse the grain.
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3
Begin to heat, making sure mesh bag isn't sitting directly on the bottom of the pot. Remove the grain bag when the temperature reaches 170u00b0F.
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4
Bring wort to a vigorous boil. As water is heating, slowly add 4.8 pounds of light dry malt extract and the baked pumpkin, stirring constantly until completely dissolved. When the boil begins, add 1/2 ounce Northern Brewer hops in a mesh bag.
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5
After a total of 55 minutes has passed, add the maple syrup and the pumpkin pie spice.
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6
After total of 60 minutes of boil, remove from heat.
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7
After wort cools below 180u00b0F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
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8
Cool wort by placing pot in ice bath or by using a wort chiller until it is at 65u00b0F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).
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9
Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.057. Cover fermentor with a sanitized stopper and airlock.
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10
Agitate vigorously for at least 5 minutes or aerate using pure oxygen for 1 minute. Add 1 package of Safale US-05
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11
Ferment for at least 14 days at 64-68u00b0F
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12
Bottle after conditioning is complete,
