OK, so my constant companion, against my will
, finally talked me into a pumpkin beer we want ready in time for Thanksgiving. So ... after watching my Pats beat the Bears tomorrow, the brew kettle will get going at 4.
She wants to use our American stout recipe as our base, which I feel will work fine. But here's where I'm looking for advice:
-- We're using sugar pumpkins. Do I use them in the mash, in the boil, or both? If in the mash, what's the best way to avoid a stuck sparge?
-- Spices. This is the part that concerns me most. I know that spice doesn't really dissipate in the boil, so how much is enough? How much is too much? We plan to use: cinnamon, nutmeg, ginger and clove. And maybe some vanilla bean later in the fermenter. When would you add the spices? 15 min before knockout? At knockout?
Here's what our grist looks like (5 gal batch): 80% American 2-row, 5% roasted barley, 5% Crystal 60L, 5% Chocolate malt, 5% flaked oats. Going for a 1.050 OG. Using WLP001 with a 1.5L starter. Hops: Willamette and Fuggle. Last time we brewed this as a straight out stout with some added coffee, and ended up with a 1.012 FG and a 4.99 ABV, which is what we were shooting for.
Your help would be greatly appreciated!