Just had a pumpkin saison at my local brewpub and made me want to attempt a pumpkin ale. This will only be my second all grain batch, and also my first time kegging instead of bottling. I know there are tons of posts out there on this subject, but wanted to get peoples thoughts, tips etc. in one spot where I would remember to check.
After some of the research I have done, I think I am going to use real pumpkins, bake them and then throw them in the mash (cooler mash tun with a braided SS hose). However, I have no idea where to start for the grains and how much spice to use. The pumpkin saison I had was not overly spiced, which I liked and I am pretty sure they used a belgian yeast. What are some of your favorite (5 gallon) recipes that may be fairly easy for only a second all grain batch. Do I have to transfer to secondary or can I just do a primary and then keg it. What sort of CO2 levels are suggested for this style. I am looking for a fairly quick turnaround time, if that is even possible with this type of recipe.