Beer Style: Fruit Beer (20A)
Recipe Type: all-grain
Yield: 5 US gallons
The majority of the taste/aroma came from the ginger. The spices really came through. The hops and malt were balanced and neither dominated. The pumpkin showed up in the color, a nice orangish/ brown. I didn't get much taste though. It was my wife's favorite beer, it was also the hit of the Christmas party. Good Luck I hope this helps.
Steam Pumpkin for 10 to 15 minutes or until tender, add to mash in progress.
Single Step Mash at @ 152F until conversion is reached. Mash for 1.5 hours.
I used fresh pumpkin, but canned pumpkin should work. Cut into 1/2 inch to 1 inch cubes. If its soft you can probably omit the steaming part. For the Dry spice additions, I boiled a cup of water, then added the spices (inside a hop bag). I let it steep for a couple minutes, then transferred the whole shebang to the fermenter. I racked it again a couple of days later.