Matt's Pumpkin

NAME	AMOUNT	USE	PPG
Pilsner Malt	5.5 lb47 %	Mash	37
Munich Malt II	4.0 lb34 %	Mash	37
Caramel Malt 40L	0.5 lb4 %	Mash	34
Victory® Malt	0.5 lb4 %	Mash	34
D-45 Amber Belgian Candi Syrup	1.0 lb8 %	Late Boil	32

NAME	AMOUNT	TIME	USE	FORM	AA
Hallertau Germany	1.25 oz	60 min	Boil	Pellet	4.5%
Hallertau Germany	1.25 oz	30 min	Boil	Pellet	4.5%
Cascade United States	0.45 oz	10 min	Boil	Pellet	5.8%

NAME	LAB	ATTENUATION	TEMP
London ESB Ale 1968	Wyeast	69.0%	64°F – 72°F

NAME	AMOUNT	TIME	USE
Pumpkin, Canned and Roasted	2.5 lb	60.0 min	Mash
Allspice	2.0 each	10.0 min	Boil
Whole Cloves	4.0 each	10.0 min	Boil

Matt's Original recipe at https://docs.google.com/spreadsheet/ccc?key=0AiH-q2RJtydEdEFTOTNCR3FReG9ZOGRYdjBLSy1DS1E&usp=sharing#gid=0

1.064 OG1.020 FG35 IBU5.8% ABV13 SRM0.55 IBU/OGRecipe conforms to the Spice, Herb, or Vegetable Beer style

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