Pumpkin Ale

I began making a pumpkin ale featured on this website.

Ingredients

1 lb Vienna Malt, 4L
1/2 lb Crystal Malt, 40L
1/2 lb Malted Wheat
6 lb light malt extract

1 oz Mt. Hood hops (60 min)
1/2 oz Hallertaver Hops (15 min)

Wyeast American Ale

(At end of boil)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp all spice
1/4 tsp mace
1/4 tsp ginger
1/2 tsp vanilla extract

1/2 cup corn sugar (bottling)

I bought a pumpkin below, not sure the weight. Probably 11-13 lbs and cut it up into small square-like pieces. I soaked and left a bit of the pumpkin seeds and slimy stuff in there as well. I steeped the pumpkin and grains at roughly 155 degrees F for approximately 30 minutes.

Afterward I removed the grains, strained the pumpkin (well most of it) and added the malt, 1 cup of brown sugar and 1/2 cup of table molasses. Afterward I brought the wort to a boil (212 degrees F) and added 1oz Mt. Hood Hops. At 15 min left of the boil I added the finishing hops, 1/2oz Hallertauer.

I cooled the wort by using ice packs and water in the sink. During which I added my spices.

Below are some photos