Recipe #5 - Pumpkin Porter with Brown Sugar and Molasses

1 can Amber Liquid Extract (12.5 SRM)
2 pkgs American Ale (Wyeast Labs #1056)
1/4 lb Black (Patent) Malt (500.0 SRM)
1 lb Caramel/Crystal Malt - 60L (60.0 SRM)
1/2 lb Chocolate Malt (350.0 SRM)
2 lbs Light Dry Extract (8.0 SRM)
1/2 lb Molasses (80.0 SRM)
1 can Pale Liquid Extract (8.0 SRM)
1.5 quarts Cold Coffee
8 lbs pumpkin
3 oz Northern Brewer (4.30 %) (or the equivalent, in fresh hops) (60 minutes(
1 oz Cascade (5.50 %) (or the equivalent, in fresh hops) (0 minutes)
1/4 tsp Irish Moss
1/2 lb Light Sugar, Dark (8.0 SRM)

Roasted 8 lbs of pumpkin for 2 hours at 350 degrees. Roasted with pumpkin pie spice and a spray of olive oil over the pumpkin.

Brought 6 gallons of water to 155 degrees. Specialty malts steeped for 60 minutes.

Wort brought to a boil. Fresh Northern Brewer hops added, in a mesh bag, at 60 minutes.

Extracts added over the course of the boil. I believe the first went in around 30 minutes (Can of light extract). The DME went in around 20 minutes. The can of Amber went in around 15 minutes. The molasses and brown sugar went in around 10 minutes.

Irish Moss in at 5 minutes.

Fresh Cascade hops, in a mesh bag, added at 0 minutes, and steeped for approx 10 minutes.

Wort chilled to < 80 degrees. Coffee added directly to sanitized carboy, before wort added. Specific Gravity was 1.073. Wort aerated, and 2 packages of yeast pitched at approx 75 degrees. Capped with airlock.