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A couple of fellas have asked me to post the recipe for the pumpkin ale on tap at Hoptoberfest, here she is....

10 Gallon Batch
OG: 14P
FG:3P
IBU: 44.6
SRM: 15.6
ABV: 6.1%
Amt Name Type # %/IBU
18 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 83.7 %
1 lbs 8.0 oz Caramel/Crystal Malt - 85L (85.0 SRM) Grain 2 7.0 %
1 lbs Extra Special Roast (130.0 SRM) Grain 3 4.7 %
1 litre Maple Syrup (35.0 SRM) (Boil 15min) Sugar 4 4.7 %
160.00 oz Pumpkin, Canned (Boil 60.0 mins) Flavor 5 -
2.00 oz Magnum [12.02 %] - Boil 60.0 min Hop 6 40.6 IBUs
1.00 oz Fuggles [4.80 %] - Boil 15.0 min Hop 7 4.0 IBUs
2.00 Items Irish Moss (Boil 10.0 mins) Fining 8 -
1.00 oz Fuggles [4.80 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.00 oz Glacier [5.60 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml]
-
162oz canned pumpkin = 6 cans of 796ml
Spice = 5ea 4” Cinnamon sticks, 2 whole nutmeg, grated, 7 whole allspice - 15 min boil
Mash at 152

I empty the canned pumpkin into a roasting pan and bake at 350 for about 90min before I add it to the kettle

Thanks looks like a great recipe.