Horsemans head pumpkin ale Brew Session

2.5 Gal batch ************************ Brew Day: ******** Note: Used Crystal 77 instead of Cyrstal 70. Strike temp: 162 F Mash temp: 152 F Mash time: 60 min Hit mash with heat every 15 min for 30 seconds. Mash volume: 40 cups water Sparge volume: 28.8 cups water 710g roasted pumpkin (2lb prior to roasting) 11.3g Brewer's Gold (add @ start of boil) 11.3g E.K. Golding (add @ 15 min remaining) big pinch of Irish moss (add @ 10 min remaining) 11.3g Brewer's Gold (add @ flameout) 2tsp Spice mix @ flameout 0.8tsp Vanilla extract @ flameout Steep for 10 min after flameout before cooling quickly O.G. = 1.044 pH = ? (forgot to measure) 1.2 tsp Safale-05 dry yeast in each 1 gal fermenter Note: Too much water. Reduce sparge by 6 cups. Spice mix is spot on, but pumpkin flavor was not very strong. For next batch, use at least 2lb raw pumpkin per gallon. Roast pumpkin the previous night and then store in the fridge (bring to room temp during mashing). Note: If pumpkin is added to the mash, it may be possible to use it in a pie afterward; however, when added to the boil, the pumpkin gets covered in hops and is extremely bitter.