I'm doing two this year, both based off the following recipe:
OG: 1.085
FG: 1.020
IBU: 30 (Tinseth)
ABV: 8.5%
Preboil OG: 1.063
Efficiency: 85%
Grist:
11# Maris Otter
3# Weyermann Munich 1
12oz Crystal 60
5oz Roasted Barley
2.5oz Black Patent
Sugars:
1lb Dark Brown Sugar
Hops:
30 IBU of Williamette
Pumpkin:
2lbs whole roasted pumpkin (boil)
2.25lbs whole roasted pumpkin (secondary)
Spices/Flavorings:
Pumpkin Pie Spice blend (1:1:1:.75 mix of cinnamon, nutmeg, ginger, and allspice) Flameout 1-2tsp
1 Vodka Soaked Vanilla Bean, split and scraped (secondary)
Yeast:
Wyeast 1728 Scottish Ale
Method:
Mash at 156-158 for one hour. Full body single infusion. Mashout to 170 and hold for 10min. Collect one gallon of first runnings and boil separately with the brown sugar until the bubbles start stacking on each other. Return to main boil kettle, where you have collected enough runnings appropriate for your system and a preboil OG of 1.063-ish.
Hop addition is a single bittering at 60min.
Add boil pumpkin at 60min as well. Add a Whirlfloc tablet at 15min. Pie spice blend is at flameout. Whirlpool and chill to 58F. Oxygenate as well.
Pitch an appropriate amount of yeast - Yeast Calc says 319 billion.
Ferment cool at 60F for 6 days, then on days 7-10, raise the temp 2.5F per day to top out at 70. Finish out at 70 for four more days for a total primary time of 2 weeks.
Sanitize your secondary fermenter and add the pumpkin and vanilla vodka. Rack to the fermenter and let it all hang out for another 2-4 weeks. There will be a short burst of additional fermentation as the yeast eat any available sugars in the pumpkin.
Carbonate to 2.0-2.2 volumes and enjoy!
Additional wood-aged option: add a rum-soaked medium oak spiral after any secondary fermentation has ceased.
Cheers!