The brew got delayed because LHBS forgot to mill grains and send the yeast with my order. I had to send everything back to Santiago for them to sort it out and send it back. Anyway, finally brewed this on Sunday (June-1) and the brew day went well.
I mashed 1 kg marris otter, 300g biscuit and 300g crystal 60 with 1.8 kg roasted fresh "pumpkin" with 450g of oats in 12 L of water for 80 minutes at 67 deg C. Only when I topped up to 19 liters for the boil, only did I realize that my pot is only 20 L and not 27 like the sales person and the label said.
That didn't leave much room for boil overs, but I was able to control it and keep it from boiling over. Added the rest as per the recipe, using cloveless chai spice rather than the pumpkin pie spice, adding the 3kg of light LME in the last 10 minutes. I cooled the wort, topped it up to 22 liters and pitched the two packets of hydrated S-04.
Unfortunately I broke my hydrometer the night before while bottling a different batch so I haven't been able to take a reading. I did store 250ml of wort (taken before pitching the yeast) in the fridge to test it when my new hydrometer arrives tomorrow.
Yesterday morning the brewroom smelled fantastic and the yeasties were churning away. Unfortunately when I got home from work, the room smelled like a distillery. The airlock was busily bubbling away and the T was off the scale (over 30deg C) and the bucket felt very warm (I'm guessing about 33-34 (about 90F). I cooled it in a trash can of water and left it in there with an aquarium heater set at 21deg C. This morning it was still at 21 and bubbling away.
Updates to come...
pre boil pic and pic right before spice and final hop addition (5 min left on boil):