Gourd-geous Ale - Pumpkin Nut Brown

DESIGN POINTS :

• Using Maris Otter instead of 2-row cause I love it in anything brown/stout-ish.
  
• G&T didn't have Crystal 120 so I subbed Special B (98-120L), and opted for Pale Chocolate (200-250L) for the Choc Malt.
  
• Not doing live pH test & adjustment, just going to go with the BrewersFriend calc and target 1 point lower than projected since I always seem to come out higher.
  
• Not adjusting water profile for Pumpkin as it is claimed to be pH neutral. Am mashing in 8F higher instead of normal 6F, to account for the additional cool/roomtemp pumpkin from fridge.
  
• Targeting a bit more total water volume in case the pumpkin retains some water after mash-out.
  
  KEY STEPS:
  1) At mash-in temp, take about 1/2 gallon of the hot mash water. before adding grain, add it to the pumpkin and stir to break up big clumps, yielding a slurry.
  2) Mash-in grains & stir, then add warm pumpkin slurry to the mash.
  3) Test pH after 10min for notes/next brew addition adjustments.
  4) Add Fermcap prior to boil.
  5) Reyhdrate yeast (see below).
  6) Add Whirlfloc near boil end for clarity.
  7) Ferment at 68F for 3 to 4 weeks.
  8) Add PMB when kegging.
  
  **
  PREP PUMPKIN
  Use pie pumpkin and/or butternut squash (if brown ale) about 10 pounds in total weight (to yield 3-5 lb net per 5-gallon batch).
  Halve the pumpkin, remove pulp and seeds, and cut the halves into pieces about 6 inches long. Arrange the pieces on a foil-lined cookie sheet, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F until soft (approx 1.5-2.5hrs). During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove from oven and let cool. Peel off the skin, dice into large cubes (being sure to save the juice for its color and flavor), mash to a pulp, and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature.
  
  **
  YEAST REHYDRATION INFO
  
  Source: https://fermentis.com/en/product/safale-us‑05/ .
  
  1) Sprinkle the yeast in minimum 10 times its weight (~1/2 cup) of sterile water (not RO or distilled) or boiled & hopped wort at 25 to 29°C (77°F to 84°F).
  2) Leave to rest 15-30 minutes.
  3) Gently stir and pitch the resultant cream into the fermentation vessel.