P3: (pumpkin pie perfection)

-Take 2 15oz cans of pumpkin and mash in with 2 lbs Rahr 6-row malt and 3 gallons of water at 152 degrees for 1 hour.
-Strain the liquid and add to boil to achieve 3 gallons for boil.
-Steep Caramel 40 in grain bag in 2.5 gallons of water for 20 minutes until water reaches 170 degrees. discard grain bag

• Bring to boil and remove from burner, stir in 3.15 lbs amber malt syrup and 1 lb Pilsen DME.
  -Bring to boil add 1oz cluster hops and light brown sugar(60)
  -Add 3.15 lbs amber malt (15 min)
  -Add 1 tsp pumpkin pie spice and 3 cinnamon sticks (0 min).
  -Cool the wort to 100 degrees
  -Fill primary with 2 gallons of cold water and add wort. Aerate and pitch yeast at 78 degrees.
  -Transfer to secondary add 1tsp pumpkin pie spice.
  -After 2 weeks add 1 tsp graham cracker extract before kegging or bottling.