Mash 20 pounds of grains in 153 water for 90 min. Cube pumpkin and bake for 60 min, flipping every 15 min. Toss pumpkin in brown sugar to coat and bake an additional 15 min or until caramelized. Puree roasted pumpkins Remove spent grains and sparge to reach volume of 8.5 gal and temp of 170. Add in 1 lb brown sugar and 3 pounds of pureed roasted pumpkin. Gently increase temp to avoid boil over and boil for 90 min. Add hops as scheduled. Chill and whirlpool. Add 3 lb of roasted pumpkin puree to fermenter and rack wort on top. Pitch sufficient yeast. After primary completes, rack to secondary or remove trub/ pumpkin and add spice tincture to taste. Secondary for 2 weeks. Prime and bottle, let it condition for at least 2 weeks.
Spice tincture - 3 T cinnamon, 1T nutmeg, 1 T ginger steeped in solution of 2 cup biscotti liquer and 1 cup of high proof (spiced) rum for at least 1 week.