Winter Warmer Pumpkin Ale

Pumpkin 5 lb (shallow baking pan with little water @325 x 1hr or @300 x 2hr)
either steep with grains @ 150-155 degrees for 1 hr & sparge

• or add to boil for more flavor & body
  
  If adding pumpkin to boil, steep grains for only 30 min @ 150-155.
  
  Spring water 3.5 gal initial boil. Sanitize fermenter/carboy with Saniclean. Save sanitizer for hydrometer, spatula, & air lock.
  Steep grains for 30 min at 155-160F (158).
  Add bittering hops (not in bag), bring to boil, & boil for 30 min.
  After 30 min boil, add pumpkin (not in bag), flavoring hops (not in bag), & boil 30 min.
  With 10 min left in boil, add irish moss & yeast nutrient (if using).
  With 5 min left, add spices & strainer (to sanitize).
  End of boil add vanilla.
  Cool wort with ice (3 10lb bags) in garden tub stirring ice 1 way & wort counter. Add frozen spring water (1 gal in 2 small amounts from 2 plastic containers that were sanitized prior to water being added). After cooling to 60F, aerate well then pour into fermenter through sanitized strainer & QS to 5 gal with refrigerated / room temp spring water dropping temp to 65F.
  Check OG with SANITIZED hydrometer & pitch yeast. Dry yeast should be suspended in 100ml of water @ ~85F for 15 min.
  Leave in garden tub with water in closet at 66F (or minimal recommended fermentation temp), after 48 hr active fermentation with temp @ 66F, slowly let temp increase to 72F max (or max 3 degrees less than recommended fermentation temp). After 10-14 days, transfer to 2nd fermenter or keg. Have blow out tube ready @36 hr. Total fermentation/lager time 4 weeks.