The recipe I'm trying is sort of a combo of your G&G octoberfest and the posted link.
3.3 lb Briess Munich LME
3 lb Briesss gold DME
2 lb Briess Vienna malt
8 oz Weyerman carafoam
4 oz Briess crystal 40L
4 oz Briess crystal 80L
1 oz Perle hop pellet (7.5%AA), bitter 60 min.
.25 oz Liberty hop pellet (4.3%AA), flavor 15 min.
1056 Wyeast American ale yeast
With this recipe I was able to double up the amount of munich and vienna malt from the posted link. Getting the munich from the LME (50% of the LME is munich) allowing twice the vienna grain malt etc. The math works out that this is the equivalent of approximately 2 lb munich grain malt and 2 lb vienna grain malt.
-I'm considering not just steeping, but mashing the 3 lb of grain and also trying a batch sparge with bottling bucket setup?
John you use this spice mix for your pumpkin beer. I'm going with your idea, instead the link's use of spices added throughout for there bittering qualities.
Here is my spice list. Added the last few minutes of the boil:
1/4 tsp nutmeg
1/4 tsp cloves
1 1/2 tsp allspice
1/2 tsp ginger
1 tsp cinnamon
For 5 gallons of beer. This works really well for me.
-What if I wanted to not use cloves or all spice, keep the total the same, increase the cinnamon and nutmeg and the ginger remains the same?
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
I wanted to check the ratios of spices I used for a pumpkin bread I made once that turned out well, but I can't find the recipe (along with many other attempted recipes on various pieces of paper tucked into a recipe book...were did I put them)