Belgian & Alt recipe questions

I am going to do a Belgian Honey Blonde and a German Alt this week some time and have a couple questions. My Belgian Honey Blonde calls for 1# of honey and 1# of Belgian Candi Sugar, but does not say when to add either... any ideas on when to add these? I was thinking of adding the Candi Sugar at the beginning of the 60 min boil and the honey after the end of boil, letting the heat drop a little, & cooking another 15 min. Any Ideas?? FYI - Picked up a fresh pumpkin in Prescott and the farmer said all the pumpkins, melons, squash are ready already. Way early this year. He is afraid if we get a lot of rain now that there might not be any good pumpkins for Halloween...cause the stems are so dry they will rot quick. So ya better pick some up and keep them in a cool spot where air can flow around and they should keep till Halloween. Also the melons are real good now... Hey has anyone ever done a Melon Beer?? Musk would be good I bet!! Thanks, Brian Hatcher FYI - Going to trying this one soon too PUMPKIN ALE Based on Thomas Jefferson's recipe. What a treat! The use of pumpkin, & spices in this makes it a flavorful experience. The recipe has been around a long time. Taste it and see why. Recipe price excludes Gypsum, Irish Moss, Pumpkin, & Spices. 6.6 lbs. Gold Malt Extract (Northwestern) 5 lbs. Fresh Pie Pumpkin Meat (7 lbs. pumpkin yields 5 lbs. meat) 1œ lbs. Pale Grain (cracked) 1 lb. British Crystal Grain (cracked) 2 oz. Willamette Hops 4 each 1/8" x 1/4" pieces Ginger (chopped) œ tsp. Ground Cinnamon 1/8 tsp. Nutmeg 1 tsp. Gypsum 1 tsp. Irish Moss 1 pkg. Wyeast Liquid Yeast - British Ale (I will probably use White Labs 002 or 005 instead) Rinse pumpkin, leave skin on & cut into large sections. Bake in 350°F oven for 1 hour 15 min. or until caramelized on outside. Remove skin & crush meat. Place pumpkin, gypsum, & grains into a pot. Add 1œ. gal. water. Mash at 150°F for 1 hour. Strain into a bucket & sparge with 1 gal. 170°F water. Return to boil & add malt & 1 oz. Willamette. Boil for one hour. At 30 minute mark, add Irish Moss. At 50 minute mark, add remaining oz. Willamette. At 55 minute mark, add spices. Remove from heat & steep 5 min. Pour through strainer into carboy with enough cold water to make 5 gal. Pitch yeast when temperature is 80°F or below. After rapid fermentation is complete, rack to another carboy & allow to finish. This beer must be racked once due to excessive trub. Bottle when fermentation is complete. This beer benefits from extended aging. Yields 5 gal. Brian C. Hatcher, C.P.I.M. Master Scheduler XIOtech Corporation 6455 Flying Cloud Drive Eden Prairie, MN. 55344-3305 Office 952-983-2466 Fax 952-983-2488 E-Mail Brian_Hatcher(a)XIOtech.com