- Recipe Type
- All Grain
- Yeast
- White Labs London Ale Yeast (WLP013)
- Yeast Starter
- Always!
- Batch Size (Gallons)
- 6.5
- Original Gravity
- 1.060
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 90
- IBU
- 22.4
- Color
- 16.2
- Primary Fermentation (# of Days & Temp)
- 6 @ 68 F
- Secondary Fermentation (# of Days & Temp)
- 34 @ 68 F
- Tasting Notes
- Very nice malty complexity balanced by the spices and pumpkin flavor
Grainbill:
Amount Item
5.00 lb Pale Malt, Maris Otter (4.0 SRM)
5.00 lb Pilsner (2 Row) Bel (2.0 SRM)
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM)
1.00 lb Munich Malt (5.0 SRM)
0.50 lb White Wheat Malt (2.0 SRM)
0.25 lb Caraaroma (150.0 SRM)
0.25 lb Caramunich Malt (45.0 SRM)
0.25 lb Special B Malt (150.0 SRM)
1.00 lb Brown Sugar, Dark (50.0 SRM)
1.00 lb Honey (1.0 SRM)
Hop Schedule:
1.00 oz Hallertauer [4.80%] (60 min) (First Wort Hop 15.5 IBU
1.00 oz Hallertauer [4.80%] (15 min) 7.0 IBU
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 13.25 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 16.56 qt of water at 163.7 F 152.0 F 60 min
Mash Out Add 9.28 qt of water at 200.7 F 168.0 F 10 min
Notes:
------
Toast 7 cans of pumpkin puree with a little brown sugar in the oven at 350 F for about 20 minutes, then add to the mash
Added 4 tsp Pumpkin Pie Spice and 1/2 tsp vanilla extract to secondary
Amount Item
5.00 lb Pale Malt, Maris Otter (4.0 SRM)
5.00 lb Pilsner (2 Row) Bel (2.0 SRM)
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM)
1.00 lb Munich Malt (5.0 SRM)
0.50 lb White Wheat Malt (2.0 SRM)
0.25 lb Caraaroma (150.0 SRM)
0.25 lb Caramunich Malt (45.0 SRM)
0.25 lb Special B Malt (150.0 SRM)
1.00 lb Brown Sugar, Dark (50.0 SRM)
1.00 lb Honey (1.0 SRM)
Hop Schedule:
1.00 oz Hallertauer [4.80%] (60 min) (First Wort Hop 15.5 IBU
1.00 oz Hallertauer [4.80%] (15 min) 7.0 IBU
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 13.25 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 16.56 qt of water at 163.7 F 152.0 F 60 min
Mash Out Add 9.28 qt of water at 200.7 F 168.0 F 10 min
Notes:
------
Toast 7 cans of pumpkin puree with a little brown sugar in the oven at 350 F for about 20 minutes, then add to the mash
Added 4 tsp Pumpkin Pie Spice and 1/2 tsp vanilla extract to secondary