Curly's Pumpkin Milk Stout

Brewer: Jason Chalifour
Batch Size: 5.25 gal	Style: Sweet Stout (13B)
Boil Size: 4.05 gal	Style Guide: BJCP 2008
Color: 36.3 SRM	Equipment: 5 Gal BIAB (8g kettle)
Bitterness: 32.9 IBUs	Boil Time: 60 min
Est OG: 1.064 (15.6° P)	Mash Profile: BIAB, Medium Body
Est FG: 1.021 SG (5.4° P)	Fermentation: Ale, Single Stage
ABV: 5.5%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
6.63 gal	Salem/Beverly MA	Water	1
10.00 g	Chalk (Mash 60 min)	Misc	2
1.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
4 lbs 4.00 oz	Pumpkin (3.0 SRM)	Adjunct	4
5 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	5
1 lbs	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	6
15.96 oz	Chocolate Malt (350.0 SRM)	Grain	7
4.00 oz	Blackprinz (525.0 SRM)	Grain	8
1.00 oz	Northern Brewer [7.3%] - Boil 60 min	Hops	9
1.00 oz	Willamette [5.1%] - Boil 10 min	Hops	10
0.25 tsp	Irish Moss (Boil 10 min)	Misc	11
0.50 tsp	Ginger, Ground (Boil 5 min)	Misc	12
0.50 tsp	Cinnamon Powder (Boil 5 min)	Misc	13
0.25 tsp	Clove (Boil 5 min)	Misc	14
0.50 tbsp	Nutmeg (Boil 0 min)	Misc	15
1.0 pkgs	American Ale II (Wyeast Labs #1272)	Yeast	16
3 lbs	Pale Liquid Extract [Boil for 5 min] (8.0 SRM)	Extract	17
1 lbs	Milk Sugar (Lactose) (0.0 SRM)	Sugar	18

Bottled 11/15/2016. Filled 4 cases and a half gallon growler. Samples were very good. Hope the spices pop more once the beer is carbonated.

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