Pumpkin Ale bill

All Grain Recipe

Submitted By: lloydhudson (Shared)
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Brewer: Schaez
Batch Size: 6.50 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 9.49 galStyle Guide: BJCP 2008
Color: 8.7 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 29.7 IBUsBoil Time: 90 min
Est OG: 1.043 (10.8° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.009 SG (2.3° P)Fermentation: Ale, Two Stage
ABV: 4.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 8.00 oz Rice Hulls (0.0 SRM) Adjunct 1
9 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs Munich Malt (9.0 SRM) Grain 3
12.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5
3.63 lbs Pumpkin (Mash 75 min) Misc 6
0.75 oz Northern Brewer [8.5%] - Boil 60 min Hops 7
1.00 oz Goldings, East Kent [5.0%] - Boil 30 min Hops 8
1.00 oz Coriander Seed (Boil 5 min) Misc 9
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 10
3.00 tsp Cinnamon (Primary 7 days) Misc 11
2.00 tsp Allspice (Primary 7 days) Misc 12
2.00 tsp Nutmeg (Primary 7 days) Misc 13

Notes

soaked rice hulls overnight. added 1/2 to bottom of mash tun. added 2 gal 166° water 1/2 grain bill 132° added 2 gal 166° and rest of rice hulls, dough in added 1 gal 170° bal of grains. doughin temp 144° drained 1 Gal of mash water. heated to 200° returned to mash @ 15 minutes Temp 156° start sparge @ 1:15 Added 1 3/4 gal 170° to original. recirculate 2.5GAl first running 4.5Gal added 5.25 gal 170° Recirculate 3 gal twice. collected 3.5 gal total boil >9.5 gal. og into kettle 1.030 SG end of boil 1.042 clearing in keg 10 days 10/2/12 bottled 10/2/12 lager 14 days