BeerSmith™ Recipe Cloud

Notes

Mash: Place all crushed malts and pumpkin pie mix into mash tun and steep 152F for 60 minutes to extract the sugars. Sparge with a constant water temperature at 172F. Sparge with enough water to make a total of 6 gallons. Boil: Boil wort for 60 minutes, adding brown sugar and initial Hallartauer hops immediately. Add pumpkin spice with 15 minutes remaining in the boil, and the remaining Hallartauer hops with 5 minutes remaining. Pitch: Cool wort to 72F using a wort chiller or by packing ice around your boil pot to cool. Add enough water to bring the total to 5 gallons. Aerate wort and pitch Wyeast London Ale Yeast. Ferment: Ferment at 72F. Transfer to secondary fermenter after fermentation stops. Place remaining Centennial hops into a nylon bag (unless you have a filtration system) and pitch into wort after transfer to secondary fermentor. Allow particles to settle into a trub before bottling.