Thanksgiving Ale Plus

All Grain Recipe

Submitted By: BrentronBrews (Shared)
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Brewer: Brent Winter
Batch Size: 6.00 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 8.41 galStyle Guide: BJCP 2008
Color: 16.3 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 32.8 IBUsBoil Time: 60 min
Est OG: 1.080 (19.3° P)Mash Profile: Double Infusion, Medium Body
Est FG: 1.010 SG (2.4° P)Fermentation: Ale, Two Stage
ABV: 9.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Adjunct 1
13 lbs 4.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
14.40 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
9.60 oz Caravienne Malt (22.0 SRM) Grain 4
2.40 oz Chocolate Malt (350.0 SRM) Grain 5
2 lbs Brown Sugar, Dark (50.0 SRM) Sugar 6
1.50 oz Cascade [5.0%] - Boil 60 min Hops 7
1.50 oz Hallertauer [4.3%] - Boil 60 min Hops 8
1.00 tbsp Pumpkin Pie Spice (Boil 5 min) Misc 9
0.50 oz Cascade [5.0%] - Boil 1 min Hops 10
1 pkgs San Diego Super Yeast (White Labs #WLP090) Yeast 11

Taste Notes

More body with the addition of pumpkin.

Notes

Add 3 cans of pumpkin (1lb 13oz each) to the mash. (baked at 400 degrees for one hour and cooled.)