The Gourd

All Grain Recipe

Submitted By: TheLancer (Shared)
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Brewer: Lance Cullumber
Batch Size: 5.00 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 6.46 galStyle Guide: BJCP 2008
Color: 22.3 SRMEquipment: My Equipment
Bitterness: 22.0 IBUsBoil Time: 60 min
Est OG: 1.070 (17.1° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Adjunct 1
8 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 2
1 lbs Brown Malt (65.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
1 lbs Toasted Malt (27.0 SRM) Grain 5
12.00 oz Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 6
8.00 oz Carafoam (2.0 SRM) Grain 7
8.00 oz Special B Malt (180.0 SRM) Grain 8
8.00 oz Brown Sugar, Dark (50.0 SRM) Sugar 9
0.50 oz Nugget [13.0%] - Boil 60 min Hops 10
1.00 tsp Yeast Nutrient (Boil 15 min) Misc 11
1 pkgs British Ale (White Labs #WLP005) Yeast 12

Notes

1 lb toasted malt - moisten and then bake pale malt at 350 for 60 minutes. Keep in brown paper bag for at least a week. 4 large cans of raw pumpkin filling. 2 cans pumpkin added to the mash and 2 cans added to the boil. 15 minute addition: 1/2 lb dark brown sugar Irish moss Yeast nutrient. Spices: (added at 5 min) 1 tsp. cinnamon 1/2 tsp. allspice 1/2 tsp. ground ginger 1/4 tsp. nutmeg 1/4 tsp. clove. Add vodka to additional spices in the same ratio to create an extract. This extract can then be used to "back spice" the finished beer to a level that you like.