Beagle Hound Pumpkin Crisp

All Grain Recipe

Submitted By: jpeterson13 (Shared)
Members can download and share recipes

Brewer: Jim Peterson
Batch Size: 5.25 galStyle: Southern English Brown Ale (11B)
Boil Size: 7.48 galStyle Guide: BJCP 2008
Color: 17.3 SRMEquipment: Jim's Equipment
Bitterness: 33.9 IBUsBoil Time: 60 min
Est OG: 1.061 (15.0° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Adjunct 1
3.00 lbs Pumpkin (Mash 60 min) Misc 2
12 lbs 12.00 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 3
1 lbs 8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
4.87 oz Chocolate Malt (350.0 SRM) Grain 5
2.00 oz Cascade [5.5%] - Boil 60 min Hops 6
0.50 tsp Irish Moss (Boil 10 min) Misc 7
1 pkgs Whitbread Ale (Wyeast Labs #1099) Yeast 8
1.50 tsp Cinnamon (ground) (Secondary 7 days) Misc 9
1.00 tsp Allspice (ground) (Secondary 7 days) Misc 10
1.00 tsp Nutmeg (Secondary 7 days) Misc 11

Notes

Conducted 10 gal batch split between dad's mash tun and mine. - Dad's settled in at 156 - Mine settled in at 150 - All pumpkin added at the beginning of the mash instead of splitting as before - Collected 16 gal pre-boil. Preboil gravity 1.049 - Split between two kettles - 1 oz cascade in smaller kettle (6 gal total) - 2 oz cascade in larger kettle (10 gal total) - Boil for 60 min. - Transfer approx. 5 gal in each 6 gal better bottle. OG 1.052 - Pitched Whitbread Yeast into each fermentor (no starter) - Ambient basement temp. 70F (temp. range for yeast strain: 65F to 75F)