Glenn-o-Lantern 3.0

All Grain Recipe

Submitted By: tdub (Shared)
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Brewer: Tom
Batch Size: 5.50 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 8.01 galStyle Guide: BJCP 2008
Color: 13.7 SRMEquipment: My All Grain (5.5 Gal)
Bitterness: 18.7 IBUsBoil Time: 90 min
Est OG: 1.078 (19.0° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge, Drain Tun
Est FG: 1.020 SG (5.0° P)Fermentation: Ale, Single Stage
ABV: 7.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 4.00 oz Pumpkin (3.0 SRM) Adjunct 1
1 lbs Rice Hulls (0.0 SRM) Adjunct 2
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
8.00 oz Aromatic Malt (26.0 SRM) Grain 4
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6
8.00 oz Oats, Flaked (1.0 SRM) Grain 7
4.00 oz Special Roast (50.0 SRM) Grain 8
2 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 9
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 10
1.20 oz Goldings, East Kent [5.7%] - Boil 60 min Hops 11
1.00 Whirlfloc Tablet (Boil 10 min) Misc 12
0.25 tsp Ginger Root (Boil 5 min) Misc 13
0.50 tsp Yeast Nutrient (Boil) (Boil 5 min) Misc 14
0.50 tsp Cinnamon Stick (Boil 5 min) Misc 15
0.13 tsp Allspice (Boil 5 min) Misc 16
0.13 tsp Nutmeg (Boil 5 min) Misc 17
1 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 18

Notes

Mash temp was 148. Let it ride at that. Adjusted mash out to compensate. Added 2.75gl at 206F which raised the temp to 165. (Was going to do 3gl, but got nervious about room in mash ton.) Sparged with 3gl (Remainder of mash-out + sparge - actual mash-out) Collected over 8.5gl, probably close to 9gl. Pre-boil with DME was 1.057. Boiled for 30m and gravity reached 1.060. Begain 90m timer. Next time try to figure out how to reduce to 60m and account for extra liquid (0.5-1gl) from pumpkin (canned).

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