Scary Monsters Pumpkin Sour

All Grain Recipe

Submitted By: MikeLastort (Shared)
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Brewer: Mike
Batch Size: 5.00 gal	Style: Autumn Seasonal Beer (30B)
Boil Size: 5.71 gal	Style Guide: BJCP 2015
Color: 23.7 SRM	Equipment: 10 Gallon Tun, 5 Gallon Batch
Bitterness: 40.7 IBUs	Boil Time: 60 min
Est OG: 1.094 (22.4° P)	Mash Profile: Double Infusion, Medium Body
Est FG: 1.017 SG (4.3° P)	Fermentation: Ale, Three Stage
ABV: 10.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
4 lbs	Fruit - Pumpkin (0.0 SRM)	Adjunct	1
8 lbs	Pale Ale Malt (Avangard) (3.0 SRM)	Grain	2
2 lbs	Acidulated (Weyermann) (1.8 SRM)	Grain	3
2 lbs	Caramel Malt - 40L (Briess) (40.0 SRM)	Grain	4
2 lbs	Victory Malt (25.0 SRM)	Grain	5
2 lbs	Wheat Malt, Pale (Weyermann) (2.0 SRM)	Grain	6
2.00 oz	Willamette [0.0%] - Boil 60 min	Hops	7
1.00 oz	Magnum [13.2%] - Boil 60 min	Hops	8
1.00 tsp	Nutmeg (Boil 5 min)	Misc	9
1.00 tsp	Ginger Root (Boil 5 min)	Misc	10
1.00 tsp	Cinnamon Powder (Boil 5 min)	Misc	11
0.50 tsp	Allspice (Boil 5 min)	Misc	12
0.50 tsp	Clove (Boil 5 min)	Misc	13
1.0 pkgs	Denny's Favorite (Wyeast Labs #1450)	Yeast	14
1 lbs 8.00 oz	Molasses (80.0 SRM)	Sugar	15
1.0 pkgs	Lactobacillus (Wyeast Labs #5335)	Yeast	16

Notes

Roast 4 lbs of pumpkin for 1 hour at 350 degrees F, then add it to the mash Add the following with 5 minutes left in the boil 1 tsp cinnamon (5 min) 1/2 tsp allspice (5 min) 1/2 tsp ground ginger (5 min) 1/4 tsp nutmeg (5 min) 1/4 tsp clove (5 min) Kettle soured for a week with the lacto, kept temperatures in the range of 90-100F. 4 Nov 17, brought kettle up to a full 60 boil, magnum hops for entire boil. Added the following spices at 55 minutes 1 tsp cinnamon (5 min) 1/2 tsp allspice (5 min) 1/2 tsp ground ginger (5 min) 1/4 tsp nutmeg (5 min) 1/4 tsp clove (5 min) Cooled to 70F, and pitched Denny's favorite, fermented with Denny's Favorite in basement, temperature around 60-70F

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