Scary Monsters Pumpkin Sour

All Grain Recipe

Submitted By: MikeLastort (Shared)
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Brewer: Mike
Batch Size: 5.00 galStyle: Autumn Seasonal Beer (30B)
Boil Size: 5.71 galStyle Guide: BJCP 2015
Color: 23.7 SRMEquipment: 10 Gallon Tun, 5 Gallon Batch
Bitterness: 40.7 IBUsBoil 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 pkgs Denny's Favorite (Wyeast Labs #1450) Yeast 14
1 lbs 8.00 oz Molasses (80.0 SRM) Sugar 15
1 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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