Amber, American - Petite Pumpkin - ???.?????? 
All Grain Recipe
Submitted By: FoggyBottomBrewhaus (Shared)
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| Batch Size: 5.50 gal | Style: American Amber Ale (6B) |
| Boil Size: 7.24 gal | Style Guide: BJCP 1999 |
| Color: 13.6 SRM | Equipment: 10g Pot All Grain |
| Bitterness: 26.6 IBUs | Boil Time: 60 min |
| Est OG: 1.061 (15.1° P) | Mash Profile: 10 g Cooler - SI Batch Sparge |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Ale, Two Stage |
| ABV: 6.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 3 lbs |
Munich Malt - 10L (10.0 SRM) |
Grain |
2 |
| 1 lbs |
Aromatic Malt (26.0 SRM) |
Grain |
3 |
| 14.00 oz |
Caramunich Malt (56.0 SRM) |
Grain |
4 |
| 8.00 oz |
Brown Sugar, Dark [Boil for 60 min] (50.0 SRM) |
Sugar |
5 |
| 2.50 items |
Pumpkin Puree (Mash 60 min) |
Misc |
6 |
| 1.00 oz |
Northern Brewer [8.5%] - Boil 60 min |
Hops |
7 |
| 2.50 items |
Pumpkin Puree (Boil 60 min) |
Misc |
8 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
9 |
| 0.50 tsp |
Ginger Root (Boil 5 min) |
Misc |
10 |
| 0.25 tsp |
Cinnamon Powder (Boil 5 min) |
Misc |
11 |
| 0.12 tsp |
Nutmeg (Boil 5 min) |
Misc |
12 |
| 2.0 pkgs |
Windsor Yeast (Lallemand #-) |
Yeast |
13 |
| 3.30 ml |
Biofine Clear (Bottling 7 days) |
Misc |
14 |
| 1.00 tsp |
Vanilla Extract (Bottling 0 days) |
Misc |
15 |
Notes
Using Small kettle
Wait to add the vanilla extract. Taste first.
2.5 cans of pumpkin mixed with hot liquor then added to mash. Worked like a charm for mixing. Mash temp was low so I added 3 qts of boiling water to bring it up to the 154 range. Mash cooled to 148 ove the course of time.
1st Runnings - 8 7/8" = 5.5g - 1057 @ 80* = 1059
2nd Runnings = 3 3/16" = 1.98g - 1027 @ 94* = 1032
Pre Boil = 12 1/16" = 7.47g = 1046 @ 78* = 1048
OG = 1057 @ 69* = 1058
Caramunich is my new favorite crystal malt.
Added 1/8 tsp nutmeg, 1/4 tsp cinnamon, and 1/2 tsp ginger during fermentation
Again added 1/8 tsp nutmeg, 1/2 tsp cinnamon, and 1/2 tsp ginger during fermentation
Seemed like fermentation got stuck around 1020-
Added AMG and it fermented out completely, thinking about adding 1lb of lactose and the tsp of vanilla.
Added 1/4 tsp nutmeg, 1/2 tsp cinnamon, and 1/2 tsp ginger at kegging.
Totals:
5/8 tsp nutmeg
1 1/2 tsp cinnamon
2 tsp ginger
2 tsp vanilla extract
1/2 lb lactoseThis Recipe Has Not Been Rated
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