All Grain Recipe

Submitted By: jrlost (Shared)
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Brewer: AJ
Batch Size: 5.00 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 7.37 galStyle Guide: BJCP 2008
Color: 11.1 SRMEquipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Bitterness: 17.5 IBUsBoil Time: 60 min
Est OG: 1.055 (13.6° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.015 SG (3.9° P)Fermentation: My Aging Profile
ABV: 5.2%Taste Rating: 35.0

Amount Name Type #
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
5 lbs Pumpkin (3.0 SRM) Adjunct 2
5 lbs Briess American 2-Row (1.8 SRM) Grain 3
3 lbs Brewers Malt 6-Row (Briess) (1.8 SRM) Grain 4
1 lbs Biscuit (Dingemans) (22.5 SRM) Grain 5
1 lbs Caramel Malt - 60L 6-Row (Briess) (60.0 SRM) Grain 6
1.00 oz Hallertauer [4.8%] - First Wort Hops 7
0.25 tsp Irish Moss (Boil 10 min) Misc 8
1.0 pkgs California Ale (White Labs #WLP001) Yeast 9


Very interesting, the gravity reading at mashout was 1.054 after boil(after losing over a gallon of liquid to evap) it was 1.054. The only thing that would make sense is that the mash gravity was altered by the pumpkin pulp in suspension. In otherwords, if made again, overshoot the mash gravity a lot. Spices used, 2.5tsp nutmeg, 1.5 tsp cinnamin, .5 tsp clove, 2 vanilla beans all added at 15min. Also forgot to add irish moss.

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