21A Pumpkin Ale

All Grain Recipe

Submitted By: MaltLicker (Shared)
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Brewer: Malt Licker
Batch Size: 5.80 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 8.48 galStyle Guide: BJCP 2008
Color: 11.3 SRMEquipment: Keggle 50L (13.5 gallons)
Bitterness: 11.3 IBUsBoil Time: 90 min
Est OG: 1.064 (15.7° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.016 SG (4.1° P)Fermentation: My Aging Profile
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs 16.00 oz Maris Otter (Crisp) (4.0 SRM) Grain 1
3 lbs 4.01 oz Munich I (Weyermann) (9.0 SRM) Grain 2
15.04 oz Melanoidin (Weyermann) (30.0 SRM) Grain 3
12.00 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 4
8.00 oz Caramunich II (Weyermann) (46.0 SRM) Grain 5
1.92 oz Amber (Crisp) (28.0 SRM) Grain 6
1.92 oz Vienna Malt (Weyermann) (3.9 SRM) Grain 7
1.92 oz Wheat Malt, Pale (Weyermann) (2.4 SRM) Grain 8
0.50 oz First Gold [9.5%] - First Wort Hops 9
6.09 oz Brown Sugar, Light (8.0 SRM) Sugar 10
1.92 oz Candi Syrup D2 (80.0 SRM) Sugar 11
4.00 lbs Pumpkin Meat (Boil 90 min) Misc 12
1.00 Whirlfloc Tablet (Boil 13 min) Misc 13
1.81 g Wyeast Nutrient (Boil 10 min) Misc 14
0.60 Wort Chiller (Boil 9 min) Misc 15
0.75 tbsp Ginger Root (Boil 5 min) Misc 16
0.75 tbsp Cinnamon (Boil 5 min) Misc 17
0.25 tsp Clove (Boil 5 min) Misc 18
0.25 tsp Nutmeg (Boil 5 min) Misc 19
1 pkgs SafAle English Ale S-04 (Fermentis #S-04) Yeast 20
3.00 tsp Vanillia Extract (Secondary 5 min) Misc 21

Taste Notes

Chalk 1.0; Gyp 0.0; CalChlr 1.70; Epsom 1.3; Soda 2.1; RA=+82 C:S = 1.43 malty. Ca:67, Mg:10, Na:42, Cl:63, SO:44

Notes

Note: FWH set at minus 10%. Final runnings 1.015. 1.048 to 1.055. Crystal clear wort @ 4.0 gallons. Started & fermed quickly. Spun 5 days. Used 2.5oz CS for 2.1 vols CO2 in 3.9 gals @ 64F.

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