Pumpkin 
All Grain Recipe
Submitted By: slagle (Shared)
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| Batch Size: 5.00 gal | Style: Spice, Herb, or Vegetable Beer (21A) |
| Boil Size: 7.11 gal | Style Guide: BJCP 2008 |
| Color: 13.8 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain - My Setup |
| Bitterness: 26.7 IBUs | Boil Time: 60 min |
| Est OG: 1.063 (15.4° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Two Stage |
| ABV: 6.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 3 lbs |
Vienna Malt (3.5 SRM) |
Grain |
2 |
| 2 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
| 8.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
4 |
| 1.00 oz |
Mt. Hood [6.0%] - Boil 60 min |
Hops |
5 |
| 1.00 oz |
Mt. Hood [6.0%] - Boil 10 min |
Hops |
6 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
7 |
Notes
Mash water was 168
Mash came out about at 153, maybe a little higher.
Stirred mash once at 20 minutes. Temp was 151-152 after stirring.
First wort runnings measured 1.067 SG at 122 degrees, corrected SG of 1.078.
Batch Sparge rest for 10 mintues.
First wort runnings after sparge measured 1.034 at 127 degrees, corrected SG of 1.046.
Collected 7.1 gallons of wort. Measured 1.034 SG at 123 degrees, corrected SG of 1.045.
Added 4.5 lbs fresh pumpkin at 20 minutes left in boil. Pumpkins were pie pumpkins, split, stems, innards, seeds removed. Baked face down on a cookie sheet at 375 for 1 hour (2 lb pumpkin) or 1.5 hours (4 lb pumpkin), then skin removed. Collected 5 lbs of pumpkins after preparation of pumpkins with total weight about 10 lbs. Added last 1/2 lb of pumpkin with 5 minutes left in the boil.
Only boiled down to about 6 gallons. Put about 5.5 gallons into fermenter, and tossed the rest (was very chunky anyway).
Added spices at 5 minutes left in the boil:
1.5 tsp cinnamon
1 tsp nutmeg
1 tsp all spice
0.5 tsp clovesThis Recipe Has Not Been Rated
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