Trebuchet Fodder 19-12 
All Grain Recipe
Submitted By: unirider0 (Shared)
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| Brewer: David White | |
| Batch Size: 8.50 gal | Style: American Amber Ale ( 6B) |
| Boil Size: 10.88 gal | Style Guide: BJCP 1999 |
| Color: 16.2 SRM | Equipment: BrewZilla 60 liter |
| Bitterness: 37.0 IBUs | Boil Time: 60 min |
| Est OG: 1.090 (21.7° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.020 SG (5.0° P) | Fermentation: Ale, Three Stage |
| ABV: 9.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs 8.00 oz |
Pumpkin, Fresh (3.0 SRM) |
Adjunct |
1 |
| 23 lbs 8.00 oz |
Maris Otter (2.8 SRM) |
Grain |
2 |
| 1 lbs 8.00 oz |
Aromatic Malt (26.0 SRM) |
Grain |
3 |
| 1 lbs |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
4 |
| 12.00 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
5 |
| 12.00 oz |
Special Roast (50.0 SRM) |
Grain |
6 |
| 3.00 oz |
East Kent Goldings (EKG) [5.0%] - Boil 60 min |
Hops |
7 |
| 1.00 oz |
Centennial [10.0%] - Boil 30 min |
Hops |
8 |
| 2.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
9 |
| 2.00 oz |
Pumpkin Spice (Bottling 1 min) |
Misc |
10 |
Taste Notes
Too much pumpkin pie spice, clogging tap, and overwelming. In future use about half if added directly to kegs. Consider adding to fermenter if no plan to reuse yeast.Notes
12/5/19 Baked 3 pie pumpkins cut in half, open side down for 90 min at 350°. Yeild 6.5lbs. 12/6/19 16:00 Made 3.5L starter of WLP001. Mixed about 5050 well water/distilled water. Could only fit about half the pumpking in the mash. Took out 1 gal of water and mash was still overflowing. Mash reading way under temp (around 135°)because the wort is not flowing well through the grain. Will continue to monitor temp and start mash time when reaches mashable temp. Cooled to 65°, Pitched yeast, and set fermentation temp to 67° Added yeast nutriant and O2 for five min. 1/3/20 Kegged, Added 1 oz of Pumpkin spice to each keg. Will force carbonate by sitting on volume for as long as nessessary. Harvested 600ml of yeast slury.
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