Trebuchet Fodder 8 gal

All Grain Recipe

Submitted By: unirider0 (Shared)
Members can download and share recipes

Brewer: David White
Batch Size: 8.50 galStyle: American Amber Ale (19A)
Boil Size: 11.01 galStyle Guide: BJCP 2015
Color: 16.8 SRMEquipment: 60 Min Boil (15g Pot), 20g Ton
Bitterness: 44.0 IBUsBoil Time: 60 min
Est OG: 1.079 (19.2° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.026 SG (6.6° P)Fermentation: Ale, Single Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.00 ml Lactic Acid (Mash 90 min) Misc 1
7 lbs 15.74 oz Pumpkin, Fresh (3.0 SRM) Adjunct 2
12.00 oz Rice Hulls (0.0 SRM) Adjunct 3
23 lbs 8.00 oz Maris Otter (2.8 SRM) Grain 4
1 lbs 8.00 oz Aromatic Malt (26.0 SRM) Grain 5
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6
12.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7
12.00 oz Special Roast (50.0 SRM) Grain 8
3.00 oz East Kent Goldings (EKG) [6.1%] - Boil 60 min Hops 9
0.40 oz Centennial [10.4%] - Boil 60 min Hops 10
2.00 tsp Pumpkin Spice (Boil 5 min) Misc 11
1.0 pkgs English Ale (White Labs #WLP002) Yeast 12

Taste Notes

12/19/18 Tryed. Reasonably spice, nice pumpkin color, but a little cloudy ok for style. Miled pumkin flavor. Still a little green.

Notes

11/7/18 3.5L WLP001 Starter with12.2 oz dry malt extract. 14:00 Fermenting stater at 68°. Added 1/2 tsp. yeast nutriant. 11/9/18 Baked 3 pumpkins with a little malt sugar at 350° for 1.5 hr. for a total of 8lbs smashed pumpkin. Added 1.1 oz pumpkin Spice to primary fermentor. 11/1718 day after transfere to fermenter bubbliing vigoriously. 12/1/18 Appears to be done, will let it go a week before kegging. 12/4/18 Has completely stopped bubbling. 12/7/18 Final gravity 1.018 about7% ABV. Did not tast very spicy, need to add more to kegs.12/9/18 Kegged about 8.5 gal. Harvested about 600ml of yeast slury.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine