Pumpkin King Ale

All Grain Recipe

Submitted By: abezy (Shared)
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Brewer: Adam Bezy
Batch Size: 6.00 galStyle: Oktoberfest/Märzen ( 3B)
Boil Size: 9.29 galStyle Guide: BJCP 2008
Color: 18.3 SRMEquipment: Adam's 6 Gallon System
Bitterness: 23.2 IBUsBoil Time: 60 min
Est OG: 1.062 (15.2° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.020 SG (5.2° P)Fermentation: My Aging Profile
ABV: 5.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
11.91 gal Adam's Water Water 1
3.08 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
1.22 g Salt (Mash 60 min) Misc 3
7 lbs Brewers Malt 2-Row (Briess) (2.1 SRM) Grain 4
4 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 5
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6
4.00 oz Roasted Barley (300.0 SRM) Grain 7
4.00 oz Special B Malt (180.0 SRM) Grain 8
4.00 items Canned Pumpkin (15oz) (Mash 90 min) Misc 9
2.97 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 10
1.18 g Salt (Sparge 60 min) Misc 11
5.92 oz Brown Sugar, Light [Boil] (8.0 SRM) Sugar 12
0.50 oz Goldings, East Kent [5.9%] - Boil 60 min Hops 13
0.50 oz Willamette [6.0%] - Boil 60 min Hops 14
0.50 oz Goldings, East Kent [5.9%] - Boil 20 min Hops 15
0.50 tsp Irish Moss (Boil 15 min) Misc 16
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 17
0.50 tsp Pumpkin Pie Spice (Boil 10 min) Misc 18
0.50 oz Willamette [6.0%] - Boil 5 min Hops 19
1.00 tsp Pumpkin Pie Spice (Boil 1 min) Misc 20
1.00 tbsp Vanilla Extract (Boil 1 min) Misc 21
1.0 pkgs English Ale (White Labs #WLP002) Yeast 22

Notes

Added 16 ml phosphoric acid to mash and 9 ml to sparge water. Mash in water temp of 177 degrees, added 2 gal of boiling to maintain temp at 155 degrees for 90 minutes. Ending mash temp was 151 degrees.

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