Sleepy Hollow, v.2

All Grain Recipe

Submitted By: pskahan (Shared)
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Brewer: Pat Skahan
Batch Size: 5.00 galStyle: Fruit and Spice Beer (29B)
Boil Size: 7.00 galStyle Guide: BJCP 2015
Color: 13.5 SRMEquipment: Pat Skahan's Brewhouse
Bitterness: 16.7 IBUsBoil Time: 60 min
Est OG: 1.061 (15.0° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.53 gal House Water (softened) - 2021 Analysis Water 1
3.00 g Calcium Chloride (Mash 60 min) Misc 2
3.00 ml Lactic Acid (Mash 60 min) Misc 3
1.92 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
0.75 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
12.00 oz Rice Hulls (0.0 SRM) Adjunct 6
2 lbs Pumpkin (0.0 SRM) Fruit 7
9 lbs Maris Otter Malt (Muntons) (3.0 SRM) Grain 8
10.72 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 9
8.00 oz Aromatic Malt (Briess) (20.0 SRM) Grain 10
5.28 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 11
4.00 oz Special Roast (Briess) (50.0 SRM) Grain 12
1 lbs Pumpkin [Boil] (0.0 SRM) Fruit 13
1.00 oz Goldings, East Kent [4.4%] - Boil 60 min Hops 14
3.50 g Calcium Chloride (Boil 60 min) Misc 15
2.00 g Epsom Salt (MgSO4) (Boil 60 min) Misc 16
0.75 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 17
1.00 tsp Irish Moss (Boil 15 min) Misc 18
1 lbs Milk Sugar (Lactose) [Boil for 10 min] [Boil] (0.0 SRM) Sugar 19
0.50 tsp Cinnamon Powder (Boil 1 min) Misc 20
0.25 tsp Ginger, Ground (Boil 1 min) Misc 21
0.12 tsp Allspice (Boil 1 min) Misc 22
0.12 tsp Nutmeg (Boil 1 min) Misc 23
1.0 pkgs London Ale (White Labs #WLP013) Yeast 24

Notes

Based on Jamil Zainasheff's Pumpkin Spice Ale recipe. Roasted 60 oz. of canned pumpkin at 350F for 55 minutes. IBU = 16.5, SRM = 13.5, Est. ABV = 6.0%. Made 1.0L starter by 1800 on 9/16. Put on stir plate. Add to boil: 1/2 tsp - Ground Cinnamon 1/4 tsp - Ground Ginger 1/8 tsp - Ground Nutmeg 1/8 tsp - Allspice Jamil: Up mash time to 90 minutes to let pumpkin convert completely.

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