Sleepy Hollow, v.2 
All Grain Recipe
Submitted By: pskahan (Shared)
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| Brewer: Pat Skahan | |
| Batch Size: 5.00 gal | Style: Fruit and Spice Beer (29B) |
| Boil Size: 7.00 gal | Style Guide: BJCP 2015 |
| Color: 13.5 SRM | Equipment: Pat Skahan's Brewhouse |
| Bitterness: 16.7 IBUs | Boil 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.This Recipe Has Not Been Rated
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