JBG Pumpkin Pie Ale (2.5 bbl)

All Grain Recipe

Submitted By: Todd4529 (Shared)
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Brewer: Troy Todd
Batch Size: 98.00 galStyle: American Amber Ale (6B)
Boil Size: 121.92 galStyle Guide: BJCP 1999
Color: 12.5 SRMEquipment: Junction Brewery (2.5 bbl)
Bitterness: 17.8 IBUsBoil Time: 60 min
Est OG: 1.058 (14.2° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body - Custom
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Single Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
153.68 gal Junction Brewery Water Water 1
19.20 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
31.18 g Calcium Chloride (Mash 60 min) Misc 3
110 lbs Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 4
70 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 5
15 lbs Cara-Pils/Dextrine (1.5 SRM) Grain 6
15 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7
3 lbs Chocolate Malt (350.0 SRM) Grain 8
10 lbs Munich Malt (9.0 SRM) Grain 9
17.81 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 10
28.91 g Calcium Chloride (Sparge 60 min) Misc 11
11.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 12
10 lbs Milk Sugar (Lactose) [Boil for 15 min] [Boil] (0.0 SRM) Sugar 13
18.67 Whirlfloc Tablet (Boil 15 min) Misc 14
1.0 pkgs Cellar Science (Cali) (500g) ( #) Yeast 15
18.67 tbsp Pumpkin Pie Extract (Olive Nation) (Secondary 2 days) Misc 16

Notes

12-22-21 (15 gal batch) PH 5.54 1st runnings 1.083 OG 1.068 before dilution Diluted with 1.6 gallons OG 1.063 Rehydrated yeast and pitched at 70. FG 1.011 6.8% ABV 8-30-22 Mash PH 5.34 1st runnings 1.082 5 gals 2nd runnings 1.036 PH 5.53. Pre-boil 1.053 13 gals Post boil 1.060 deluted with .50 gals 1.057. 11.5 gals total

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