Pumpkin ale recipe 2.0

Batch Size: 10.88 gal	Style: Fruit and Spice Beer (29B)
Boil Size: 14.05 gal	Style Guide: BJCP 2015
Color: 12.7 SRM	Equipment: My Coleman Cooler johnny 10 Gal
Bitterness: 21.8 IBUs	Boil Time: 90 min
Est OG: 1.065 (15.9° P)	Mash Profile: Johnny mash 148F @ 90 min
Est FG: 1.010 SG (2.5° P)	Fermentation: Ale, Two Stage
ABV: 7.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	1
1.50 g	Calcium Chloride (Mash 60 min)	Misc	2
2.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
1.00 g	Salt (Mash 60 min)	Misc	4
1.00 g	Chalk (Mash 60 min)	Misc	5
6.00 ml	Lactic Acid (Mash 60 min)	Misc	6
3 lbs 9.93 oz	BEST Munich (7.6 SRM)	Grain	7
1 lbs 12.96 oz	Aromatic Malt (26.0 SRM)	Grain	8
1 lbs 5.72 oz	Biscuit Malt (23.0 SRM)	Grain	9
1 lbs 12.96 oz	Victory Malt (25.0 SRM)	Grain	10
1 lbs 9.54 oz	Carafoam (2.0 SRM)	Grain	11
8 lbs 15.57 oz	2-row Innomalt (2.3 SRM)	Grain	12
1 lbs 9.40 oz	Caramunich I (Weyermann) (51.0 SRM)	Grain	13
7.02 oz	Pumpkin puree [Boil] (3.0 SRM)	Fruit	14
14.48 oz	Brown Sugar, Light [Boil] (8.0 SRM)	Sugar	15
1.00 oz	Centennial [12.5%] - Boil 60 min	Hops	16
2.50 g	Gypsum (Calcium Sulfate) (Boil 60 min)	Misc	17
1.90 g	Calcium Chloride (Boil 60 min)	Misc	18
2.50 g	Epsom Salt (MgSO4) (Boil 60 min)	Misc	19
1.20 g	Salt (Boil 60 min)	Misc	20
1.20 g	Chalk (Boil 60 min)	Misc	21
0.76 oz	Hallertauer [5.2%] - Boil 10 min	Hops	22
4.00 items	Cinnamon sticks (Boil 10 min)	Misc	23
2.00 tsp	Nutmeg fresh grounf (Boil 10 min)	Misc	24
2.00 tsp	Fresh ground ginger (Boil 10 min)	Misc	25
2.00 tsp	Allspice (Boil 10 min)	Misc	26
4.0 pkgs	Voss Kveik Ale Yeast (Lallemand #-)	Yeast	27
15.00 ml	Vanilla Extract (Secondary 0 days)	Misc	28

Amber balanced water profile

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