The Gourd 
All Grain Recipe
Submitted By: TheLancer (Shared)
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| Brewer: Lance Cullumber | |
| Batch Size: 5.00 gal | Style: Spice, Herb, or Vegetable Beer (21A) |
| Boil Size: 6.46 gal | Style Guide: BJCP 2008 |
| Color: 22.3 SRM | Equipment: My Equipment |
| Bitterness: 22.0 IBUs | Boil Time: 60 min |
| Est OG: 1.070 (17.1° P) | Mash Profile: Single Infusion, Full Body |
| Est FG: 1.016 SG (4.2° P) | Fermentation: Ale, Two Stage |
| ABV: 7.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 8 lbs |
Golden Promise (Simpsons) (2.0 SRM) |
Grain |
2 |
| 1 lbs |
Brown Malt (65.0 SRM) |
Grain |
3 |
| 1 lbs |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
4 |
| 1 lbs |
Toasted Malt (27.0 SRM) |
Grain |
5 |
| 12.00 oz |
Oats, Golden Naked (Simpsons) (10.0 SRM) |
Grain |
6 |
| 8.00 oz |
Carafoam (2.0 SRM) |
Grain |
7 |
| 8.00 oz |
Special B Malt (180.0 SRM) |
Grain |
8 |
| 8.00 oz |
Brown Sugar, Dark (50.0 SRM) |
Sugar |
9 |
| 0.50 oz |
Nugget [13.0%] - Boil 60 min |
Hops |
10 |
| 1.00 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
11 |
| 1.0 pkgs |
British Ale (White Labs #WLP005) |
Yeast |
12 |
Notes
1 lb toasted malt - moisten and then bake pale malt at 350 for 60 minutes. Keep in brown paper bag for at least a week.
4 large cans of raw pumpkin filling. 2 cans pumpkin added to the mash and 2 cans added to the boil.
15 minute addition:
1/2 lb dark brown sugar
Irish moss
Yeast nutrient.
Spices: (added at 5 min)
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. clove.
Add vodka to additional spices in the same ratio to create an extract. This extract can then be used to "back spice" the finished beer to a level that you like.
This Recipe Has Not Been Rated
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