Smashing Pumpkin Ale 
All Grain Recipe
Submitted By: sparkhill (Shared)
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| Brewer: Steve Parkhill | |
| Batch Size: 105.00 gal | Style: American Amber Ale ( 6B) |
| Boil Size: 116.38 gal | Style Guide: BJCP 1999 |
| Color: 9.7 SRM | Equipment: Big Head Brewing Co |
| Bitterness: 22.7 IBUs | Boil Time: 60 min |
| Est OG: 1.052 (12.8° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Two Stage |
| ABV: 4.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 150 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 50 lbs |
Munich I (Weyermann) (7.1 SRM) |
Grain |
2 |
| 8 lbs 8.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
3 |
| 4 lbs 8.00 oz |
Caramel Malt - 60L (Briess) (60.0 SRM) |
Grain |
4 |
| 14.00 oz |
Cluster [7.0%] - Boil 60 min |
Hops |
5 |
| 3.60 oz |
Ginger Root (Boil 12 min) |
Misc |
6 |
| 3.60 oz |
Cinnamon Stick (Boil 5 min) |
Misc |
7 |
| 1.80 oz |
Nutmeg (Boil 0 min) |
Misc |
8 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
9 |
Notes
-Mashed warm, started at 160F, ended at 155F (this will result in higher final gavity)
-Pre-boil gravity = 1.055 @ 112 gal (higher than usual efficiency. perhaps due to constant recirc. (this will result in more alcohol)
-OG = 1.057 @ 107 gal
-Make spice tea and tinctures. Research best method of making spice tea and test on 5 gallon of fermented wort. (Maybe keg at home?).
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