Dutch Autumn Ale

Batch Size: 5.25 gal	Style: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 7.48 gal	Style Guide: BJCP 2008
Color: 14.8 SRM	Equipment: My Equipment Profile
Bitterness: 33.6 IBUs	Boil Time: 60 min
Est OG: 1.061 (14.9° P)	Mash Profile: BIAB, Medium Body
Est FG: 1.014 SG (3.6° P)	Fermentation: Ale, Single Stage
ABV: 6.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
6.50 gal	Seattle, WA	Water	1
10 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2
12.00 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	3
10.00 oz	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	4
8.00 oz	Munich Malt - 20L (20.0 SRM)	Grain	5
8.00 oz	Special B Malt (180.0 SRM)	Grain	6
8.00 oz	Pumpkin Purée (Mash 60 min)	Misc	7
1.00 oz	Sterling [7.5%] - Boil 60 min	Hops	8
1.00 tsp	Ground Cinnamon (Boil 45 min)	Misc	9
0.25 tsp	Ground Nutmeg (Boil 45 min)	Misc	10
0.50 tsp	Ground Ginger (Boil 45 min)	Misc	11
0.25 tsp	Ground Cloves (Boil 45 min)	Misc	12
0.25 tsp	Ground Allspice (Boil 45 min)	Misc	13
4.00 oz	Pumpkin Purée (Boil 40 min)	Misc	14
0.25 tsp	Irish Moss (Boil 15 min)	Misc	15
1.00 oz	Citra [12.0%] - Boil 5 min	Hops	16
1.0 pkgs	Nottingham (Danstar #-)	Yeast	17

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