Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
9.50 lb | German - Munich Dark | 37 | 15.5 | 88.4% | |
3 oz | Belgian - Chocolate | 30 | 340 | 1.7% | |
1 lb | German - Pilsner | 38 | 1.6 | 9.3% | |
1 oz | German - Carafa III | 32 | 535 | 0.6% | |
10.75 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Hallertau Hersbrucker | Pellet | 4 | Boil | 60 min | 15.5 | 66.7% | |
0.50 oz | Hallertau Hersbrucker | Pellet | 4 | Boil | 30 min | 5.96 | 33.3% | |
1.50 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Irish Moss | Fining | Boil | 15 min. | |
0.50 tsp | Cinnamon (ground, dry) | Spice | Boil | 1 min. | |
0.25 tsp | Ginger (ground, dry) | Spice | Boil | 1 min. | |
0.13 tsp | Nutmeg (ground, dry) | Spice | Boil | 1 min. | |
0.13 tsp | Allspice | Spice | Boil | 1 min. | |
5 lb | Baked pumpkin | Flavor | Secondary | -- | |
12.36 g | Chalk | Water Agt | Mash | 1 hr. | |
0.74 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
5.34 ml | Phosphoric acid | Water Agt | Sparge | 1 hr. |
White Labs - German Bock Lager Yeast WLP833 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.5 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
82 | 20 | 4 | 2 | 16 | 320 |
Base beer: Munich Dunkel (08A) Rice Hulls: Add 1lb for every 5 lbs of malt to help with heat distribution. Pilsner Malt: Protein rest (122-131F 15 min) De-Husked Carafa IIII Malt: Add after mash-out, during vorlauf. Chocolate Malt: Add after mash-out, during vorlauf. Baked pumpkin pulp from medium-sized pie pumpkin, quartered and baked at 350◦F until soft, sweet and juices become caramelized. Scrape out pulp and breakup with masher. These pumpkins are not the same as the ones used for Halloween; these are the color of butternut squash. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
6.05 gal | Single Infusion | Infusion | -- | 152 °F | 120 min |
3.42 gal | Batch Sparge | Sparge | -- | 170 °F | 5 min |
Starting Mash Thickness:
2.25 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 2.25 qt/lb | 6.05 | 24.2 |
Mash volume with grains | 6.91 | 27.6 |
Grain absorption losses | -1.34 | -5.4 |
Remaining sparge water volume (equipment estimates 2.98 g | 11.9 qt) | 3.55 | 14.2 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.43 g | 29.7 qt) | 8 | 32 |
Boil off losses | -1.88 | -7.5 |
Hops absorption losses (first wort, boil, aroma) | -0.06 | -0.2 |
Post boil Volume (equipment estimates 5.5 g | 22 qt) | 6.1 | 24.4 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 6.1 g | 24.4 qt) | 5.5 | 22 |
Total: | 9.59 | 38.4 |
Equipment Profile Used: | System Default |