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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 3.50 lb | United Kingdom - Maris Otter Pale3.5 lb Maris Otter Pale |
$ 1.75 / lb $ 6.13 |
38 | 3.75 | 31.1% |
| 2 lb | Gambrinus - Munich - Light 10L2 lb Munich - Light 10L |
$ 2.50 / lb $ 5.00 |
37.3 | 10 | 17.8% |
| 1 lb | Aromatic Malt1 lb Aromatic Malt |
$ 1.75 / lb $ 1.75 |
35 | 20 | 8.9% |
| 1 lb | Maker's Malt - caramel 401 lb caramel 40 |
$ 3.00 / lb $ 3.00 |
29 | 40 | 8.9% |
| 4 oz | Brown Sugar4 oz Brown Sugar | 45 | 15 | 2.2% | |
| 2.50 lb | Gambrinus - Vienna Malt2.5 lb Vienna Malt |
$ 2.00 / lb $ 5.00 |
37.3 | 4 | 22.2% |
| 1 lb | American - Victory1 lb American - Victory |
$ 2.50 / lb $ 2.50 |
34 | 28 | 8.9% |
| 11.25 lbs / $ 23.38 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 0.50 oz | Gelana0.5 oz Gelana Hops | Pellet | 12.9 | Boil | 60 min | 23.41 | 100% | |
| 0.50 oz / $ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 0.50 oz | Gelana (Pellet) 0.49999999885628 oz Gelana (Pellet) Hops | 23.41 | 100% | |
| 0.50 oz / $ 0.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 6 gal | Strike | 156 °F | 154 °F | 60 min | |
| 2.25 gal | Sparge | 168 °F | 168 °F | 15 min | |
|
Starting Mash Thickness:
1.5 qt/lb Starting Grain Temp: 65 °F |
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| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 5 lb | Roasted pumpkin | Flavor | Boil | 90 min. | |
| 5 tsp | Cinnamon | Spice | Boil | 5 min. | |
| 1 tsp | Nutmeg | Spice | Boil | 5 min. | |
| 1 tsp | Ginger | Spice | Boil | 5 min. | |
| 4 tsp | Vanilla Extract | Spice | Secondary | -- | |
| 8.25 gal | water |
$ 0.60 / gal $ 4.95 |
Water Agt | Mash | -- |
| 5.50 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
| 1 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
| 3 g | Gypsum | Water Agt | Mash | 1 hr. | |
| 1 g | Baking Soda | Water Agt | Mash | 1 hr. | |
| $ 4.95 | |||||
| Escarpment Labs - Irish Ale | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| Method: co2 CO2 Level: 2.25 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 80 | 5 | 25 | 75 | 60 | 100 |
| Mash Chemistry and Brewing Water Calculator | |||||
1.5L starter (per recipe)
PUMPKIN PREPARATION
You need to prepare the pumpkin a few days in advance of the brew day. Using a large knife, halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long. Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. (As an aside, for those who are into sustainable brewing, the boiled pumpkin flesh makes excellent pies.) To avoid a mess in the kettle and clogged valves or siphons, put the pumpkin into either a large fine-mesh bag designed for fruit or a hop spider equipped with a paint-straining bag.
Batch 2:
-I increased the amount of vanilla in this batch
-switched to Irish ale liquid yeast
System Default
| Cost $ | Cost % | |
|---|---|---|
| Fermentables | $ | |
| Steeping Grains (Extract Only) |
$ | |
| Hops | $ | |
| Yeast | $ | |
| Other | $ | |
| Cost Per Barrel | $ 0.00 | |
| Cost Per Pint | $ 0.00 | |
| Total Cost | $ 0.00 |
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