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JB2332
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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 3.38 lb | American - Pale 6-Row3.38 lb Pale 6-Row | 35 | 1.8 | 19.6% | |
| 3.38 lb | United Kingdom - Maris Otter Pale3.38 lb Maris Otter Pale | 38 | 3.75 | 19.6% | |
| 2.63 lb | German - Dark Munich2.63 lb Dark Munich | 36 | 10 | 15.3% | |
| 1.19 lb | American - Victory1.19 lb Victory | 34 | 28 | 6.9% | |
| 1 lb | United Kingdom - Crystal 45L1 lb Crystal 45L | 34 | 45 | 5.8% | |
| 0.63 lb | Rice Hulls0.63 lb Rice Hulls | 0 | 0 | 3.7% | |
| 0.50 lb | Brown Sugar0.5 lb Brown Sugar - (late boil kettle addition) | 45 | 15 | 2.9% | |
| 0.50 lb | United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L | 33 | 80 | 2.9% | |
| 4 lb | Pumpkin puree4 lb Pumpkin puree | 1 | 5 | 23.2% | |
| 17.21 lbs / $ 0.00 | |||||
| Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
|---|---|---|---|---|---|---|---|---|
| 0.90 oz | Northern Brewer0.9 oz Northern Brewer Hops | Pellet | 4.9 | Boil | 60 min | 14.79 | 100% | |
| 0.90 oz / $ 0.00 | ||||||||
| Amount | Variety | Cost | IBU | Bill % |
|---|---|---|---|---|
| 0.90 oz | Northern Brewer (Pellet) 0.89999999794131 oz Northern Brewer (Pellet) Hops | 14.79 | 100% | |
| 0.90 oz / $ 0.00 | ||||
| Amount | Description | Type | Start Temp | Target Temp | Time |
|---|---|---|---|---|---|
| 5 gal | Infusion | -- | 152 °F | 75 min | |
| 4.75 gal | Sparge | -- | 175 °F | -- | |
|
Starting Mash Thickness:
1.2 qt/lb |
|||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 4 g | Baking Soda | Water Agt | Mash | -- | |
| 4 g | Calcium Chloride | Water Agt | Mash | -- | |
| 4 g | Gypsum | Water Agt | Mash | -- | |
| 0.77 each | Whirlfloc | Fining | Boil | 15 min. | |
| 6 ml | Clarity Ferm | Fining | Primary | -- | |
| 0.75 tsp | Allspice | Flavor | Secondary | -- | |
| 4.50 tsp | Cinnamon | Flavor | Secondary | -- | |
| 2.25 tsp | Ground Ginger | Flavor | Secondary | -- | |
| 0.75 tsp | Nutmeg | Flavor | Secondary | -- | |
| 2 tsp | Vanilla Extract | Flavor | Secondary | -- | |
| 5 g | Pectic enzyme | Other | Mash | -- | |
| 2.50 g | Amylase enzyme | Other | Mash | -- |
| Wyeast - Scottish Ale 1728 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 0.00 Yeast Pitch Rate and Starter Calculator |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
|---|---|---|---|---|---|
| 103 | 7 | 58 | 118 | 92 | 182 |
|
Mash Water Only 4 g. Gypsum 4 g. Calcium Chloride 4 g. Baking Soda pH = 5.58 |
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| Mash Chemistry and Brewing Water Calculator | |||||
Mixed pumpkin puree with 1/2 gallon of water from mash water total, heated mixture to 100 degrees and added pectic and amylase enzymes. Let sit overnight.
Mix allspice, nutmeg, ginger and cinnamon with 8 oz of vodka and let sit to make tincture.
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 |
