Brew Log History
Target 65°F
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 16oz
Carbs: {{ stats.carbs | number:1 }} g / 16oz
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
45 g |
Kent Goldings45 g Kent Goldings Hops |
|
Pellet |
5 |
First Wort
|
0 min |
17.91 |
100% |
|
45 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
45 g |
Kent Goldings (Pellet) 45 g Kent Goldings (Pellet) Hops |
|
17.91 |
100% |
|
45 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
59 qt |
Single Step |
Infusion |
-- |
155 °F |
60 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
13.33 oz |
Brown Sugar
|
|
Flavor |
Boil |
90 min. |
|
8.33 lb |
Pumpkin
|
|
Flavor |
Boil |
90 min. |
|
8.33 tsp |
Cinnamon
|
|
Spice |
Boil |
5 min. |
|
1.67 tsp |
Nutmeg
|
|
Spice |
Boil |
5 min. |
|
1.67 tsp |
Ginger
|
|
Spice |
Boil |
5 min. |
|
5 tsp |
Vanilla Extract
|
|
Flavor |
Secondary |
2 days |
Notes
ALL-GRAIN
Batch Size: 6 gallons (22.7 liters)
Brewhouse efficiency: 75%
OG: 1.063
FG: 1.018
IBUs: 19
ABV: 5.9%
MALT/GRAIN BILL
7 lb (3.18 kg) Maris Otter
3 lb (1.36 kg) Light Munich
2 lb (907 g) Aromatic malt
14 oz (400 g) Caramunich malt
ADJUNCT, HOPS, AND SPICE SCHEDULE
8 oz (230 g) dark brown sugar at 90 minutes
5 lb (2.27 kg) pumpkin or butternut squash (see preparation below) at 90 minutes
0.55 oz (16 g) Northern Brewer hops (pellet) at 60 minutes
5 tsp ground Saigon cinnamon at 5 minutes
1 tsp fresh ground nutmeg at 5 minutes
1 tsp fresh ground ginger (or 1 tsp dry) at 5 minutes
3 tsp vanilla extract at secondary
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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.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-10-06 17:09 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
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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