I brewed a pumpkin ale about 3 weeks ago with the following recipe:
8 lbs Marris Otter (3 SRM)
.5 lbs Caramel/Crystal Malt - 40L (40.0 SRM)
.5 lbs Caramel/Crystal Malt - 80L (80.0 SRM)
.5 lbs Victory Malt (25.0 SRM)
3 lbs Pumpkin, baked (added to mash)
1 lbs rice hulls (added to mash)
2 oz Hallertauer (4.8%) - Boil (60 min)
Spice mix (flame out)
1/2 tsp cinnamon
1/4 tsp Ginger
1/8 tsp Nutmeg
1/8 tsp Allspice
Estimated OG 1.049
I sparged with the instructions from the Bee Cave Brewery Haus Pale Ale (which I've brewed before and was generally successful):
Single Infusion mash for 60 minutes at 152 degrees.
I batch sparge in a 10 gallon water cooler with a stainless braid manifold. Click here for great info on Batch Sparging.
Dough-in with 3.5 gallons of water. After 60 minutes, add 5 quarts of 175 degree water and begin vorlauf. My system only takes about 2 quarts before it clears up, then it's wide open to drain in the kettle. Have another 3.25 gallons of 175 degree water ready for the next batch sparge. You should then get 6.5 gallons to your kettle for the boil.
Unfortunately, my OG was 1.032 when I took a reading before fermentation. I let it sit for 3 weeks and yesterday cracked it open to bottle. My FG ended up being 1.010. So, I'm looking at a 2.89% ABV beer. Ugh.
I'm not really sure what happened here. My setup is a propane burner with a 10-gal cooler mash tun. Following my initial low gravity, I did a test with my mash tun for temperature. I filled it up with hot water and let it sit for an hour. It didn't lose 1 degree of heat.
Was it a bad crush?
Primary: Mosaic SMaSH, Chocolate Oatmeal Porter
Drinking: Centennial Blonde, Citra SMaSH, Crystal Ave IIPA