All Grain Yeast:
WlP002 English Ale Yeast Batch Size (Gallons):
5 Original Gravity:
1.063 Final Gravity:
28 Boiling Time (Minutes):
21 Primary Fermentation (# of Days & Temp):
10 Secondary Fermentation (# of Days & Temp):
14 Tasting Notes:
Looking for that warm pumpkin pie flavor!!! Help?!?!
75 oz. Libby's 100% Pure Pumpkin Canned (Baked @350F for 1 Hour)
2 lb. Maris Otter Pale Malt
3 lb. British Amber Malt
2 lb. British Mild Malt
2 lb. Biscuit Malt
1 lb. American Crystal Malt 60L
1 lb. Flaked Oats (Toasted @350F, until Golden Brown)
1 lb. Malted Wheat
1 lb. Molasses (Light Color)
1oz. East Kent Goldings (60 Minutes)
.5 oz. Mount Hood (20 Minutes)
.5 oz. Mount Hood (10 Minutes)
.5 oz. Mixture of Mace, Cloves, Nutmeg, Allspice, Cinnamon, Vanilla Beans
1 tsp. Irish Moss
I was thinking Mash (with the pumpkin) at a temperature of 152F with 5 gallons of water.
Mash out at a temperature of 168F with 2 gallons of water.
Collect 6.5 gallons in the kettle and boil for 90 minutes.
Adding the spices in at the last 5 minutes of the boil.
Really looking for that warm pumpkin pie flavor. Any advice would be great.