Recipe Type: All Grain
Yeast: White Labs London Ale Yeast (WLP013)
Yeast Starter: Always!
Batch Size (Gallons): 6.5
Original Gravity: 1.060
Final Gravity: 1.008
IBU: 22.4
Boiling Time (Minutes): 90
Color: 16.2
Primary Fermentation (# of Days & Temp): 6 @ 68 F
Secondary Fermentation (# of Days & Temp): 34 @ 68 F
Tasting Notes: Very nice malty complexity balanced by the spices and pumpkin flavor

Grainbill:

Amount Item
5.00 lb Pale Malt, Maris Otter (4.0 SRM)
5.00 lb Pilsner (2 Row) Bel (2.0 SRM)
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM)
1.00 lb Munich Malt (5.0 SRM)
0.50 lb White Wheat Malt (2.0 SRM)
0.25 lb Caraaroma (150.0 SRM)
0.25 lb Caramunich Malt (45.0 SRM)
0.25 lb Special B Malt (150.0 SRM)
1.00 lb Brown Sugar, Dark (50.0 SRM)
1.00 lb Honey (1.0 SRM)

Hop Schedule:

1.00 oz Hallertauer [4.80%] (60 min) (First Wort Hop 15.5 IBU
1.00 oz Hallertauer [4.80%] (15 min) 7.0 IBU



Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 13.25 lb
----------------------------
Name Description Step Temp Step Time
Mash In Add 16.56 qt of water at 163.7 F 152.0 F 60 min
Mash Out Add 9.28 qt of water at 200.7 F 168.0 F 10 min


Notes:
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Toast 7 cans of pumpkin puree with a little brown sugar in the oven at 350 F for about 20 minutes, then add to the mash

Added 4 tsp Pumpkin Pie Spice and 1/2 tsp vanilla extract to secondary