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Old 10-25-2014, 09:07 PM   #1
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Default West Coast Pumpking

Recipe Type: All Grain
Yeast: 04
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 10
Original Gravity: 1.084
Final Gravity: 1.020
IBU: 32.8
Boiling Time (Minutes): 60
Color: 13.7
Primary Fermentation (# of Days & Temp): 10
Secondary Fermentation (# of Days & Temp): 10
Tasting Notes: Westcoast Pumpkin

West Coast Pumpking


West Cosat Imperial Pumpking
Spice, Herb, or Vegetable Beer (21 A)

Type: All Grain
Batch Size: 10.00 gal
Boil Size: 12.89 gal
Boil Time: 60 min
End of Boil Vol: 10.79 gal
Final Bottling Vol: 9.00 gal
Fermentation: Ale, Two Stage
Date: 25 Oct 2014
Brewer:
Asst Brewer:
Equipment: 15 Gallon BoilerMakerâ„¢ (10 gal/ 38 L)
Efficiency: 72.00 %
Est Mash Efficiency: 74.7 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
2 lbs Rice Hulls (0.0 SRM) Adjunct 1 7.1 %
10 lbs Maris Otter (Crisp) (4.0 SRM) Grain 2 35.4 %
7 lbs Vienna Malt (Briess) (3.5 SRM) Grain 3 24.8 %
2 lbs Oats, Flaked (1.0 SRM) Grain 4 7.1 %
2 lbs Wheat, Flaked (1.6 SRM) Grain 5 7.1 %
1 lbs Munich (10.2 SRM) Grain 6 3.5 %
1 lbs Special Roast (50.0 SRM) Grain 7 3.5 %
4.0 oz Chocolate (Briess) (350.0 SRM) Grain 8 0.9 %
6.63 lb Pumpkin canned (Mash 60.0 mins) Spice 9 -
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 10 25.7 IBUs
1.00 oz Fuggle [4.50 %] - Boil 10.0 min Hop 11 3.0 IBUs
2.00 oz Fuggle [4.50 %] - Steep/Whirlpool 15.0 min Hop 12 4.1 IBUs
2.00 Items Vanilla Bean (Boil 0.0 mins) Spice 13 -
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 14 -
2 lbs Brown Sugar, Light (8.0 SRM) Sugar 15 7.1 %
1 lbs Piloncillo Mexican Sugar (10.0 SRM) Sugar 16 3.5 %
0.75 tsp Ginger Root (Secondary 12.0 mins) Herb 17 -
1.00 tsp Pumpkin Pie Spice (Secondary 10.0 days) Spice 18 -
0.50 tsp Allspice (Secondary 10.0 days) Spice 19 -
0.50 tsp Cinnamon Spice Ground (Secondary 10.0 days) Spice 20 -
0.50 tsp Clove (Secondary 10.0 days) Spice 21 -
0.50 tsp Nutmeg (Secondary 10.0 days) Spice 22 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.075 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 8.1 %
Bitterness: 32.8 IBUs
Est Color: 13.0 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 6.92 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 28 lbs 4.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 9.19 gal of water at 166.5 F 154.0 F 60 min

Sparge: Fly sparge with 6.92 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 7.07 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 7.07 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes
The Flakes I roasted in the oven for 2 hours at 225.

Piloncillo – unrefined brown sugar

The vanilla goes in the wirlpool

For the vanilla bean vodka solution, two vanilla beans are cut in half. then blended in food processor. then into 4oz of vodka. Let the vodka sit for one week.

All the Spices go in secondary:

Mix 1 cup of hot water and all spice, let cool and pour in secondary Stir secondary let sit for 5 day and taste. If you want more Flavor do it exactly the same and let sit for another 5 days

I put the spices in secondary because then you can not over spice it and when you steep them in hot water it will act like it was in the boil.


I attached the recipe
Please look at notes

Attached Files
File Type: bsmx WestCoast Imperial Pumpking.bsmx (34.9 KB, 5 views)
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