Brewtard16
Member
Hi all!
Pretty new to posting, but I read a lot of information on this forum. excellent resource!
Would like some help with critiquing this recipe. Fairly new to all grain brewing, so please go easy on me, I love constructive criticism. thanks for your help!
I wanted to go big with this one. Full bodied, sweet, full of flavor. I am shooting for a good desert beer to sip on.
Pumpkin Pie Imperial Stout (Imperial Stout)
Original Gravity (OG): 1.110 (°P): 25.9
Colour (SRM): 35.8 (EBC): 70.5
Bitterness (IBU): 53.4 (Average)
65% Pale Ale Malt
10% Biscuit
7.5% Flaked Barley
5% Crystal 90
5% Munich I
2.5% Chocolate, Pale
2.5% Flaked Oats
2.5% Roasted Barley
0.2 oz/Gal Columbus (14.4% Alpha) @ 60 Minutes (Boil)
0.2 oz/Gal Horizon (12% Alpha) @ 5 Minutes (Boil)
17.4 oz/Gal Libby's 100% Pure Pumpkin @ 60 Minutes (Boil)
0.0 oz/Gal Irish Moss @ 15 Minutes (Boil)
6.4 oz/Gal Lactose @ 10 Minutes (Boil)
0.1 oz/Gal Pumpkin Spice @ 0 Minutes (Boil)
0.0 oz/Gal Cinnamon @ 0 Days (Primary)
0.0 oz/Gal Nutmeg @ 0 Days (Primary)
0.1 oz/Gal Pumpkin Spice @ 0 Days (Primary)
1.0 oz/Gal Vanilla @ 0 Minutes (Bottling)
Single step Infusion at 155°F for 60 Minutes. Boil for 60 Minutes
Fermented at 68°F with Wyeast 1084 - Irish Ale
Notes: Mash water volume: 6.5 gallons
Mash Water Temp: 167 F
Mashout water volume: 2.85 gallons
Mashout water temp: 212 F
Sparge water volume: 3.5 gallons
Sparge water temp: ~190 F
Total water volume added: 12.85 gallons
Total water volume to boil kettle: 10.35 gallons
Boiling time required to bring volume to 6.35 gallons: 4 hrs
Mash water per pound of grain ratio: 1.33 qt/lb
2.5 gallons of boiling water for mashout is required to raise the temp of the mash to 168 F
Grain absorbtion ratio: 0.13 gallons/lb
Total water loss due to grain absorbtion: 2.5 gallons
Pumpkin will be topped with 1.5 cups of dark brown sugar. Baked @350F for 35 minutes.
Pretty new to posting, but I read a lot of information on this forum. excellent resource!
Would like some help with critiquing this recipe. Fairly new to all grain brewing, so please go easy on me, I love constructive criticism. thanks for your help!
I wanted to go big with this one. Full bodied, sweet, full of flavor. I am shooting for a good desert beer to sip on.
Pumpkin Pie Imperial Stout (Imperial Stout)
Original Gravity (OG): 1.110 (°P): 25.9
Colour (SRM): 35.8 (EBC): 70.5
Bitterness (IBU): 53.4 (Average)
65% Pale Ale Malt
10% Biscuit
7.5% Flaked Barley
5% Crystal 90
5% Munich I
2.5% Chocolate, Pale
2.5% Flaked Oats
2.5% Roasted Barley
0.2 oz/Gal Columbus (14.4% Alpha) @ 60 Minutes (Boil)
0.2 oz/Gal Horizon (12% Alpha) @ 5 Minutes (Boil)
17.4 oz/Gal Libby's 100% Pure Pumpkin @ 60 Minutes (Boil)
0.0 oz/Gal Irish Moss @ 15 Minutes (Boil)
6.4 oz/Gal Lactose @ 10 Minutes (Boil)
0.1 oz/Gal Pumpkin Spice @ 0 Minutes (Boil)
0.0 oz/Gal Cinnamon @ 0 Days (Primary)
0.0 oz/Gal Nutmeg @ 0 Days (Primary)
0.1 oz/Gal Pumpkin Spice @ 0 Days (Primary)
1.0 oz/Gal Vanilla @ 0 Minutes (Bottling)
Single step Infusion at 155°F for 60 Minutes. Boil for 60 Minutes
Fermented at 68°F with Wyeast 1084 - Irish Ale
Notes: Mash water volume: 6.5 gallons
Mash Water Temp: 167 F
Mashout water volume: 2.85 gallons
Mashout water temp: 212 F
Sparge water volume: 3.5 gallons
Sparge water temp: ~190 F
Total water volume added: 12.85 gallons
Total water volume to boil kettle: 10.35 gallons
Boiling time required to bring volume to 6.35 gallons: 4 hrs
Mash water per pound of grain ratio: 1.33 qt/lb
2.5 gallons of boiling water for mashout is required to raise the temp of the mash to 168 F
Grain absorbtion ratio: 0.13 gallons/lb
Total water loss due to grain absorbtion: 2.5 gallons
Pumpkin will be topped with 1.5 cups of dark brown sugar. Baked @350F for 35 minutes.