Ok, 2nd All Grain recipe. Hopefully ready by Thanksgiving! 5gal output.
7# 2-row
2# Caramel/Crystal
1# Victory
1# Quaker Oats
1 oz Willamette (60 min)
0.5 oz US Fuggles (15 min)
0.5 oz US Fuggles (flame out)
1 pk Nottingham Ale Yeast
1.5 cups Bourbon
1 tsp Pumpkin Spice
OG 1.048 @ 82F
FG 1.004 @ 72F
ABV 6%
Baked 45 oz pumpkin pie filling with molasses drizzle on a cookie sheet @ 325F for 1 hr, let cool. 5gal of water hit 166F, added to Igloo mash tun, added grain bill and let mash for 1 hr @ about 155 (at this point, I was trying to measure temp and my wife's digital thermometer went splash into the mash - XP ). Drained wort, then added 1gal sparge water (170F), drained again, and began the boil with 4.5 gal of wort. Added hops a indicated above and added 1/3 of the pumpkin at flame out; left with 4gal wort . The other 2/3 pumpkin went straight into the fermentation bucket. Once everything cooled down, pitched rehydrated yeast and bourbon, stirred like crazy, and set to forget for two weeks. I will be adding the spice after main fermentation is done to avoid loss of flavor/aroma. Can't wait!
7# 2-row
2# Caramel/Crystal
1# Victory
1# Quaker Oats
1 oz Willamette (60 min)
0.5 oz US Fuggles (15 min)
0.5 oz US Fuggles (flame out)
1 pk Nottingham Ale Yeast
1.5 cups Bourbon
1 tsp Pumpkin Spice
OG 1.048 @ 82F
FG 1.004 @ 72F
ABV 6%
Baked 45 oz pumpkin pie filling with molasses drizzle on a cookie sheet @ 325F for 1 hr, let cool. 5gal of water hit 166F, added to Igloo mash tun, added grain bill and let mash for 1 hr @ about 155 (at this point, I was trying to measure temp and my wife's digital thermometer went splash into the mash - XP ). Drained wort, then added 1gal sparge water (170F), drained again, and began the boil with 4.5 gal of wort. Added hops a indicated above and added 1/3 of the pumpkin at flame out; left with 4gal wort . The other 2/3 pumpkin went straight into the fermentation bucket. Once everything cooled down, pitched rehydrated yeast and bourbon, stirred like crazy, and set to forget for two weeks. I will be adding the spice after main fermentation is done to avoid loss of flavor/aroma. Can't wait!
