Recipe Type: All Grain
Yeast: Wyeast Thames Valley Ale (1275)
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5.5
Original Gravity: 1.061
Final Gravity: 1.018
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 10 @ 65
Secondary Fermentation (# of Days & Temp): 5 @ 65
Tasting Notes: The aroma at bottling was coffee, chocolate, roast, pumpkin pie, then cinnamon.
Wanted to make a Pumpkin Latte taste in a beer. Started with a concept of a milk stout and added everything below in order to make what I envisioned.
10 lbs 2-Row
3.75 lbs Pumpkin
1.5 lbs Chocolate Malt
1 lbs Rice Hulls
0.5 lbs Carmel 60L
0.5 oz Columbus (15.4%) @ 60 min
1.5 lbs Lactose @ 10 min
1 tsp Pumpkin Spice @ 1 min
1 tsp Cinnamon @ 1 min
6 oz Newman's Own French Roast Whole Bean Coffee for 24 hours in the secondary
1 tsp Pumpkin Spice/Cinnamon mixture tea @ bottling
Taste was sweet but balanced perfectly with the bitterness, coffee up front, roasty chocolate, then pumpkin pie and cinnamon flavors.
Will update when I open one in a week to try it.