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Old 09-12-2011, 10:05 PM   #1
Aug 2009
Joliet, Illinois
Posts: 73

Hey everyone. First try at a pumpkin ale this weekend. Let me know what you think of the recipe.

Thanks Eddie

Recipe: CromBrew Ichabod Ale
Style: 21A-Spice, Herb or Vegetable Beer-Spice, Herb or Vegetable Beer

Recipe Overview

Wort Volume Before Boil: 6.50 US gals
Wort Volume After Boil: 5.50 US gals
Volume Transferred: 5.00 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.00 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.043 SG
Expected OG: 1.051 SG
Expected FG: 1.012 SG
Expected ABV: 5.1 %
Expected ABW: 4.0 %
Expected IBU (using Tinseth): 27.6
Expected Color: 10.0 SRM
Apparent Attenuation: 74.9 %
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Rahr 2-Row Pale Malt 7lb 8oz (69.8 %) In Mash/Steeped
NB German Munich Malt 2lb 8oz (23.3 %) In Mash/Steeped
Briess Caramel 80L 8.00 oz (4.7 %) In Mash/Steeped
Briess Caramel 60L 4.00 oz (2.3 %) In Mash/Steeped

US Cluster (7.5 % alpha) 1.00 oz Loose Pellet Hops used All Of Boil

Other Ingredients
Pumpkin 80.00 oz used In Mash
Brown Sugar 16.00 oz used In Boil
Pumpkin Spice 1.00 oz used In Boil

Yeast: Wyeast 1056-American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (152F) w/ Mash Out
Step: Rest at 152 degF for 60 mins
Step: Raise to and Mash out at 170 degF for 10 mins

Recipe Notes
Add Pumpkin Spice at Flame-Out for 15 minutes with the lid
Add brown sugar for the entire boil
"Beer is proof God wants us to be happy."

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Old 09-13-2011, 02:01 PM   #2
Aug 2009
Joliet, Illinois
Posts: 73

Any thoughts would be great!
"Beer is proof God wants us to be happy."

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