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Old 09-09-2013, 09:37 PM   #1
Oct 2012
Vancouver, British Columbia
Posts: 26
Liked 2 Times on 2 Posts

Recipe Type: Partial Mash   
Yeast: Nottingham Ale Yeast   
Yeast Starter: Rehydrate at 86-92F   
Batch Size (Gallons): 6   
Original Gravity: 1.069   
Final Gravity: 1.017   
IBU: 24   
Boiling Time (Minutes): 60   
Color: 6 - dark orange   
Primary Fermentation (# of Days & Temp): 7 at 72F   
Secondary Fermentation (# of Days & Temp): 14 at 72F   
Tasting Notes: Tart, spice subtle, hoppy, very clean taste...   

6.8% ABV
6 SRM (way darker due to pumpkin)

10.50 LB Golden Light LME (Boil)
0.50 LB Carapils/Dextrin Malt (Mash)
0.25 LB Caramel 60L Malt (Mash)
0.25 LB Munich Malt (Mash)
0.25 LB Victory Malt (Mash)
0.25 LB Amber/Brown Malt (Mash)
0.25 LB Wheat Malt (Mash)

3.75 LB (60 oz) Canned Pumpkin (Libby's 100% Pure Pumpkin) Cooked @ 350F for 30 Minutes (or 375F for 60 Minutes for more caramel flavour) (Mash)

1.5 oz Goldings (US) Hops 5.7% AA @ 60 Min
1.5 oz Goldings (US) Hops 5.7% AA @ 5 Min

1 tsp Irish Moss 10 Min (rehydrate at 20 Min)

1 PKG Nottingham Ale Yeast

1 tsp Cinnamon (ground) @ 1 min
1/2 tsp Nutmeg (ground) @ 1 Min
1/4 tsp Ginger (ground) @ 1 Min
1/8 tsp Cloves (ground) @ 1 Min

12 tbsp Brown Sugar to prime
(I used regular dextrose because I forgot and it turned out great but I think the brown sugar will compliment the flavors)

Mash grains with cooked pumpkin for 60 Minutes at 155F in 3 Liters (qts) of water. Stir every 15 minutes. Strain when adding to boil with Golden LME.

Add Hops at 60 and 5 minutes and then add spices at 1 Minute to avoid boil-off of flavours and tastes.

See the new All Grain version here here:


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