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Old 11-08-2007, 10:24 PM   #1
TUCK
 
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Jul 2006
Kennesaw, Ga, Georgia
Posts: 322
Liked 21 Times on 14 Posts


Recipe Type: All Grain   
Yeast: .   
Yeast Starter: .   
Additional Yeast or Yeast Starter: .   
Batch Size (Gallons): .   
Original Gravity: .   
Final Gravity: .   
IBU: .   
Boiling Time (Minutes): .   
Color: .   
Primary Fermentation (# of Days & Temp): .   
Additional Fermentation: .   
Secondary Fermentation (# of Days & Temp): .   

Pumpkin Spice Pale Ale
21-B Winter Specialty Spiced Beer



Size: 5.24 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 195.94 per 12.0 fl oz

Original Gravity: 1.059 (1.026 - 1.120)
|=============#==================|
Terminal Gravity: 1.015 (0.995 - 1.035)
|===============#================|
Color: 20.6 (1.0 - 50.0)
|==============#=================|
Alcohol: 5.79% (2.5% - 14.5%)
|============#===================|
Bitterness: 45.23 (0.0 - 100.0)
|===============#================|

Ingredients:
9 lbs Maris Otter Pale Ale Malt
1 lbs Crystal Malt 60L
.5 lbs Chocolate Malt
1 lbs Honey
2 oz East Kent Goldings (5.0%) - added during boil, boiled 60 min
1 oz Fuggle (4.8%) - added during boil, boiled 20 min
.5 tsp Cloves (ground) - added during boil, boiled 5 min
.5 tsp Nutmeg (ground) - added during boil, boiled 5 min
1 tsp Allspice/ Apple Pie Spice - added during boil, boiled 5 min
4 lbs Pumpkin (fresh) - added during mash and primary
5 ea Cinnamon (stick) - added during boil, boiled 15 min
1 ea White Labs WLP013 London Ale

Schedule:
Ambient Air: 70.0 F
Source Water: 60.0 F
Elevation: 0.0 m


Notes:
Pumpkin covered with brown sugar and apple spice, baked at 350 for two hours. 50% was added to the mash, 50% added to boil.

Results generated by BeerTools Pro 1.0.29


 
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Old 11-09-2007, 11:25 PM   #2
dj_van_gilder
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Jul 2007
Garland Texas
Posts: 84

What kind of yeast do you use?

 
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Old 11-10-2007, 03:50 AM   #3
TUCK
 
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Jul 2006
Kennesaw, Ga, Georgia
Posts: 322
Liked 21 Times on 14 Posts


Quote:
Originally Posted by dj_van_gilder
What kind of yeast do you use?

Ooops, I will add the info.

 
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