Here is the Recipe I have so far:
STATS:
Original Gravity: 1.079
Final Gravity: 1.022
ABV (standard): 7.5%
IBU (tinseth): 17.29
FERMENTABLES:
6 lb - Dry Malt Extract - Light (50%)
1 lb - Dry Malt Extract - Light - (late addition) (8.3%)
STEEPING GRAINS:
0.75 lb - American - Victory (6.3%)
0.25 lb - United Kingdom - Crystal 60L (2.1%)
2.5 lb - American - Vienna (20.8%)
1 lb - American - Munich - Light 10L (8.3%)
0.5 lb - American - Carapils (Dextrine Malt) (4.2%)
HOPS:
1 oz - Palisade, Type: Pellet, AA: 7.5, Use: Boil for 60 min, IBU: 15.44
1 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 5 min, IBU: 1.85
OTHER INGREDIENTS:
30 oz - Pumpkin, Type: Other, Use: Mash
1 each - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
15 oz - Pumpkin, Time: 15 min, Type: Other, Use: Boil
0.5 tsp - cardamom, Time: 5 min, Type: Spice, Use: Boil
1.5 tsp - Cinnamon, Time: 5 min, Type: Spice, Use: Boil
1.5 tsp - Nutmeg, Time: 5 min, Type: Spice, Use: Boil
5 each - Whole cloves, Time: 5 min, Type: Spice, Use: Boil
0.5 oz - Oak Chips, Type: Other, Use: Secondary
YEAST:
Fermentis / Safale - Safale - English Ale Yeast S-04
NOTES:
-Mash Grains - Use cooler and do mash in a bag method. Include part of pumpkin in mash.
-Sparge - Heat sparge water to ~170 F, sparge in brew pot. Add pumpkin into brewpot if possible.
-Soak Oak in bourbon while in primary, discard bourbon.[/I]
I'm mainly interested in feedback regarding the pumpkin and spices. I already have every else.
For the spices: I do want the spices to be prominent. Do you think that I am overdoing it? If I don't have enough I can add it in the secondary or at bottling.
For the pumpkin: Sounds like different people do this different ways. I included some in the "mash" and some late in the boil. I've heard of people roasting the pumpkin prior to adding it. Do you think this adds anything? I am planning to do canned pumpkin.
STATS:
Original Gravity: 1.079
Final Gravity: 1.022
ABV (standard): 7.5%
IBU (tinseth): 17.29
FERMENTABLES:
6 lb - Dry Malt Extract - Light (50%)
1 lb - Dry Malt Extract - Light - (late addition) (8.3%)
STEEPING GRAINS:
0.75 lb - American - Victory (6.3%)
0.25 lb - United Kingdom - Crystal 60L (2.1%)
2.5 lb - American - Vienna (20.8%)
1 lb - American - Munich - Light 10L (8.3%)
0.5 lb - American - Carapils (Dextrine Malt) (4.2%)
HOPS:
1 oz - Palisade, Type: Pellet, AA: 7.5, Use: Boil for 60 min, IBU: 15.44
1 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 5 min, IBU: 1.85
OTHER INGREDIENTS:
30 oz - Pumpkin, Type: Other, Use: Mash
1 each - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
15 oz - Pumpkin, Time: 15 min, Type: Other, Use: Boil
0.5 tsp - cardamom, Time: 5 min, Type: Spice, Use: Boil
1.5 tsp - Cinnamon, Time: 5 min, Type: Spice, Use: Boil
1.5 tsp - Nutmeg, Time: 5 min, Type: Spice, Use: Boil
5 each - Whole cloves, Time: 5 min, Type: Spice, Use: Boil
0.5 oz - Oak Chips, Type: Other, Use: Secondary
YEAST:
Fermentis / Safale - Safale - English Ale Yeast S-04
NOTES:
-Mash Grains - Use cooler and do mash in a bag method. Include part of pumpkin in mash.
-Sparge - Heat sparge water to ~170 F, sparge in brew pot. Add pumpkin into brewpot if possible.
-Soak Oak in bourbon while in primary, discard bourbon.[/I]
I'm mainly interested in feedback regarding the pumpkin and spices. I already have every else.
For the spices: I do want the spices to be prominent. Do you think that I am overdoing it? If I don't have enough I can add it in the secondary or at bottling.
For the pumpkin: Sounds like different people do this different ways. I included some in the "mash" and some late in the boil. I've heard of people roasting the pumpkin prior to adding it. Do you think this adds anything? I am planning to do canned pumpkin.