I've always used canned or otherwise mashed pumpkin in the mash. Three times now it's made a fantastic pumpkin ale.
Toolshed Carving Knife
Style: UnassignedOG: 1.059
Type: All Grain FG: 1.015
ABV: 5.75 %
Calories: 191.40IBU's: 24.56
Efficiency: 70.00 %Boil Size: 6.53 Gals
Color: 10.6 SRM Batch Size: 5.00 Gals
Preboil OG: 1.059Boil Time: 60 minutes
Grains & Adjuncts
AmountName TimeGravity
6.00 lbs Pilsner (2 Row) Ger60 mins 1.037
2.00 lbs Munich Malt60 mins 1.037
2.00 lbs Vienna Malt60 mins 1.036
4.00 ozs Caramel/Crystal Malt -120L 60 mins 1.033
8.00 ozs Cara-Pils/Dextrine60 mins 1.033
12.00 ozs Victory Malt 60 mins 1.034
0.5 lbs Rice Hauls
Hops
AmountIBU'sNameTimeAA %
1.00 ozs 15.36Hallertauer 60 mins 4.80
1.00 ozs 8.58Styrian Goldings15 mins 5.40
1.00 ozs 0.62Spalter 1 mins 4.50
Yeasts
AmountNameLaboratory / ID
1 pkgsAmerican AleWyeast Labs 1056
Additions
3 cans of Libby's canned pumpkin in double layered cheesecloth at dough in and during mash
1.5 tsp of pumpkin pie spice to boil for 1 minute
Mash Profile
Profile Name: All Grain Profile 1
Grain Temp: 70.00 °FMash Tun Vol Loss: 1.00 Gals
Grain Absorption: 0.13 Gals/lbTun Temp Loss: 2.00 °F
Cooling Shrinkage: 4.00 %Kettle Trub Loss: 0.75 Gals
Hourly Boiloff: 9.00 %
Mash Steps:
Infusion60
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Add 14.38 qts water @ 169.4°F
Mash Out10
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Heat to 168.0°F over 2 mins
Fly Sparge
Sparge 21.72 qts water @ 170.00 °F
Water Profile
(none)
Fermentation Steps
NameDays / Temp
Primary7 days @ 68.0°F
Secondary14 days @ 72.0°F
Carbonation
Keg and force carbonate at 40 psi for 24 hours
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