#### Brewtard16

##### Member

Pretty new to posting, but I read a lot of information on this forum. excellent resource!

Would like some help with critiquing this recipe. Fairly new to all grain brewing, so please go easy on me, I love constructive criticism. thanks for your help!

I wanted to go big with this one. Full bodied, sweet, full of flavor. I am shooting for a good desert beer to sip on.

Pumpkin Pie Imperial Stout (Imperial Stout)

Original Gravity (OG): 1.110 (°P): 25.9

Colour (SRM): 35.8 (EBC): 70.5

Bitterness (IBU): 53.4 (Average)

65% Pale Ale Malt

10% Biscuit

7.5% Flaked Barley

5% Crystal 90

5% Munich I

2.5% Chocolate, Pale

2.5% Flaked Oats

2.5% Roasted Barley

0.2 oz/Gal Columbus (14.4% Alpha) @ 60 Minutes (Boil)

0.2 oz/Gal Horizon (12% Alpha) @ 5 Minutes (Boil)

17.4 oz/Gal Libby's 100% Pure Pumpkin @ 60 Minutes (Boil)

0.0 oz/Gal Irish Moss @ 15 Minutes (Boil)

6.4 oz/Gal Lactose @ 10 Minutes (Boil)

0.1 oz/Gal Pumpkin Spice @ 0 Minutes (Boil)

0.0 oz/Gal Cinnamon @ 0 Days (Primary)

0.0 oz/Gal Nutmeg @ 0 Days (Primary)

0.1 oz/Gal Pumpkin Spice @ 0 Days (Primary)

1.0 oz/Gal Vanilla @ 0 Minutes (Bottling)

Single step Infusion at 155°F for 60 Minutes. Boil for 60 Minutes

Fermented at 68°F with Wyeast 1084 - Irish Ale

Notes: Mash water volume: 6.5 gallons

Mash Water Temp: 167 F

Mashout water volume: 2.85 gallons

Mashout water temp: 212 F

Sparge water volume: 3.5 gallons

Sparge water temp: ~190 F

Total water volume added: 12.85 gallons

Total water volume to boil kettle: 10.35 gallons

Boiling time required to bring volume to 6.35 gallons: 4 hrs

Mash water per pound of grain ratio: 1.33 qt/lb

2.5 gallons of boiling water for mashout is required to raise the temp of the mash to 168 F

Grain absorbtion ratio: 0.13 gallons/lb

Total water loss due to grain absorbtion: 2.5 gallons

Pumpkin will be topped with 1.5 cups of dark brown sugar. Baked @350F for 35 minutes.