Roasted Pumpkin Ale

[TUCK]

Recipe Type

All Grain

Yeast

.

Yeast Starter

.

Additional Yeast or Yeast Starter

.

Batch Size (Gallons)

.

Original Gravity

.

Final Gravity

.

Boiling Time (Minutes)

.

IBU

.

Color

.

Primary Fermentation (# of Days & Temp)

.

Secondary Fermentation (# of Days & Temp)

.

Additional Fermentation

.

[size=+2]Pumpkin Spice Pale Ale[/size]
[size=+1]21-B Winter Specialty Spiced Beer[/size]

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)
|===============#================|

[size=+1]Ingredients:[/size]
9 lbs Maris Otter Pale Ale Malt
1 lbs Crystal Malt 60°L
.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

[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


[size=+1]Notes:[/size]
Pumpkin covered with brown sugar and apple spice, baked at 350 for two hours. 50% was added to the mash, 50% added to boil.

[size=-1]Results generated by BeerTools Pro 1.0.29[/size]

 

[dj_van_gilder]

What kind of yeast do you use?

 

[TUCK]

What kind of yeast do you use?

Ooops, I will add the info.