beer147
New Member
- Joined
- 11/6/08
- Messages
- 3
- Reaction score
- 0
Brewer's Notes
Bake one pumpkin in oven till soft, let cool and remove skin and seeds. Cut into 5 cm cubes and add to start of 60 min boil with hops. Add spices at 50 min mark. At flame out remove pumpkin with strainer and discard.
Ferment at 18 deg c for 14 days then raise temp to 20 deg for 2 days for Diacetyl Rest. cold crash to 2 deg c. Bottle condition for 6 weeks.
Ferment at 18 deg c for 14 days then raise temp to 20 deg for 2 days for Diacetyl Rest. cold crash to 2 deg c. Bottle condition for 6 weeks.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
0.4 kg | JWM Crystal 140 | |
0.1 kg | JWM Chocolate Malt | |
6 kg | Generic DME - Light | |
0.5 kg | Brown Sugar |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
90 g | Hallertauer Hersbrucker (Pellet, 4.0AA%, 60mins) |
Yeast
11 g | DCL Yeast US-05 - American Ale |
Misc
2 g | Ginger Root (grated) | |
1 sticks | Cinnamon | |
1 g | Nutmeg | |
1 g | Irish Moss |
44L Batch Size
Brew Details
- Original Gravity 1.06 (calc)
- Final Gravity 1.015 (calc)
- Bitterness 19.5 IBU
- Efficiency 100%
- Alcohol 5.86%
- Colour 25 EBC
- Batch Size 44L
Fermentation
- Primary 14 days
- Conditioning 6 days