Calabaza Gordo Recipe

Recipe Info

Recipe Image

Calabaza Gordo

by on
Extract
5.5 Gallon(s)
4 Gallon(s)
60 min
75%
Actual ABV 8.9%

Fermentables

9% - Dry Malt Extract - Dark - US
1
44
18
Extract
9% - Brown Sugar - US
1
46
10
Late
9% - Maple Syrup - US
1
30
35
Late
4% - Molasses - US
0.5
36
80
Late
9% - Caramel/Crystal 60 - US
1
36
60
Steep
9% - Biscuit Malt - BE
1
36
23
Steep
52% - Liquid Malt Extract - Light - US
6
35
4
Extract

Hops

Goldings
2
Pellet
Boil
60 min(s)
5.2
30.1

Yeast

White Labs Trappist Ale WLP500
77%

Other Stuff

Pumpkin Fruit (1.8 lb can)
58
oz
Boil
Spiced Rum (Kraken or Similar)
12
oz
Secondary
Pumpkin Pie Spice
2
tbsp
Secondary
Irish Moss
0.25
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Roast Pumpkin for 60 minutes with molasses to carmalize
2.
Add All ingredient to boil (60 minutes), Except rum and pie spice
3.
Ferment for 14 Days, Add rum and pie spice
4.
Secondary fermentation for 14 more days
5.
Enjoy

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Calabaza Gordo
  • 5.50 Gallons Liters Batch Size
  • 4.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.070 OG
  • 1.016 FG
  • 30.1 IBU (tinseth) Bitterness
  • 0.43 BG:GU
  • 18.4° SRM Color
  • 75% Efficiency
  • 6.9% ABV Alcohol
  • 237 per 12oz Calories
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