Scottish Export 80/- Recipe - Pumpkin spce V2

Recipe Info

Recipe Image

Pumpkin spce V2

by on
All Grain
18.9271 Liter(s)
24.6052 Liter(s)
60 min
60%
Comments  Brew Sessions (0)
My second attempt at my pumpkin ale, significant better results but is missing something... Very good feedback from both beer judges and general drinkers. my most popular yet

Fermentables

% kg fermentable ppg   L   usage  
69% 4.536 Maris Otter Pale - UK 38
Mash
15% 1 CaraHell - DE 33
10°
Mash
15% 1 Melanoidin Malt - US 37
20°
Mash
6.536 kg

Hops

g variety type usage time AA   IBU  
15 Target Leaf Boil 60 minutes 11.0 17.7
30 Challenger Leaf Boil 30 minutes 7.0 17.3
10 Challenger Leaf Boil 15 minutes 7.0 3.7
55 g IBUs calculated using the Tinseth formula

Yeast

name attenuation  
White Labs Bedford British Ale WLP006 76%
 

Other Stuff

amount unit name usage
0.5 each Cinnamon Boil
0.3 each Allspice Boil
0.2 each Clove Boil
0.2 each Ginger Boil
0.2 each Nutmeg Boil
0.2 each Anise Boil
0.5 ml Vanilla Extract Mash
2.5 kg Pumpkin fresh (Roasted) Mash
2 each Irish Moss Mash
 

Mash Steps

No Mash Steps in this Recipe

Special Instructions

  1. note: the each referes to teaspoon in spices and added 15 mins to end of boil

Tasting Notes (1)

Butters

Tasted on 4/8/2015 by Butters

Notes:

it turned out crystal clear beautiful color. nice flavor overall could be better body. next season attempt with less cinnamon and higher mash temp.

Recipe Facts

Pumpkin spce V2
Scottish Export 80/-
18.93 Gallons Liters
24.61 Gallons Liters  @  60  min
1.064
1.015
11.5° SRM
60%
38.8 IBU (tinseth)
0.60
6.3% ABV
217 per 12oz
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