First pumpkin ale I've ever brewed. Brew day 8/19/15. Used 55 oz of pumpkin puree and 15 oz of butternut squash. Baked all of it at 400 degrees for 1 hour (turning every 15 minutes). Added half to the mash (90 minutes at 155) and half to the kettle as it was heating up to a boil (removed just before boil). 90-minute boil. At flameout, added 1/2 tsp allspice, 1/2 tsp nutmeg, 1/2 tsp powdered ginger and 2 cinnamon sticks. Batch sparged. Will add more cinnamon, nutmeg and 1 oz candied/dried ginger (pre-soaked in vanilla vodka) plus 1 oz pure vanilla in the secondary. OG = 1.059. Transferred to secondary on 8/25/15 (racked onto vanilla, ginger, cinnamon, nutmeg).
Fermentables
36% - 2-Row - US
5
37
1
Mash
36% - Golden Promise - UK
5
37
3
Mash
14% - Vienna - DE
2
37
4
Mash
4% - Caramel/Crystal 60 - US
0.5
36
60
Mash
2% - Brown Malt - UK
0.25
33
65
Mash
7% - Flaked Oats - US
1
37
1
Mash
2% - Lactose - Milk Sugar - US
0.3
41
1
Late
Hops
Magnum
0.75
Pellet
Boil
60 min(s)
12.3
37.8
Yeast
Mangrove Jack's Craft Series dried yeast - M27 Belgian Ale
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