Half batch. Pumpkin spice brown ale without pumpkin. Never tried it before. Basically this is my recipe after listening to pro and experienced brewers about what works and what doesn't.
Fermentables
83% - Pale Ale - US
5
37
3
Mash
5% - Brown Malt - UK
0.3
33
65
Mash
5% - Victory Malt - US
0.3
34
28
Mash
5% - Caramel/Crystal 60 - US
0.3
36
60
Mash
2% - Smoked Malt - US
0.1
37
9
Mash
Hops
Fuggles
0.5
Pellet
Boil
60 min(s)
4.8
14.9
Fuggles
0.25
Pellet
Boil
15 min(s)
4.8
3.7
Yeast
WLP520 Sigmund Kviek Ale Yeast
78%
Other Stuff
Whirlfloc
0.25
tsp
Boil
Pumpkin Pie Spice
0.5
tsp
Boil
Wyeast Yeast Nutrient Blend
0.5
tsp
Boil
Mash Steps
Saccharification Rest
Direct Heat
158
60 min
Special Instructions
1.Whirlfloc, Yeast Nutrient, and Pumpkin Pie Spice with 1 min remaining in the boil.
2.Ferment @ 60F under 15 psi for 7 days. Raise to room temp for 3 days for diacetly rest.
3.Cold crash to 33F for 4 days. Transfer to serving keg on top of gelatin.
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