2 - 29oz cans of Pumpkin Puree needed *1 - added with grain when mashing in *1 - added at last 15 minutes of boil 2-3 tsp - Pumpkin pie spice added during last 15 minutes of boil 1lb - Lactose added in last 15 minutes of boil SECONDARY ADJUNCT: Dry-BEAN 1/3 pound of whole coffee beans for 5-7 days. (Use flavored coffee I did 50/50 Pumpkin Spice coffee and Opera Cream coffee)
Non-traditional brown (2 yeasts and non-traditional hops). Brew day: 11.30.18 Mashed at 151F for almost 2 hours with ramped-up temps toward the end. Mash pH was 5.23. Netted 4.4 gallons. OG = 1.051.