Brew Date: 10-02-2017
Malts:
1.5 lb. Gold Malt Extract Syrup
3.0 oz. 2-Row Malt
3.0 oz. Caramel 20L
3.0 oz. Caramel 40L
3.0 oz. Flaked Oats
PPG
36 / 54.0
38 / 5.3
35 / 4.9
34 / 4.8
32 / 4.5
DP
0
140
0
0
0
Deg L
4
2
20
40
1
Bill%
77.2
5.7
5.7
5.7
5.7
Adjuncts: 15 oz. Canned Pumpkin, 1/4 tsp Pumpkin Pie Spice (flameout)
Calc OG: 1.073 BE: 75% DP: 35 SRM: 25 IBUs: 35 TGW: 3.25 lbs.
Yeast: Safale US-05
Procedure:
Bring 1.5 gal water to 152F. Steep specialty grains and pumpkin puree (use filter bag) for 60 min, then remove. Bring to boil, then turn off heat, add malt extract, and bring back to boil, stirring frequently. Add 4g Magnum, boil for 20 min. Add 3.5g Cascade, boil for 30 min. Add flocculant, boil 10 min. Add 1/4 tsp pumpkin spices. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.074
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks.
Bottling:
After 2 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.019 ABV = (1.074 - 1.019) x 131.25 = 7.3%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Very good with subtle pumpkin flavor. More pumpkin spice would have been better (1/2 tsp?)