So, I have recently made the leap into all grain brewing with good results so far.... I have been using the brew target software and have been concentrating mostly on SMASH beers until I lock down my system and get my legs under me. Most recently I brewed an amazing Vienna/Centennial Smash which knocked everyone's socks off (and did wonders for my brewing confidence).
Shameless self plugging aside, I am going over my old extract recipes and looking to improve on some of my better beers through the all grain process. As Pumpking has already hit retail shelves, I thought I should start dealing with my pumpkin beer.
Additions aside (I have not plugged in any values for the spices, pumpkin, lactose, etc... as I feel confident I can use the same as I did with extract), I was wondering if anybody would mind checking over my base beer recipe and offering up any advice. Thanks in advance!
MQ: Pumpkin Pie - Christmas/Winter Specialty Spiced Beer
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Batch Size: 5.500 gal
Boil Size: 6.750 gal
Boil Time: 60.000 min
Efficiency: 70%
OG: 1.071
FG: 1.021
ABV: 5.4%
Bitterness: 31.2 IBUs (Tinseth)
Color: 14 SRM (Morey)
Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) US Grain 8.000 lb Yes No 79% 2 L
Briess - Vienna Malt Grain 4.000 lb Yes No 78% 4 L
Briess - Caramel Malt 40L Grain 2.000 lb No No 75% 40 L
Biscuit Malt Grain 2.000 lb No No 79% 23 L
Milk Sugar (Lactose) Sugar 2.000 lb No Yes 76% 0 L
Total grain: 18.000 lb
Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Kent Goldings 5.5% 2.000 oz Boil 60.000 min Pellet 31.2
Misc
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Name Type Use Amount Time
Vanilla Beans Flavor Primary 0.000 tsp 0.000 s
Cinnamon Spice Boil 0.000 oz 0.000 s
Nutmeg Spice Boil 0.000 oz 0.000 s
Mace Spice Boil 0.000 oz 0.000 s
Pumpkin Flavor Mash 0.000 oz 0.000 s
Yeast
================================================================================
Name Type Form Amount Stage
Wyeast - Whitbread Ale Ale Liquid 0.528 cup Primary
Shameless self plugging aside, I am going over my old extract recipes and looking to improve on some of my better beers through the all grain process. As Pumpking has already hit retail shelves, I thought I should start dealing with my pumpkin beer.
Additions aside (I have not plugged in any values for the spices, pumpkin, lactose, etc... as I feel confident I can use the same as I did with extract), I was wondering if anybody would mind checking over my base beer recipe and offering up any advice. Thanks in advance!
MQ: Pumpkin Pie - Christmas/Winter Specialty Spiced Beer
================================================================================
Batch Size: 5.500 gal
Boil Size: 6.750 gal
Boil Time: 60.000 min
Efficiency: 70%
OG: 1.071
FG: 1.021
ABV: 5.4%
Bitterness: 31.2 IBUs (Tinseth)
Color: 14 SRM (Morey)
Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) US Grain 8.000 lb Yes No 79% 2 L
Briess - Vienna Malt Grain 4.000 lb Yes No 78% 4 L
Briess - Caramel Malt 40L Grain 2.000 lb No No 75% 40 L
Biscuit Malt Grain 2.000 lb No No 79% 23 L
Milk Sugar (Lactose) Sugar 2.000 lb No Yes 76% 0 L
Total grain: 18.000 lb
Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Kent Goldings 5.5% 2.000 oz Boil 60.000 min Pellet 31.2
Misc
================================================================================
Name Type Use Amount Time
Vanilla Beans Flavor Primary 0.000 tsp 0.000 s
Cinnamon Spice Boil 0.000 oz 0.000 s
Nutmeg Spice Boil 0.000 oz 0.000 s
Mace Spice Boil 0.000 oz 0.000 s
Pumpkin Flavor Mash 0.000 oz 0.000 s
Yeast
================================================================================
Name Type Form Amount Stage
Wyeast - Whitbread Ale Ale Liquid 0.528 cup Primary