Recipe Type: Partial Mash
Yeast: Nottingham
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.071
Final Gravity: 1.015
IBU: 25
Boiling Time (Minutes): 60
Color: 12
Primary Fermentation (# of Days & Temp): 30 days
Secondary Fermentation (# of Days & Temp): none
3.5# Briess Golden Light DME
3.5# 6-Row
1# Caramel 60
1# Biscuit Malt
.5# Flaked Wheat
.5# Brown Sugar
60.00 oz Pumpkin, Canned (Baked for 1 hour at 350 and mashed with grains)
1 oz Kent Goldings (7.2% AA 60.0 min)
1 tsp allspice (5 min)
1 tsp cinnamon (5 min)
.5 tsp nutmeg (5 min)
.5 tsp clove (5 min)
The first question I have is will I have enough room to mash in my 4 gallon pot? I know the grains and water will fit, but I'm concerned about the room the pumpkin will take up. Also, how do my spice amounts look? Any advice on mash temps? I'm basically going for pumpkin pie in a glass. Thanks in advance.
Yeast: Nottingham
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.071
Final Gravity: 1.015
IBU: 25
Boiling Time (Minutes): 60
Color: 12
Primary Fermentation (# of Days & Temp): 30 days
Secondary Fermentation (# of Days & Temp): none
3.5# Briess Golden Light DME
3.5# 6-Row
1# Caramel 60
1# Biscuit Malt
.5# Flaked Wheat
.5# Brown Sugar
60.00 oz Pumpkin, Canned (Baked for 1 hour at 350 and mashed with grains)
1 oz Kent Goldings (7.2% AA 60.0 min)
1 tsp allspice (5 min)
1 tsp cinnamon (5 min)
.5 tsp nutmeg (5 min)
.5 tsp clove (5 min)
The first question I have is will I have enough room to mash in my 4 gallon pot? I know the grains and water will fit, but I'm concerned about the room the pumpkin will take up. Also, how do my spice amounts look? Any advice on mash temps? I'm basically going for pumpkin pie in a glass. Thanks in advance.