Possibly Putrid Pumpkin
Spice, Herb, or Vegetable Beer

 

Type: All Grain

 Date: 09/19/2010

Batch Size: 5.00 gal

 Brewer: Larry Barnhart
Boil Size: 6.41 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 62.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
8 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 72.31 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 8.26 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.13 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 2.07 %
2.00 oz Cascade [4.00 %] (60 min) (First Wort Hop) Hops 26.9 IBU
0.50 oz Fuggles [4.50 %] (30 min) Hops 5.9 IBU
0.25 oz Cloves (Boil 1.0 min) Misc
0.25 oz Ginger Root (Boil 1.0 min) Misc
0.25 tsp Irish Moss (Boil 10.0 min) Misc
0.25 tsp Nutmeg (Boil 1.0 min) Misc
2.00 items Cinnamon Stick (Boil 1.0 min) Misc
5.00 items Allspice (Boil 1.0 min) Misc
6.75 lb Pumpkin (Mash 1.0 hours) Misc
1 lbs 9.6 oz Brown Sugar, Light (8.0 SRM) Sugar 13.22 %
1 Pkgs Belgian Witbier (Wyeast Labs #3944) Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.060 SG

 Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 5.88 % Actual Alcohol by Vol: 7.05 %
Bitterness: 32.8 IBU Calories: 264 cal/pint
Est Color: 14.6 SRM Color:
Color
 

Mash Profile
Mash Name: Double Infusion, Medium Body Total Grain Weight: 10.50 lb
Sparge Water: 1.62 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Double Infusion, Medium Body
Step Time Name Description Step Temp
30 min Protein Rest Add 9.45 qt of water at 134.8 F 122.0 F
30 min Saccrification Add 8.40 qt of water at 200.5 F 154.0 F
10 min Mash Out Add 7.35 qt of water at 207.8 F 168.0 F

 
Mash Notes: Double step infusion - for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 11.2 PSI Carbonation Used: -12
Keg/Bottling Temperature: 40.0 F Age for: 28.0 days
Storage Temperature: 40.0 F  
 

Notes
Cut 3 pie pumpkins (14lbs) in half & boil until soft approx 15 min. Cool & use water for mash
6.75 lbs into the mash
Bag spices & add at end of boil steep 15min before chilling, left bag in primary
Transfered 9/26
Kegged 9/29

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