Samhain Pumpkin Brown - Spice, Herb, or Vegetable Beer homebrew beer recipe

	Samhain Pumpkin Brown

20
SRM

	Style Comparison
	Low		High
OG	1.030	1.052	1.110
FG	1.005	1.016	1.025
IBU	0	20.4	70
SRM	5	20.0	50
ABV	2.5	4.6	12
CO2	2	2.4	3

Type: All Grain
Style: BJCP 2004 - Spice, Herb, or Vegetable Beer

Recipe Notes: Boil the pumpkin seperately before adding to the mash to geletanize the starches. Adding pumpkin is optional- it'll add some sugars and oragne hue, but no appreciable flavor. Add about 2 teaspoon of pie spices (per 10 Gal) to the boil. When you rack, taste the sample and you can add more in a vodka infusion if you want more spice. Generally, less is better!

Tasting Notes:

Actions:

Status	Testing
Rating	35 Out of 50 (1 Votes) - Rate The Recipe
Brewer	Bryan Peretto
Boil Size	11.45 Gal
Boil Time	60 mins
Batch Size	10 Gal

Primary	4 days at 68 °F
Secondary	7 days at 68 °F
Tertiary
Lager/Condition	28 days at 52 °F
Calories (12oz)	169

%	Weight	Grain	Type	Color
70%	14 lbs	Pale Malt, Maris Otter (Thomas Fawcett)	Grain	3
10%	2 lbs	Munich Malt	Grain	10
7.5%	1.5 lbs	Pumpkin Pie Filling	Adjunct	15
5%	1 lbs	CaraMunich I 40L	Grain	40
5%	1 lbs	Special Roast	Grain	50
2.5%	8 oz	Chocolate Malt (Thomas Fawcett)	Grain	508

Weight	Name	Time	Type	Use
0.33 fl oz	Pumpkin Pie Spices	5 mins	Spice	Boil

Weight	Hop	Notes	Form	AA%	Boil Time
1.75 oz	Goldings - E.K.	Boil	Pellet	5.00	60 mins
0.5 oz	Fuggle	Boil	Pellet	4.10	30 mins

Lab	Product	Name	Type	Form
Wyeast Labs	1099	Whitbread Ale	Ale	Liquid

Water Profile	Ca	Mg	Na	SO4	Cl	HCO3	pH
London, England	52	16	99	77	60	156	8

Mash: Single Infusion, Avg
Name	Type	Target Temp	Time
Step1	Infusion	151 °F	60 mins
MashOut	Temperature	170 °F	0 mins
Mashout: 170 °F

Submitted By: SirVorlauf On 8/3/06
Last Updated: 9/29/06