Pumpkin Beer Brew Day

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Pumpkin Beer 11B

Recipe Specifications
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Boil Size: 8.30 gal
Post Boil Volume: 7.55 gal
Batch Size (fermenter): 6.50 gal  
Bottling Volume: 6.00 gal
Estimated OG: 1.062 SG
Estimated Color: 17.8 SRM
Estimated IBU: 16.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 78.1 %
Boil Time: 60 Minutes

Ingredients:
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Amt                   Name                                     Type          #        %/IBU        
5.50 gal              Boston, MA                               Water         1        -            
5.50 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   2        -            
5 lbs                 Brewers Malt 2-Row (Briess) (1.8 SRM)    Grain         3        24.8 %       
3 lbs                 Munich (BestMälz) (7.6 SRM)              Grain         4        14.9 %       
2 lbs                 Munich Dark (BestMälz) (12.7 SRM)        Grain         5        9.9 %        
2 lbs                 Wheat - White Malt (Briess) (2.3 SRM)    Grain         6        9.9 %        
1 lbs                 Caramel/Crystal Malt - 20L (20.0 SRM)    Grain         7        5.0 %        
8.0 oz                Brown Malt (Simpsons) (150.0 SRM)        Grain         8        2.5 %        
4.0 oz                Carafa Special I (Weyermann) (320.0 SRM) Grain         9        1.2 %        
4 lbs 12.0 oz         Pumpkin Puree (3.0 SRM)                  Sugar         10       28.5 %       
8.0 oz                Sugar, Table (Sucrose) (1.0 SRM)         Sugar         11       2.5 %        
3.0 oz                Molasses (80.0 SRM)                      Sugar         12       0.9 %        
1.00 oz               Fuggle [4.20 %] - Boil 60.0 min          Hop           13       10.6 IBUs    
0.25 oz               Northern Brewer [10.00 %] - Boil 45.0 mi Hop           14       5.8 IBUs     
0.28 tsp              Irish Moss (Boil 10.0 mins)              Fining        15       -   
        
6.00 Items            Cinnamon Stick (Boil 5.0 mins)           Spice         16       -            
0.75 tbsp                      Ginger, chopped (Boil 0.0 mins)     Herb          17       -            
10.00 Items           Allspice (Boil 0.0 mins)                 Spice         18       -            
4.00 Items            Cardamom (Boil 0.0 mins)                 Spice         19       -            
0.75 tbsp             Nutmet (Boil 0.0 mins)                   Spice         20       -           

1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         21       -            


Mash Schedule: 152F, Mash Out, Batch Sparge
Total Grain Weight: 20 lbs 3.0 oz
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Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 18.19 qt of water at 167.6 F                     154.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 5.66gal) of 168.0 F water
Notes:
Recipe inspired by Gordon Strong in Modern Homebrew Recipes.

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9/23/17: Roasted pumpkin puree in oven at 415F until lightly browned. Hit mash temp, added pumpkin for last 10 mins of mash. Added rice hulls.

Brewed, with 7.5 gallons of pre-boil wort, so under sparged, kind of as intended.

Boiled 90 mins. At knockout, added spices in mesh bag, steeped 10 mins, occasionally stirring with the spice bag.

Began force cooling with IC, removed spices.

Chilled to 100F. Settled, then racked to carboy.

9/24/17: 8am Beer was in basement at 69F. It's been an unusually hot few days for late September. Oxygenated for 30 sec. Pitched rehydrated packet of S-04.

9/25/17, 7am: Active fermentation. A bit too hot for my liking. Basement temp was 70F ambient.