Autumn ale
MALT:
Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 3kg
Crisp Light Munich Malt (EBC 15 -25) – 1150g
Weyermann® Bohemian Pilsner Malt (EBC 3 – 5) – 800g
Weyermann® CaraRed® Malt (EBC 40 – 60) – 400g
Weyermann® Caramunich® Type 1 Malt (EBC 80 -100) – 230g
HOPS:
Northern Brewer – 30g / 30 minutes
1x cinnamon sticks / 5 minutes
1/2 tsp cinnamon / 5 minutes
1x whole grated nutmeg / 5 minutes
TARGET VOLUME: 23 litres
STRIKE VOLUME: 32 litres @ 70°C
SPARGE VOLUME: 1 full kettle
FERMENTER VOLUME: 23 litres
PACKAGED VOLUME: 20x 500ml and 29x 330ml bottles
ADJUNCTS: 1x campden tablet, 1/2x protofloc tablet, 3kg roasted pumpkin flesh at the start of the boil
MASH: 68°C / 60 minutes
BOIL: 90 minutes
YEAST: 1x WLP002 English Ale yeast – 1.5 litre starter at 48 hours (decanted)
FERMENTER TEMP: 20°C
OG: 1.051
FG: 1.013
ABV: 5%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
BREWING NOTES: A 3kg pumpkin roasted at 180°C for 1 hour with golden syrup and brown sugar.