Sleepy Hallow Pumpkin Spice Porter

Style: Robust Porter TYPE: All Grain

SRM: 27.6 SRM         SRM RANGE: 22.0-35.0 SRM
IBU: 51.3 IBUs Tinseth IBU RANGE: 25.0-50.0 IBUs
OG: 1.055 SG         OG RANGE: 1.048-1.065 SG
FG: 1.017 SG         FG RANGE: 1.012-1.016 SG
BU:GU: 0.927         Calories: 151.6 kcal/12oz    Est ABV: 5.1 %
EE%: 72.00 %         Batch: 93.00 gal     Boil: 97.22 gal    BT: 60 Mins

WATER CHEMISTRY ADDITIONS

Total Grain Weight: 195 lbs Total Hops: 40.00 oz oz.

MASH/STEEP PROCESS—–MASH PH:5.40

| Amt | Name | Type | # | %/IBU | | ——- | ————————————- | —– | — | —— | | 165 lbs | Pale Malt, Maris Otter (3.0 SRM) | Grain | 1 | 84.6 % | | 10 lbs | Roasted Barley (300.0 SRM) | Grain | 2 | 5.1 % | | 5 lbs | Cara-Pils/Dextrine (2.0 SRM) | Grain | 3 | 2.6 % | | 5 lbs | Caramel/Crystal Malt - 80L (80.0 SRM) | Grain | 4 | 2.6 % | | 5 lbs | Chocolate Malt (350.0 SRM) | Grain | 5 | 2.6 % | | 5 lbs | Special B Malt (180.0 SRM) | Grain | 6 | 2.6 % |

Name Description Step Temperat Step Time
Mash In Add 60.94 gal of water at 168.2 F 156.0 F 45 min

SPARGE PROCESS

Fly sparge with 59.68 gal water at 168.0 F

BOIL PROCESS

Est Pre_Boil Gravity: 1.053 SG Est OG: 1.055 SG

Amt Name Type # %/IBU
2.33 Cup Oak Chips (Boil 60.0 mins) Flavor 7 -
93.00 tsp Ginger Root (Boil 60.0 mins) Herb 8 -
20.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 9 33.7 IBUs
18.00 oz Cascade [5.50 %] - Boil 60.0 min Hop 10 10.9 IBUs
74.40 tsp Cinnamon Stick (Boil 60.0 mins) Spice 11 -
74.40 tsp Whole Allspice (Boil 60.0 mins) Spice 12 -
65.10 lb Pumpkin (spiced, caramelized) (Boil 60.0 Spice 13 -
18.60 tsp Whole Clove (Boil 60.0 mins) Spice 14 -
10.00 oz Willamette [5.50 %] - Boil 20.0 min Hop 15 6.6 IBUs

FERM PROCESS

Primary Start: 04 Oct 2012 - 14.00 Days at 67.0 F Secondary Start: 18 Oct 2012 - 10.00 Days at 65.0 F Style Carb Range: 1.80-2.50 Vols Bottling Date: 18 Oct 2012 with 2.3 Volumes CO2:

NOTES