Schlafly Pumpkin Clone First Attempt

an All Grain Spice, Herb, or Vegetable Beer by ateurtrk79


Amount Fermentable Maltster Use PPG Color
9.0 lb
2-Row Brewers Malt
Briess 56 % Mash 37 1 °L
4.5 lb
Munich Malt
Simpson's 28 % Mash 35 7 °L
1.0 lb
Wheat Malt, White
Briess 6 % Mash 39 2 °L
0.5 lb
Chocolate Malt
Briess 3 % Mash 34 350 °L
0.5 lb
Crystal 60
Great Western 3 % Mash 32 60 °L
0.5 lb
Crystal 75
Great Western 3 % Mash 32 75 °L


Amount Hop Time Use Form AA
0.94 oz East Kent Golding (UK) 60 min Boil Pellet 5.0%


Name Lab/Product Attenuation
Safale US-05 Fermentis US-05 70.0%


Amount Name Time Use
0.25 tsp Ginger Root (Dried) 1.0 min Boil Boil
60.0 oz Canned Pumpkin 60.0 min Mash Mash
0.125 tsp Nutmeg (Ground) 1.0 min Boil Boil
0.125 tsp Allspice Powder 1.0 min Boil Boil
0.5 tsp Cinnamon (Ground) 1.0 min Boil Boil

Mash steps

Step Heat Source Target Temp Time
Saccharification Rest Infusion 150.0 °F 60 min


Beersmith shows 1.076 OG, 16 IBUs, 8.3% ABV, and a color of 24 SRM.

Schlafly's website shows that they use Marynka Hops, but after searching I decided to substitute East Kent Goldings.

Not sure if I'm going to add the spices in the boil, or make a "tea" and add them to the fermenter yet.


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