Take a look at the recipe below and give me some feedback please.
Pumpkin
Style: Spice, Herb, or Vegetable Beer OG: 1.057
Type: All Grain FG: 1.014
Rating: 0.0 ABV: 5.57 %
Calories: 185.31 IBU's: 18.83
Efficiency: 75.00 % Boil Size: 12.44 Gals
Color: 12.9 SRM Batch Size: 10.00 Gals
Preboil OG: 1.048 Boil Time: 60 minutes
Grains & Adjuncts
Amount Percentage Name Time Gravity
15.00 lbs 65.93 % Pale Malt (2 Row) US 60 mins 1.036
2.00 lbs 8.79 % Briess 2-Row Caramel 60L 60 mins 1.034
1.00 lbs 4.40 % Briess Special Roast 60 mins 1.033
1.00 lbs 4.40 % Briess Rice Hulls 60 mins 1.000
3.00 lbs 13.19 % Munich Malt 60 mins 1.037
2.00 ozs 0.55 % Acid Malt 60 mins 1.027
10.00 ozs 2.75 % Brown Sugar, Light 60 mins 1.046
Hops
Amount IBU's Name Time AA %
1.00 ozs 12.33 Cluster 60 mins 7.00
1.00 ozs 6.50 Hallertauer 30 mins 4.80
Yeasts
Amount Name Laboratory / ID
American Ale Wyeast Labs 1056
Additions
(none)
Mash Profile
Profile Name: All Grain Profile 1
Grain Temp: 70.00 °F Mash Tun Vol Loss: 0.50 Gals
Grain Absorption: 0.13 Gals/lb Tun Temp Loss: 4.50 °F
Cooling Shrinkage: 4.00 % Kettle Trub Loss: 0.50 Gals
Hourly Boiloff: 1.50 Gals/hr
Mash Steps:
Sacch' Rest 60 min@152.0°F
Add 31.69 qts water @ 167.4°F
Batch Sparge
Sparge 31.05 qts water @ 170.00
Notes
Add 20 lb roasted peeled pumpkin to the mash
Add 4 tbs of pie spice at flame out
Think about mashing 75-90 mins.
Add 6 grams gypsum and 6 grams calc. Chloride to mash water for an estimated mash ph of 5.53.
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