I made this beer the same time last year for Thanksgiving. It’s a stout with pumpkin and cinnamon. It came out pretty good except you really couldn’t detect any cinnamon. The first brew I actually scaled back the spicing from the original recipe so this time I upped it to the original and added a bit more pumpkin to see if that pumpkin flavor will come through as well. Had a bit of a problem when I doughed in. Mash temperature came in at 160F which is just too high so added half gallon cold water and stirred. Still 160. I then added the pumpkin and stirred – still 160 and then shot up to 162! Something weird was going on. Damn BeerSmith! When I scaled up the recipe it adjusted the water additions wrong. It told me 33 qaurts for mash when it should of been 27 quarts! Had to add another gallon of water which finally go it down to 140 so then I had to basically step mash up to 156. Needless to say it was a thin mash and didn’t quite convert as well as I would of liked even after an hour and a half. Came out 1.060 instead of 1.071 so we’re looking at maybe a 5.8% beer instead of 6.9%. Just a little concerned about the yo yoing mash temperature and the effect on the dextrins. Didn’t really want an overly sweet or overly dry beer which could be these two scenarios from screwing up the mash. Another lesson learned about BeerSmith.

6 gallons

Estimated OG: 1.071
Estimated FG: 1.020
Estimated Color: 56 SRM
Estimated IBU: 39.1 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 6.9%

Grain
13.5 lbs Pale Two Row (2.0 SRM) 67.7%
1 lb 8 oz Munich (9.0 SRM) 7.7%
1 lb 3oz Chocolate (350 SRM) 6.2%
1 lb 3oz Roasted Barley (650 SRM) 6.2%
10 oz Crystal 20 (20 SRM) 3.1%
10 oz Crystal 80 (80 SRM) 3.1%
14 oz Pumpkin(mash) (3 SRM) 3.1%
14 oz Pumpkin(boil) (3 SRM) 3.1%

Schedule
60 minute Boil
28.00 g Warrior [15.0%] – Boil 60 min 39.1 IBUs
28.00 g US Saaz [4.0%] – Boil 0.0 min 0 IBUs
7.0 g cinnamon – Boil 5.0 min
4.0 g cinnamon – Boil 0.0 min

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
Half RO water
Half Ventura water(high bicarbonates and sulfates)
7.00 g Calcium Chloride added to mash water
3 g Calcium Chloride added to sparge water
Mash in 6.75 gallons water 166F and let stabilize to 156F for 60 min
Batch Sparge 3.33 gallons cold

Yeast
WLP 007 Dry English 2L starter

Fermentation
Ferment at 68F for 4 days and then let free rise to 70F next 2 days.