OG - 1.056
IBU's - 42.6
SRM - 17.0
ABV - 5.5%
Batch Type - All Grain
Style - Winter Seasonal
Batch Size - 5.5 Gallons
10lbs - 2 Row Pale Malt Barley US
2lbs - 80L Cyrstal Malt
10.4oz. - Flaked Barley
1.6oz. - Choc Malt
Mash for 75 minutes at 150.0 degrees
Boil for 70 minutes
Hops
1oz. - Challenger (60 Min.)
1oz. - Challenger (20 Min.)
.50oz - East Kent (10 Min.)
1oz. - East Kent (Flame Out)
Pumpkin Abbey - First Time Brewed 8/14/2009
Type - All Grain
Style - Belgian Blond Ale
Batch Size - 5 Gallons
6lbs - 2 Row Pale Malt Barley Belgian
2.30lbs - Belgian Wheat Malt
2lbs - 2 Row Pale Malt Barley US
1.30lbs - 2 Row Pilsner Belgian
4lbs - Pumpkin
Mash for 158 for one hour
Hops/Misc.
Saaz .25oz. - 60Min
Northern Brewer .75oz. - 60Min
Saaz .25oz. - 10Min
Jaggery Sugar - 2lbs - 5Min
2 Cinnamon Sticks - Flame Out
2 Grams Pumpkin Spice - Flame Out
3 Grams Nutmeg - Flame Out
7 Grams of Allspice - Flame Out
14 Grams of Coriander - Flame Out
Yeast - Abbey Ale - WLP530
Notes - Bake the pumpkin for one hour at 350 degrees prior to adding to mash
Grave Robber Imperial Stout - Brewed First Time 8/5/2012
Batch Size - 5.5 Gallons
16lbs - 2 Row Pale Malt Barley
1.5lbs - 80L Cystal Malt
.75lbs - Chocolate Malt
.75lbs - Roasted Barley
.50lbs - Black Malt
.50lbs - Victory Malt
Mashed 152 for 90 minutes
Hops 3oz. - Cluster (60)
.50 oz. - Northern Brewer (15)
.50oz. - Liberty (15)
1.0oz. - Liberty (Flame Out)
OG - 1.074
Yeast - Wyeast 1056 American Ale
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