Table of Contents

• Equipment List
• Recipe Ingredients
• Brewing Procedure
• Pitch Yeast
• YouTube Video

Target OG	1.059	Target FG	1.011
IBU		Color	Dark
Actual OG	1.070	Actual FG	1.025
Target ABV	6.2%	Actual ABV	5.9%

Equipment List

Equipment	Notes	Cost Estimate (USD)
Pumpkin Stout Recipe Kit	Pilsner Obscura, 5 Gallon	$60
Rice Hulls	1 lb	$4
Safale Yeast	US-04	$11
Grainfather G30v3	8 Gallons Capacity	$1000
Brew Bag	400 micron	$47
Sparge Water Heater	4.8 Gal Capacity	$195
Cooling Kettle	8 Gallons	$120
Cool Water Pump	850 GPH	$38
GHT to NPT Adapter	3/4″ GHT Male to 1/2″ NPT Male	$9
Large Mash Paddle	30″ Stainless Steel	$40
Plastic Mash Paddle	24”	$5
Grain Mill	2 Roller Hull Crusher	$140
Hop Spider	800 micron, 12″	$45
Sanitizer Bucket	5 Gal, Food Grade	$6
Bucket for Grains	5 Gal, Food Grade	$17
Fermenting Bucket	6.5 Gal	$33
Vinyl Tubing	Food Grade PVC (5/16 ID, 7/16 OD, 25’)	$20
Spray Bottle	Heavy Duty	$14
Tilt Hydrometer	Tilt or Glass	$7
Large Ice Packs	10×13”	$25
Aerator	Aquaneat	$8
Star San	Sanitizer	$28
PBW Cleaner	4 lb of powder	$40

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Malts and Grains:

• 5 lbs American 2-row
• 5 lbs Maris Otter
• 0.5 lbs Dehusked Carafa II
• 0.5 lbs English Dark Crystal
• 0.25 lbs English Black Malt
• 0.25 lbs English Chocolate Malt
• 1 lb rice hulls

Hop and Boil Additions Schedule:

• US Northern Brewer 1.0 Oz, 8.7%, 60 min
• 1 lb Lactose, 15 min
• 6 oz Coarsely Ground Coffee, 0 min
• 1 tsp Pumpkin Pie Spice, 0 min

Yeast Strain and Other Ingredients:

• Safale Dry Yeast, US-04, (1 x 11.5g)

Brewing Procedure

1. Clean all equipment with no-fragrance detergent. Clean the following:
   1. Grainfather G30, Big Stirring paddle, wort chiller, spray bottle, fermenter, etc.
2. Set grainfather on a flat surface near the sink.  Add the mash water (5 Gal)
3. Set mash temperature (150F for 60 min) and press heat (or use the app)
4. Assemble the grain basket
5. Crush grain in grain mill into a bucket (45 min)
   1. Set the mill gap to 2 credit card widths (that can hold it no-hands)
   2. Spray the grains and hand mix to make the hulls less brittle and less likely to crumble
   3. Run a handful through to make sure whole kernels are not coming through or that the malt is not too finely chopped.  Endosperm should be broken into small pieces, the husks in relatively large chunks
   4. Consider running the grains through the mill twice if needed
   5. Rinse rice hulls in a colander, mix them into the grain bucket
6. Add grains and stir (15 min)
   1. Once the water has reached the set temperature, slowly add the grain to the grain basket
   2. Stir well to avoid any clumps
7. Assemble and attach recirculation pipe
   1. Place lid on G30 and feed silicone hose through hole in the lid (end of hose should rest on grain bed)
8. Recirculate mash (wort)
   1. Activate pump, use the ball valve to adjust flow rate so the wort level is just above grain bed (approx 2 cm)
   2. Periodically check to make sure liquid is flowing through the pipe and if it gets stuck turn the pump off and on
9. Start sparge water heater about 20-30 min into mash step 1, set to 75C,  with 4 Gal (even though only 2.2 are needed)
10. Mashout: Set mash temperature (170F for 10 min)
11. Lift grain basket
    1. When mash has finished, turn off pump and remove recirculation pipe and lid
    2. Close ball valve and insert lifting bar to lift the grain basket and turn 45 degrees to rest securely on support ring
12. Sparge Mash
    1. Allow mash liquid to drain into the boiler for 15-20 min
    2. Start to increase temp to boil
    3. Gently and slowly pour sparge water evenly over a colander over the grain
    4. Sparging should take 20-30 min
    5. Once sparge is finished remove grain basket and place into roaster pan to cool
13. Gently stir top of the wort to help prevent boilover (first 5-10 min)
14. Once boiling, remove lid and keep it off to prevent boilover, add first dose of hops using a hop spider to prevent pump clogging later and start 60 min timer.  Be careful not to let it overflow.
    • With 30 min left, coarsely grind the coffee with a coffee grinder and set aside
    • With 25 min left rinse and clean fermenter with PBW one more time
    • With 20 min left, Fill 8 Gal kettle with ~6-7 gallons water and ice packs in sink
    • With 15 min left, add Lactose
    • With 0 min left, add Ground Coffee and Pumpkin Spice
15. Prep 1 quart of sanitizing solution in warm water and bucket.
16. Start sanitizing equipment for 1 min
    1. Spray bottle, Counteflow Chiller tubing (with spray bottle), hydrometer, beer thief, auto-siphon, spray fermenter and lid
17. Cool wort with counterflow chiller
    1. Stir wort and create a whirlpool for about 30 secs to mix hops
    2. Check flow with recirculation tube and turn pump on/off
    3. At the end of the boil, circulate hot wort through the counterflow chiller for 2 min to sanitize
    4. Start cool water pump from inside cool water kettle (going into blue tube) with red hose going into sink to drain and run for 2 min (without wort pump on to let wort chiller get cold)
    5. Move wort output tube to the fermenter bucket, turn the pump back on, and begin transferring from G30 to sanitized fermenter
       1. Use the red ball valve to adjust the output rate so it comes out somewhat slow
18. With a hydrometer (or Tilt device), measure the OG
19. Keep lid on the fermenter until ready to pitch yeast
20. Follow steps to clean the G30

Pitch Yeast

1. Yeast can be pitched from the sanitized packet directly into the wort or follow the extended procedure below to activate first
2. Boil 1 cup spring water per yeast packet (11.5g) in pyrex and cool to 80F (takes about 1.5 hours in fridge with foil cover)
3. Clean scissors, aerator, 2x regular spoons, and glass thermometer
4. Dump trub and then attach a new sanitized jar using 1 tsp sanitizing powder in 1 qt warm water.  Sanitize airlock, rubber stopper, scissors, spoons, and thermometer and spray sanitizing solution on yeast packets.
5. After spring water is at 80F, sprinkle both Yeast packets on top of warm water but do not stir, cover with foil for 15 min
6. Gently stir yeast into water w/ sanitized spoon, recover and let sit another 15 min
7. Aerate wort for 10 min
8. Swirl yeast in pyrex to resuspend immediately before pitching (pour into catalyst)
9. Seal catalyst and cap with rubber stopper and airlock.  Should see bubbles about 12-48 hours later.
10. Let sit in dark at ~70F (64-75)
11. Allow beer to condition in fermenter for 4 weeks from brew date (optional: transfer to secondary fermenter halfway through this period)
12. Follow instructions for bottling and let sit 2 more weeks (uses about 48 bottles and caps)
    1. Boil ⅔ cup table sugar with 2 cups of water and let it cool

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