Monday, October 17, 2011

Pumpkin Ale


Pumpkin Ale

Recipe Specs
Batch Size (G):           5.3
Total Grain (lb):         8.5
Total Hops (oz):          1.00
Original Gravity (OG):    1.058
Final Gravity (FG):       1.009
Alcohol by Volume (ABV):  5.70 %
Colour (SRM):             10.1
Bitterness (IBU):         28.2  (Rager)
Brewhouse Efficiency (%): 73
Boil Time (Minutes):      60

Grain Bill
3.000 lb Maris Otter Malt (35.29%)
2.000 lb Dry Malt Extract - Light (23.53%)
2.000 lb Liquid Malt Extract - Munich (23.53%)
1.000 lb Munich II (11.76%)
0.250 lb Crystal 120 (2.94%)
0.250 lb Crystal 20 (2.94%)

Hop Bill
0.50 oz Northern Brewer Pellet (9.6% Alpha) @ 60 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Northern Brewer Pellet (9.6% Alpha) @ 20 Minutes (Boil) (0.1 oz/Gal)

Misc Bill
112.00 oz Pumpkin @ 60 Minutes (Boil)
1/8+ tsp Allspice @ 5 Days (Primary)
5/8 tsp Cinnamon @ 5 Days (Primary)
1/8 tsp Ginger @ 5 Days (Primary)

Multi-Step Mash (in a bag)
115°F for 20 minutes.
135°F for 30 minutes.
148°F for 45 minutes.

Recipe Generated with BrewMate.

Brew day.  Roasted 7 lbs fresh pie pumpkins for 60 minutes at 350°F.

Again, having trouble hitting mash temps.  Maybe I actually need to spring for some brewing software, not just recipe formulation/tracking.  I wanted to do a 104/140/154° schedule, but maybe it will work out better this way and I'll have higher fermentability.  I was a little worried, because after 30 minutes of my final mash temp, the wort was still tasting pretty starchy and not very sweet.  So I let it go for another 15 minutes, which helped.  Added pumpkin pulp in a mesh bag at start of boil.

Cooled wort after the boil by placing in ice bath in the sink and stirring intermittently.  Topped up to 5.3 gallons with 40°F water, which probably put the wort at about 55°F.  For fermentation temperature control, I use a Rubbermaid bin filled with a couple gallons of water and ice packs.  Filled with water and ice packs to ~60°F.  Pitched 11.5 grams of rehydrated Safale US-05 at a cool mid-50s.

Held temperature of water bath fairly steady  in the low-60s until fermentation began to slow on 10/19.  Let free rise in water bath to room temperature of 66-68°F.

Removed beer from water bath and set in the corner to finish.  Bought 50 mL of Zyr vodka.  Took a nip off the top, just to see what sort of quality I was going to be adding into my beer: wow.  This stuff is really good.  I added the spices to the bottle of vodka to let it steep for a few days before adding to the finished beer.

Checked the specific gravity (1.009) and added spice tonic.  Flavor was nice and clean.  Very promising.

Bottling day.  Checked gravity (1.008) and added 5 g dextrose to bottling bucket with ~1 cup water.  Had broken autosiphon tip during bottling of Funky Saison, and had trouble maintaining siphon for last 2 quarts or so.  May have induced significant aeration attempting to get the last half gallon in the bottling bucket.  Yield was 2 bombers (22 oz.) and 40 bottles (12 oz.).

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