Pumpkin Ale 2

Pumpkin Ale

Spice, Herb, or Vegetable Beer

Type: All Grain	Date: 9/29/2012
Batch Size (fermenter): 5.50 gal	Brewer: Cody
Boil Size: 4.92 gal	Asst Brewer: Jason
Boil Time: 60 min	Equipment: CBH Brewhouse
End of Boil Volume 4.42 gal	Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal	Est Mash Efficiency 75.3 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 58.8 % 2 lbs Munich I (Weyermann) (7.1 SRM) Grain 2 23.5 % 1 lbs Munich II (Weyermann) (8.5 SRM) Grain 3 11.8 % 4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 2.9 % 4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 2.9 % 0.35 oz Chinook [13.00 %] - First Wort 60.0 min Hop 6 19.6 IBUs 7.00 lb Pumpkin (Boil 60.0 mins) Other 7 - 0.35 oz Chinook [13.00 %] - Boil 20.0 min Hop 8 6.0 IBUs 0.28 tsp Irish Moss (Boil 10.0 mins) Fining 9 - 0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 10 - 1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 11 - 0.75 tsp Cinnamon (ground) (Secondary 0.0 mins) Spice 12 - 0.25 tsp Allspice (Secondary 0.0 mins) Spice 13 - 0.13 tsp Ginger (ground) (Secondary 0.0 mins) Spice 14 -
Beer Profile
Est Original Gravity: 1.042 SG	Measured Original Gravity: 1.042 SG
Est Final Gravity: 1.009 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.3 %	Actual Alcohol by Vol: 4.2 %
Bitterness: 25.7 IBUs	Calories: 138.1 kcal/12oz
Est Color: 8.5 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge	Total Grain Weight: 8 lbs 8.0 oz
Sparge Water: 3.28 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 11.63 qt of water at 166.9 F 152.0 F 60 min
Sparge Step: Batch sparge with 2 steps (0.70gal, 2.59gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle	Volumes of CO2: 2.3
Pressure/Weight: 3.93 oz	Carbonation Used: Bottle with 3.93 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F	Age for: 30.00 days
Fermentation: Ale, Two Stage	Storage Temperature: 68.0 F
Notes
Used the flesh of 11 lbs of pie pumpkins. Added a dash of cinnamon, ginger, and allspice at 10 minutes left in boil.

Rye Saison

Rye Saison

Saison

Type: All Grain	Date: 7/29/2012
Batch Size (fermenter): 5.50 gal	Brewer: Cody
Boil Size: 5.40 gal	Asst Brewer: Jason
Boil Time: 90 min	Equipment: CBH Brewhouse
End of Boil Volume 4.65 gal	Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.51 gal	Est Mash Efficiency 75.3 %
Fermentation: Ale, Single Stage	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 8 lbs Pilsner (2 Row) (1.5 SRM) Grain 1 80.0 % 2 lbs Rye Malt (3.0 SRM) Grain 2 20.0 % 0.35 oz Chinook [13.00 %] - First Wort 90.0 min Hop 3 19.6 IBUs 0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 4 - 0.28 tsp Irish Moss (Boil 10.0 mins) Fining 5 - 0.49 oz Chinook [13.00 %] - Boil 5.0 min Hop 6 4.2 IBUs 1.0 pkg Belgian Saison I Ale (White Labs #WLP565) [35.49 ml] Yeast 7 -
Beer Profile
Est Original Gravity: 1.045 SG	Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.3 %	Actual Alcohol by Vol: 4.7 %
Bitterness: 23.8 IBUs	Calories: 151.6 kcal/12oz
Est Color: 3.3 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge	Total Grain Weight: 10 lbs
Sparge Water: 3.48 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 12.50 qt of water at 168.0 F 152.0 F 60 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 3.48gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle	Volumes of CO2: 2.9
Pressure/Weight: 6.10 oz	Carbonation Used: Bottle with 6.10 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F	Age for: 30.00 days
Fermentation: Ale, Single Stage	Storage Temperature: 70.0 F
Notes
This batch got contaminated with some sort of wild yeast.  I noticed a film on the surface of the beer towards the end of storage, and there was a distinct note of rubber or band-aids.  I bottled anyway, and the flavor didn't go away, though it did diminish and change over time.  I will have to make this again.

What's Left

I liked the last batch so much I decided that another was in order. We made this batch to share at a BBQ in early June, when a couple friends are returning to the area for a visit. Since I still have a bunch of the hops left over, I thought that I would make the same basic recipe using whatever hops were left and tweaking the mash a little to raise the FG.

Since I only had a certain amount of hops left, and I was going to use them all, I didn't really pay attention to exactly how much I added during each portion of the boil.  What's below is a guess.



What's Left Pale Ale

Recipe Specs
----------------
Batch Size (G):           5.25
 Total Grain (lb):         5.5*
Total Hops (g):          213
Original Gravity (OG):    1.050
Final Gravity (FG):       1.010
Alcohol by Volume (ABV):  5.5%
Colour (SRM):             8
Bitterness (IBU):         40?   (Rager)
Brewhouse Efficiency (%): 75%
Boil Time (Minutes):      60

Grain Bill
----------------
4.0 lbs Pale malt
12.0 oz Crystal 40
12.0 oz Munich Malt - 10L
*3.0 lbs Light DME

Hop Bill
----------------
15 g Centennial Leaf (10.8% Alpha) - FWH
14 g Citra Leaf (13.7% Alpha)     @ 15 Minutes
14 g Cascade Leaf (9.1% Alpha) @ 10 Minutes
14 g Simcoe Leaf (11.9% Alpha) @ 10 Minutes
14 g Cascade Leaf (9.1% Alpha) @ 5 Minutes
14 g Citra Leaf (13.7% Alpha)     @ 5 Minutes
10 g Citra Leaf (13.7% Alpha)     @ 0 Minutes
10 g Simcoe Leaf (11.9% Alpha) @ 0 Minutes
20 g Citra Leaf (13.7% Alpha)     @ Dry Hop 7 days
20 g Simcoe Leaf (11.9% Alpha) @ Dry Hop 7 days

Mash (in a bag)

----------------
154°F for 60 minutes (temperature dropped to 147°F by end of mash).

Fermentation

----------------
04/28/12
Brewday.  Forgot to add Wyeast yeast nutrient and Irish Moss. Collected 5.25 gallons of wort and pitched 11g packet of rehydrated US-05 ale yeast.  Fermented in better bottle in tupperware bin full of water at ~60°F covered with sanitized foil.  Controlled temperature in low 60s for three days, then removed from water bath and let free rise to room temp of 67°F.  I noticed activity within 8 or 10 hours after pitching, but the yeast never really took off aggressively like I've seen in the past.  I suppose this was because I was fermenting a little on the cooler side.  After three days I replaced the foil with an airlock, and I guess this was too soon, because when I woke up the next morning, the entire airlock was full of krausen.  So I removed and cleaned the S-lock and put the foil back in place until the active fermentation slowed more, which turned out to be after 6 days.

05/06/12
Added dry hops.  Swirled carboy lightly over next few days to attempt to hydrate and immerse the hops.

05/13/12
Moved carboy to fridge to cold crash yeast and hop material.  Everything dropped much better than with the prior batch..

05/17/12
Bottled with 75 g of dextrose and 40 g of sucrose.  Hoping to get around 2.5 volumes of CO2.  Also added 80 g of maltodextrine to boost the body a little, since that was the one thing we wanted to change with the last batch.  Should bump us up a couple points.  Used my new colona capper/corker for this.  It was really nice.

Simtra Pale Ale

For this brew, my goal was simple: I wanted to make something reminiscent of the amazing Hill Farmstead Edward PA.  Since I didn't have a recipe for this, but I did know the hops that they include, I decided to make my own version (and before you say it, I know I didn't use the same hops).  I used a fairly basic grain bill for this, which should serve to underscore the hops with a nice, clean backbone.  A little bit of Crystal and Munich malts for some character should add some interest.

This was my first time doing a first wort hop, and I have to say that I am extremely pleased with the results.  I definitely noticed the smoother, less harsh bitterness that this method imparts.  The blend of citrusy/fruity hops definitely made this beer smell like fruit candy.  While that may not be something I want to drink all the time, it is absolutely tasty.  One thing I would change for next time is to mash a little higher.  I think the body on this beer was a little light.  Maybe by bumping the mash temp up to 154°F, I can get it to finish around 1.014 or so, giving it that little bit extra.


Simtra Pale Ale

Recipe Specs
----------------
Batch Size (G):           5.25
Total Grain (lb):         5.5*
Total Hops (g):          213
Original Gravity (OG):    1.052
Final Gravity (FG):       1.010
Alcohol by Volume (ABV):  5.5%
Colour (SRM):             8
Bitterness (IBU):         47   (Rager)
Brewhouse Efficiency (%): 75%
Boil Time (Minutes):      60

Grain Bill
----------------
4.0 lbs Pale malt
12.0 oz Crystal 40
12.0 oz Munich Malt - 10L
*3.0 lbs Light DME

Hop Bill
----------------
14.2 g Centennial Leaf (10.8% Alpha) - FWH
14.2 g Cascade Leaf (9.1% Alpha) @ 10 Minutes
14.2 g Citra Leaf (13.7% Alpha)     @ 10 Minutes
14.2 g Simcoe Leaf (11.9% Alpha) @ 10 Minutes
14.2 g Cascade Leaf (9.1% Alpha) @ 5 Minutes
14.2 g Citra Leaf (13.7% Alpha)     @ 5 Minutes
14.2 g Cascade Leaf (9.1% Alpha) @ 0 Minutes
14.2 g Citra Leaf (13.7% Alpha)     @ 0 Minutes
14.2 g Simcoe Leaf (11.9% Alpha) @ 0 Minutes
28.3 g Cascade Leaf (9.1% Alpha) @ Dry Hop 5 days
28.3 g Citra Leaf (13.7% Alpha)     @ Dry Hop 5 days
28.3 g Simcoe Leaf (11.9% Alpha) @ Dry Hop 5 days

Mash (in a bag)

----------------
152°F for 60 minutes.

Fermentation

----------------
02/20/12
Brewday.  Collected 5.25 gallons of wort and pitched 11g packet of rehydrated US-05 ale yeast.  Better bottle in tupperware bin full of water at ~67°F.  Added 1/2 tsp Wyeast yeast nutrient and a pinch of Irish Moss with 10 minutes left in the boil.

02/29/12
Added dry hops.  Swirled carboy frequently and fairly vigorously over next few days to attempt to hydrate and immerse this immense mound of hops!

03/05/12
Moved carboy to fridge to cold crash yeast and hop material.  Swirled every so often to help with settling.

03/07/12
Bottled with 116.9 g of corn sugar for ~2.5 vols of CO2.