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.

Pumpkin Ale

Finally.

Pumpkin Ale

Recipe Specs
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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
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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

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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

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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)
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115°F for 20 minutes.
135°F for 30 minutes.
148°F for 45 minutes.

Recipe Generated with BrewMate.

Fermentation
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10/15/11

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.

10/20/11

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.

11/03/11

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

11/19/11
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.).