Pumpkin Ale
"Jack"
Recipe:
*******
5.00 lb Breiss Vienna Malt (grain)
3.50 lb Weyermann Light Munich Malt (grain)
1.00 lb Briess Caramel Malt (60L) (grain)
0.50 lb Weyermann Wheat Malt (grain)
45.0 oz Libby's Canned Pumpkin (adjunct)
3.00 tsp pumpkin pie spice [2 oz while baked, and 1 oz in flame out)
Hops:
*****
1.00 oz Nugget (~13% AA - 13.0 AAU)(15 min @ 1.025 wort / ~25.4 IBU)*
*Hops taken from garden. Harvested 8/14
Yeast:
******
White Labs "English Ale Yeast" WLP002
Best Before: Nov-11-12
Lot Number: 1002ITSSKYA1
Harvested from August Amber Ale
Used Yeast Nutrient (5 tsp)
Notes:
******
5.5 gal
OG: 1.051
FG: ?.??? (?.?% ABV)
0930: Baked pumpkin with 2 tsp of pumpkin pie spice at 350F for 35 min untill browning.
1000 1500: Heated up lauter / mash tun with 130F faucet water. Heated up 3.75 gal of mash water to 170F.
1045 1525: Started mash. 3.75 Gallons of water (170 F), 10 lbs of grain (86 F), 2.8 lbs of pumpkin (155 F). 155.0F Mash temp. (Theoretical was 158F... losing ~3.0F to mash tun)
1130 1605: Temperature 154.0F.
1230 1650: Temperature 153F. Iodine test (not done, but would have) showed conversion. Took off ~6.2qt of mash to boil for mash out.
1245 1715: Added decoction to mash tun for mashout. Temperature 168.0F.
1305 1735: Started first running.
1315 1740: First running complete and on stove. Started batch sparge and second running.
1330 1750: Second running complete and on stove. SG of first runnings 1.069
1330 1755: First running boiling. SG of second runnings 1.025
1400 1815: Started cooling first running.
1400 1820: Second running boiling. (slight overboil)
1455 1830: Added bittering hops to second running. 1.00oz Nugget @ 1.025 (15 min remaining)
1455 1845: Placed first pot in bucket @ 80F. On yeast cake. (Pleasant fruity aroma from yeast cake)
1510 1925: Removed hops. Added 1 tsp of pumpkin pie spice. Started cooling second pot
1550 1950: Moved second pot into bucket.
All pots of wort filled bucket (not carboy this time) to 5.5 gal. Took specific gravity.
SG at 5.5 gal: 1.051
Added 0.0 gal of Water
SG at 5.5 gal: 1.051
Pitched yeast (80 F) before second pot was added to bucket.
Color ~18 SRM. Tan Brown.
2012/04/22
**********
1530 Slow ferementation noted.
Temperature ~75F.
2012/04/23
**********
Temperature at 1600 is 70F.
Fermentation very active.
Transfered from bucket to carboy.
2012/04/23
**********
Temperature at 1600 is 68F.
Blow off clean up.
Nice fruity esters and spicy hop aroma
2012/04/29
**********
Temperature for the past week has been ~65F - 68F
Fermentation has slowed
Pleasant aroma through fermentation
"Jack"
Recipe:
*******
5.00 lb Breiss Vienna Malt (grain)
3.50 lb Weyermann Light Munich Malt (grain)
1.00 lb Briess Caramel Malt (60L) (grain)
0.50 lb Weyermann Wheat Malt (grain)
45.0 oz Libby's Canned Pumpkin (adjunct)
3.00 tsp pumpkin pie spice [2 oz while baked, and 1 oz in flame out)
Hops:
*****
1.00 oz Nugget (~13% AA - 13.0 AAU)(15 min @ 1.025 wort / ~25.4 IBU)*
*Hops taken from garden. Harvested 8/14
Yeast:
******
White Labs "English Ale Yeast" WLP002
Best Before: Nov-11-12
Lot Number: 1002ITSSKYA1
Harvested from August Amber Ale
Used Yeast Nutrient (5 tsp)
Notes:
******
5.5 gal
OG: 1.051
FG: ?.??? (?.?% ABV)
0930: Baked pumpkin with 2 tsp of pumpkin pie spice at 350F for 35 min untill browning.
1000 1500: Heated up lauter / mash tun with 130F faucet water. Heated up 3.75 gal of mash water to 170F.
1045 1525: Started mash. 3.75 Gallons of water (170 F), 10 lbs of grain (86 F), 2.8 lbs of pumpkin (155 F). 155.0F Mash temp. (Theoretical was 158F... losing ~3.0F to mash tun)
1130 1605: Temperature 154.0F.
1230 1650: Temperature 153F. Iodine test (not done, but would have) showed conversion. Took off ~6.2qt of mash to boil for mash out.
1245 1715: Added decoction to mash tun for mashout. Temperature 168.0F.
1305 1735: Started first running.
1315 1740: First running complete and on stove. Started batch sparge and second running.
1330 1750: Second running complete and on stove. SG of first runnings 1.069
1330 1755: First running boiling. SG of second runnings 1.025
1400 1815: Started cooling first running.
1400 1820: Second running boiling. (slight overboil)
1455 1830: Added bittering hops to second running. 1.00oz Nugget @ 1.025 (15 min remaining)
1455 1845: Placed first pot in bucket @ 80F. On yeast cake. (Pleasant fruity aroma from yeast cake)
1510 1925: Removed hops. Added 1 tsp of pumpkin pie spice. Started cooling second pot
1550 1950: Moved second pot into bucket.
All pots of wort filled bucket (not carboy this time) to 5.5 gal. Took specific gravity.
SG at 5.5 gal: 1.051
Added 0.0 gal of Water
SG at 5.5 gal: 1.051
Pitched yeast (80 F) before second pot was added to bucket.
Color ~18 SRM. Tan Brown.
2012/04/22
**********
1530 Slow ferementation noted.
Temperature ~75F.
2012/04/23
**********
Temperature at 1600 is 70F.
Fermentation very active.
Transfered from bucket to carboy.
2012/04/23
**********
Temperature at 1600 is 68F.
Blow off clean up.
Nice fruity esters and spicy hop aroma
2012/04/29
**********
Temperature for the past week has been ~65F - 68F
Fermentation has slowed
Pleasant aroma through fermentation