mrkristofo
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- WLP028
- Yeast Starter
- Yes, 500mL
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.042
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 18.6
- Color
- 14.5 SRM
- Primary Fermentation (# of Days & Temp)
- 6 days @ 70˚F
- Secondary Fermentation (# of Days & Temp)
- 23 days @ 70˚F
[size=+2]Punkin Spice[/size]
[size=+1]21-A Spice, Herb, or Vegetable Beer[/size]
Size: 5.25 gal
Attenuation: 75.0%
Calories: 139.15 per 12.0 fl oz
Original Gravity: 1.042 (1.026 - 1.120)
|==========#=====================|
Terminal Gravity: 1.010 (0.995 - 1.035)
|==============#=================|
Color: 12.7 (1.0 - 100.0)
|=========#======================|
Alcohol: 4.12% (2.5% - 14.5%)
|==========#=====================|
Bitterness: 18.6 (0.0 - 100.0)
|==========#=====================|
[size=+1]Ingredients:[/size]
.5 lbs 6-Row Brewers Malt
.5 lbs Red Wheat Malt
.5 lbs Caramel Malt 40L
5.2 lbs Pumpkin (fresh, Cooked at 300˚F for 1hr) - added during mash
6 lbs Liquid Amber Extract
1 oz Mt. Hood (4.2%) - added during boil, boiled 60 min
1 oz Mt. Hood (4.2%) - added during boil, boiled 10 min
2 ea Cinnamon (stick) - added during boil, boiled 5 min
1 ea Nutmeg (whole, crushed) - added during boil, boiled 5 min
3 ea Cloves (whole) - added during boil, boiled 5 min
1 ea White Labs WLP028 Edinburgh Ale (From 500mL starter)
1 ea Cinnamon (stick, cracked) - added dry to secondary fermenter
1 ea Nutmeg (whole, crushed) - added dry to secondary fermenter
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 4300 ft
00:32:59 Mash In - Liquor: 5.0 qt; Strike: 130.0 °F; Target: 126.7 °F
00:03:00 Mash In - Liquor: 5.0 qt; Strike: 156.7 °F; Target: 152 °F
00:04:00 Infusion - Water: 2.0 qt; Temperature: 152.0 °F; Target: 152.0 °F
00:59:00 Protein Rest - Rest: 55 min; Final: 152.0 °F
01:08:59 Denaturation - Heat: 10.0 min; Target: 168 °F
01:08:59 Sparge - Sparge: 5.0 qt sparge @ 168.0 °F, 0.0 gal collected, 0.0 min; Total Runoff: 0.0 gal
[size=+1]Notes:[/size]
Brewed on 10/14/07. Pumpkin's didn't really dissolve well. Maybe i should have mashed them/food processed them before adding to mash. Oh well, c'est la vie. Pumpkin wedged, seeded, & cooked at 325˚F for about 1.3hr. Removed, and meat cut off skin & cubed. Sprinkled with about 1/8-1/4tsp allspice and placed back in the oven for another 20min. removed and mashed-in. Wort sweet after mash, passed iodophor tincture. Didnt taste like pumpkin when hot\ After boil, cooled with wort chiller. Tastes like sweet pumpkin pie after being chilled!!!! Bitchin!. Pitched with 1/2 of WLP028 1st gen. starter (~300mL). Starter eluent kind of tasted acidic/contaminated...hope that's not actually the case, and even more so I hope I didn't contaminate this beer. Too much work!!! OG 1.042 @ 73.4˚F.
10/20/07 - Racked to secondary, added 1 while crushed nutmeg to secondary.
11/12/07 - Bottled with 3/4c dextrose. FG 1.012.
Thanksgiving/Christmas - too much nutmeg. Spice overpowered this beer. Damnit! Otherwise nice maltiness with some pumpkin taste
01/23/07 - Mellowed out a lot, but still astringent in the back of the mouth because of the nutmeg. Duly noted for changes next year.
[size=-1]Results generated by BeerTools Pro 1.0.29[/size]
[size=+1]21-A Spice, Herb, or Vegetable Beer[/size]
Size: 5.25 gal
Attenuation: 75.0%
Calories: 139.15 per 12.0 fl oz
Original Gravity: 1.042 (1.026 - 1.120)
|==========#=====================|
Terminal Gravity: 1.010 (0.995 - 1.035)
|==============#=================|
Color: 12.7 (1.0 - 100.0)
|=========#======================|
Alcohol: 4.12% (2.5% - 14.5%)
|==========#=====================|
Bitterness: 18.6 (0.0 - 100.0)
|==========#=====================|
[size=+1]Ingredients:[/size]
.5 lbs 6-Row Brewers Malt
.5 lbs Red Wheat Malt
.5 lbs Caramel Malt 40L
5.2 lbs Pumpkin (fresh, Cooked at 300˚F for 1hr) - added during mash
6 lbs Liquid Amber Extract
1 oz Mt. Hood (4.2%) - added during boil, boiled 60 min
1 oz Mt. Hood (4.2%) - added during boil, boiled 10 min
2 ea Cinnamon (stick) - added during boil, boiled 5 min
1 ea Nutmeg (whole, crushed) - added during boil, boiled 5 min
3 ea Cloves (whole) - added during boil, boiled 5 min
1 ea White Labs WLP028 Edinburgh Ale (From 500mL starter)
1 ea Cinnamon (stick, cracked) - added dry to secondary fermenter
1 ea Nutmeg (whole, crushed) - added dry to secondary fermenter
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 4300 ft
00:32:59 Mash In - Liquor: 5.0 qt; Strike: 130.0 °F; Target: 126.7 °F
00:03:00 Mash In - Liquor: 5.0 qt; Strike: 156.7 °F; Target: 152 °F
00:04:00 Infusion - Water: 2.0 qt; Temperature: 152.0 °F; Target: 152.0 °F
00:59:00 Protein Rest - Rest: 55 min; Final: 152.0 °F
01:08:59 Denaturation - Heat: 10.0 min; Target: 168 °F
01:08:59 Sparge - Sparge: 5.0 qt sparge @ 168.0 °F, 0.0 gal collected, 0.0 min; Total Runoff: 0.0 gal
[size=+1]Notes:[/size]
Brewed on 10/14/07. Pumpkin's didn't really dissolve well. Maybe i should have mashed them/food processed them before adding to mash. Oh well, c'est la vie. Pumpkin wedged, seeded, & cooked at 325˚F for about 1.3hr. Removed, and meat cut off skin & cubed. Sprinkled with about 1/8-1/4tsp allspice and placed back in the oven for another 20min. removed and mashed-in. Wort sweet after mash, passed iodophor tincture. Didnt taste like pumpkin when hot\ After boil, cooled with wort chiller. Tastes like sweet pumpkin pie after being chilled!!!! Bitchin!. Pitched with 1/2 of WLP028 1st gen. starter (~300mL). Starter eluent kind of tasted acidic/contaminated...hope that's not actually the case, and even more so I hope I didn't contaminate this beer. Too much work!!! OG 1.042 @ 73.4˚F.
10/20/07 - Racked to secondary, added 1 while crushed nutmeg to secondary.
11/12/07 - Bottled with 3/4c dextrose. FG 1.012.
Thanksgiving/Christmas - too much nutmeg. Spice overpowered this beer. Damnit! Otherwise nice maltiness with some pumpkin taste
01/23/07 - Mellowed out a lot, but still astringent in the back of the mouth because of the nutmeg. Duly noted for changes next year.
[size=-1]Results generated by BeerTools Pro 1.0.29[/size]