Rogue_Atom87
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- Sep 3, 2020
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After finally getting most supplies I couldnt wait and decided on whim to start first batch this afternoon. I decided to copy northern brewer smashing pumpkin recipe with the additions they recommend.
Converted to 2.5 gallon batch:
1LB Rahr 6-Row
.25lb Caramel 40
3.3lb Amber Malt
.5lb Pilsen Dried Malt
.5oz Cluster
1.25 Tablesppon Pumpkin Spice
2.5 lb Butternut Squash
Steeped the grains and squash in 3gal of spring water at 150*-152* for 30 min. The recipe called for 20 min but didnt realize that if you added the 6-row addition to steep for 1 hour. I then sparged with 1/2 gallon of water heated to 150F
Brought to boil and proceeded with:
1.65 lb AME at 60min
.5lb PDM at 60min
.5oz Cluster at 60min
1.65lb AME at 15min
1/2 Whirlfloc tablet at 10min
1.25 TBS Pumpkin Spice at flame out
Moved to sink to cool and this is where I have an issue. My tap water is 80F. Got it down to 90F in about an hour then transferred to fermenter (5lb corny keg). Was needing to finish up as we had plans so I pitched the yeast at 82F and then purged all air out with co2 tank. I wish I had spunding valve to pressure ferment but will have to do that next time. Popped on modified airlock and put in keezer set at 68F. It will fluctuate between 64-72.
I took OG and was 1.054 which is what the northern brewer called for so thats a positive. Also my boil off calculations were pretty good. Got right at 2.5 gallons. Hopefully the high pitch temp wont mess anything up. I plan to transfer to serving keg in about 10 days. I would like to force carb but not sure how with only utilizing 2.5gal of 5gal keg. I imagine 30PSI and rock it back and forth for around 12 hours may do trick? Any help on this part would be appreciated. Thanks
Converted to 2.5 gallon batch:
1LB Rahr 6-Row
.25lb Caramel 40
3.3lb Amber Malt
.5lb Pilsen Dried Malt
.5oz Cluster
1.25 Tablesppon Pumpkin Spice
2.5 lb Butternut Squash
Steeped the grains and squash in 3gal of spring water at 150*-152* for 30 min. The recipe called for 20 min but didnt realize that if you added the 6-row addition to steep for 1 hour. I then sparged with 1/2 gallon of water heated to 150F
Brought to boil and proceeded with:
1.65 lb AME at 60min
.5lb PDM at 60min
.5oz Cluster at 60min
1.65lb AME at 15min
1/2 Whirlfloc tablet at 10min
1.25 TBS Pumpkin Spice at flame out
Moved to sink to cool and this is where I have an issue. My tap water is 80F. Got it down to 90F in about an hour then transferred to fermenter (5lb corny keg). Was needing to finish up as we had plans so I pitched the yeast at 82F and then purged all air out with co2 tank. I wish I had spunding valve to pressure ferment but will have to do that next time. Popped on modified airlock and put in keezer set at 68F. It will fluctuate between 64-72.
I took OG and was 1.054 which is what the northern brewer called for so thats a positive. Also my boil off calculations were pretty good. Got right at 2.5 gallons. Hopefully the high pitch temp wont mess anything up. I plan to transfer to serving keg in about 10 days. I would like to force carb but not sure how with only utilizing 2.5gal of 5gal keg. I imagine 30PSI and rock it back and forth for around 12 hours may do trick? Any help on this part would be appreciated. Thanks