|Pumpkin Pie Ale 9/23/2018|
|American Amber Ale|
Type: All Grain
Batch Size: 5.50 gal
|Boil Size: 7.48 gal||Asst Brewer:|
|Boil Time: 60 min||Equipment: Jomebrew 5 Gal Batch - All Grain|
|Taste Rating(out of 50): 30.0||Brewhouse Efficiency: 67.00|
Est Original Gravity: 1.054 SG
|Measured Original Gravity: 1.058 SG|
|Est Final Gravity: 1.014 SG||Measured Final Gravity: 1.018 SG|
|Estimated Alcohol by Vol: 5.19 %||Actual Alcohol by Vol: 5.22 %|
|Bitterness: 28.0 IBU||Calories: 262 cal/pint|
|Est Color: 15.6 SRM||Color:
|Mash Name: Single Infusion, Medium Body, Batch Sparge||Total Grain Weight: 10.75 lb|
|Sparge Water: 5.47 gal||Grain Temperature: 72.0 F|
|Sparge Temperature: 168.0 F||TunTemperature: 72.0 F|
|Adjust Temp for Equipment: FALSE||Mash PH: 5.4 PH|
|Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).|
Carbonation and Storage
|Carbonation Type: Kegged (Forced CO2)||Volumes of CO2: 2.3|
|Pressure/Weight: 12.5 PSI||Carbonation Used: Keg|
|Keg/Bottling Temperature: 45.0 F||Age for: 14.0 days|
|Storage Temperature: 65.0 F|
Cut 4 sugar pumpkins, about 9lb. Cut in half, cleaned out seeds, cut ends so no pointed up shape. Cit body in slices. Placed on foiled cooking tray. liberally sprinkled brown sugar (it melts after a few minutes). Yield after roasting is closer to 3 lbs.
Heated Traeger to 375f using mostly oak with some nickory. Roasted for 2+ hours until soft.
Cooled, pealed skin, refrigerated.
9/22/18 Brew Day
milled grains, started strike water
First use of soft water
1 tab crushed campden
3.5G Strike water 200F. 181F in mash tun. Target 165. Added cold water to 165.
9 AM Batch Sparge. Added 5G 170F in one large batch from pot to mash tun. Stirred, rested.
23 BRIX first running
9:30 am 7G in kettle. Added 1/2 G through mash to reach 7.5. Removed 1/5 gallon for pumpkin
preboil 10.6 brix
9:45 bloil started. .5oz magnum
Added 2.8 lbs roasted pumpkin
9:52 Lots of spillover in my 8g boil kettle
10:09 Added .5 gallon wort back to kettle.
10:30 .25 northern brewer
10:50 added maltodextrin and lactose, .25 oz nothern brewer
11:00 Flameout. Removed pumpkin and hops.
11:10 Whirlpool started on hose water
11:22 14 BRIX at 84F. Put in frerment fridge @ 65F
12:30 pitched yeast @65F
1:00 Cleanup Done
2 is tsp Cinnamon
1/2 tsp allspice
1 tsp ginger
1 tsp nutmeg
1/4 tsp clove
10/13 .5oz home made vanilla extract
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