Pumpkin Pie Ale 9/23/2018
American Amber Ale

 

Type: All Grain

Date: 9/22/2018

Batch Size: 5.50 gal

Brewer: Joe
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
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
6.00 lb Munich I (Weyermann) (7.1 SRM) Grain 51.61 %
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 34.41 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.30 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.15 %
0.50 oz Magnum [12.00 %] (60 min) Hops 20.0 IBU
0.25 oz Northern Brewer [8.50 %] (30 min) Hops 5.4 IBU
0.25 oz Northern Brewer [8.50 %] (10 min) Hops 2.6 IBU
0.25 tsp Clove (Bottling 0.0 min) Misc
0.50 tsp AllSpice (Bottling 0.0 min) Misc
0.50 oz Vanilla Extract (Bottling 0.0 days) Misc
1.00 oz Ginger, Powder (Bottling 0.0 min) Misc
1.00 tsp Nutmeg (Bottling 0.0 min) Misc
2.50 tsp Cinnamon Powder (Bottling 0.0 min) Misc
6.00 lb Pumpkin (Boil 60.0 min) Misc
0.63 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 5.38 %
0.25 lb Maltodextrin (3.0 SRM) Sugar 2.15 %

 

Beer Profile

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:
Color
 

Mash Profile

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
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 13.60 qt of water at 165.8 F 154.0 F

 
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  
 

Notes

9/21/2018

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
8 am
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

10/10/18
Added
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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