Difference between revisions of "Beer 2014.03"
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** .5 tsp allspice | ** .5 tsp allspice | ||
* Chill to 78F, rack through pump | * Chill to 78F, rack through pump | ||
− | * Yield: ~ | + | * Yield: ~3 gal wort |
+ | * Added 2 gallons of distilled water to get the yield up | ||
* Initial gravity: 1.040 (1.067 before adding 2 gallons distilled water) | * Initial gravity: 1.040 (1.067 before adding 2 gallons distilled water) | ||
Revision as of 00:26, 13 October 2014
Overview
- Style: Spiced Pumpkin Ale
- Codename: Pilfered Pumpkin
- Brewmaster: Justin T. Conroy
- Based on: Beer 2012.03
- Type: All-grain
- Initial Gravity: 1.040 (Measured 1.067 before adding 2 gallons distilled water to 3 gallons of wort)
- Final Gravity: ??
- ABV: ??
- Brewed: 2014-10-12
- Kegged: 2014-10-??
- First served: ?/?/?
- Last served: ?/?/?
Brew Participants
Those who stuck through thick and thin:
Brewing
Mash
Grain Bill:
- 6 lbs Cargill 2 Row Pale Malt
- 4 lbs TF&S Pale Crystal Malt
- 4 lbs of roasted pumpkin flesh
- 1 lb Rice Hulls (put in at the end of the mash before sparging to keep it from getting stuck)
Mash Schedule:
- Type: Multiple step in insulated mash tun, no heating
- 13 qt water at 170F
- Target temp: 150F
- Actual temp: 155F
- Time: 90 mins
- End temp: 153F
Sparge
- 20.25 qt, ~175F
Boil
- 90 mins
- At 60 mins add 5.9oz fresh Cascade hops (grown by Joseph. Thanks Joseph!)
- At 80 mins add spices
- .5 tsp ginger
- .5 tsp nutmeg
- .5 tsp cinnamon
- .5 tsp allspice
- Chill to 78F, rack through pump
- Yield: ~3 gal wort
- Added 2 gallons of distilled water to get the yield up
- Initial gravity: 1.040 (1.067 before adding 2 gallons distilled water)
Fermenting
- Primary ferment: Carboy
- Wyeast Yorkshire Ale
Kegging
- Kegged on ?/?/?
- Final Gravity ?.???
- Kegged into Keg ?