Beer 2014.03

Overview

• Style: Spiced Pumpkin Ale
• Codename: Pilfered Pumpkin
• Brewmaster: Justin T. Conroy
• Based on: Beer 2012.03
• Type: All-grain
• Initial Gravity: ??
• 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:

• 1 lb Rice Hulls (to keep the sparge from getting stuck)
• 10-12 lbs Pale Malts all around
• 3-5 lbs of roasted pumpkin flesh

Mash Schedule:

• Type: Multiple step in insulated mash tun, no heating
• 11 qt water at 160F (intended)
• 13 qt of water at various temperatures at start (actual)
• Target temp: 150F
• Actual temp: 146F (got there 5 minutes into the mash)
• Start pH: Did not measure
• Time: 105 mins
• End temp: ??F

Add 3 pounds of medium amber malt sugar before boil.

Sparge

• 12.5 qt, target: 170F

Boil

• 90 mins
• At 85 mins, add 3 oz hops, same as above
• Chill to 78F, rack through pump
• After racking - gravity was 1.060, volume was ~6 gallons after adding 2 gal spring water towards the end of the boil.
• Yield: ~6 gal wort
• Initial gravity: 1.060

Fermenting

• Primary ferment: Carboy
• Pitched Omega Yeast Labs- DIPA Ale yeast OYL-052 - "Ale strain isolated from a famous double IPA brewed in Vermont. Produces a unique ester profile reminiscent of peaches. This strain complements an aggressive use of hops."
• Secondary ferment: Carboy
• Racked into secondary 9/9/14. Gravity: 1.014, 6.0% ABV. Dry hopped with Northern Brewer pellet hops, 1 oz, 7.8% alpha. Did kick off additional fermentation - and make a new yeast cake of significant size. Still bubbling a little as of 9/20.

Tasting at Secondary Racking

Tastes like an IPA-porter. Yup. That's what this is.

Kegging

• Kegged on ?/?/?
• Final Gravity ?.???
• Kegged into Keg ?
• Pressurized to 5 PSI. Placed back in fermenting chamber.