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Mike's Pun'kin Pie Ale (M14)
Seasonal/Winter Specialty Spiced Beer • All Grain • 2 gal
Mash schedule: 30 min @ 120; 30 min @ 148; 45 min @ 158. Add the pumpkin pie spice at the start of the boil: add the honey and the candi sugar the last 5 min. of the boil.
October 15, 2010 pm 05:54pm
0.0/5.0 0 ratings
Ingredients (All Grain, 2 gal)
- 3 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .25 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .25 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .25 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .5 lbs
Candi Sugar Dark
Candi Sugar Dark
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 0.5 oz
Hallertau - 3.5 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.2 oz
Willamette - 5.0 AA% whole; boiled 6 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .7 oz
Pumpkin Pie Spice - Added at start of boil. (omitted from calculations)
Pumpkin Pie Spice
Often contains cinnamon, ginger, nutmeg, and cloves.
-
Wyeast 1214 Belgian Abbey™
Wyeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: B - Seasonal/Winter Specialty Spiced Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 24.9 SRM | 1 - 50 | |
| Alcohol: | 7.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 18.5 IBU | 0 - 100 | |
Discussion
Beer Status
2010-10-15 5:56pm
This beer is in secondary as of 10-15. I will update with tasting notes when it is ready to drink.
Beer Tasting
2010-11-10 1:05pm
This beer has an infection and has killed the flavor of the beer. I will brew again at a later date and update with proper tasting notes.
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