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Mike's Pun'kin Pie Pale Ale (M15)
American Pale Ale • All Grain • 2 gal
Mash schedule: 30 min @ 120; 10 min @ 148; 45 min @ 158. Add the pumpkin pie spice the last 5 min of the boil. Fermentation was done at 73F.
October 23, 2010 am 08:56am
0.0/5.0 0 ratings
Ingredients (All Grain, 2 gal)
- 4 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
- 0.5 lbs
Caramel Vienne 20L Malt; Briess
Caramel Vienne 20L Malt; Briess
Caramel, malty flavor. Golden color. Characteristics & Applications: • Caramel Vienne 20L Malt is a caramel malt that contributes both mild caramel sweetness and maltiness. • Excellent in Vienna-style Lagers and Belgian-style Abbey Ales. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.2 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 0.3 oz
Northern Brewer - 10.2 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 0.4 oz
Hallertau - 6.8 AA% whole; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.20 oz
Hallertau - 3.5 AA% whole; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .3 oz
Pumpkin Pie Spice - Added at the last 5 min of the boil. (omitted from calculations)
Pumpkin Pie Spice
Often contains cinnamon, ginger, nutmeg, and cloves.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 8.8 SRM | 5 - 14 | |
| Alcohol: | 5.4% ABV | 4.5% - 6% | |
| Bitterness: | 40.2 IBU | 30 - 45 | |
Discussion
Beer Status
2010-10-23 9:00am
Beer is in primary going to secondary today. As soon as this is bottled and carbonated I will update with tasting comments.
Hops Addition at 15 Min
2010-10-23 9:35am
If you notice the 15 min hops addition it is very odd. What I did was add .2 oz of Hallertau hops and .2 oz of Northern Brewer. This gives me a bitterness of 6.5 or so for 15 min. Just incase you were looking over the recipe and had some questions.
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