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Pumpkin Ale 2012
Spice, Herb, or Vegetable Beer • All Grain • 5.4 gal
OG: 1.044 (mash efficiency must have been low)
November 29, 2012 am 02:43am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.4 gal)
- 6 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
- 3 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- .1875 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 0.5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 0.5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1 lbs
Rice Raw
Rice Raw
Lightens flavor without taste. Use in American and Asian lagers.
- 1 oz
East Kent Goldings - 5.8 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 0.25 oz
East Kent Goldings - 5.8 AA% pellets; boiled 30 min
East Kent Goldings
Mild, slightly flowery.
- .25 oz
East Kent Goldings - 5.8 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
-
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.
Notes
Brewed on 9/13/2012 Mash w/ 3.75 G at 165 Sparge w/ 4 G at 168 .5 tsp Irish moss at 15 mins spices at 2 mins 1 tsp cinnamon .5 tsp ginger .5 tsp nutmeg .25 tsp cloves .25 tsp allspice
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.009 | 0.995 - 1.035 | |
| Color: | 15.5 SRM | 1 - 50 | |
| Alcohol: | 4.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 33.1 IBU | 0 - 100 | |
Discussion
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