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Pumpkin2017
Spice, Herb, or Vegetable Beer • Extract • 5.5 gal
Making now
October 16, 2017 am 08:03am
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- .65 lbs
2-Row Caramel Malt 40L; Briess
2-Row Caramel Malt 40L; Briess
Sweet, Caramel, Toffee. S Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .55 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 7.3 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 lbs
Wheat Dry; Brewferm
Wheat Dry; Brewferm
Highest quality malt extract powder. Does not contain any proteins.
- 1 oz
Hallertau - 7.2 AA% pellets; boiled 55 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. 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(80F ±6F). 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(68F). 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
Roast 1 sugar pumpkin, add to grain bag during mash. Add 1 TBSP pumpkin pie spice to boil last 5 minutes.
Style (BJCP)
Category: 30 - Spiced Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.025 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 11.7 SRM | 0 - 50 | |
| Alcohol: | 6.2% ABV | 2.5% - 14.5% | |
| Bitterness: | 22.9 IBU | 0 - 120 | |
Discussion
Gravity reading
2017-10-22 11:46am
Came out 1.063
Gravity reading
2017-10-31 12:28pm
Transferred to secondary. Gravity reading was 1.012
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