2009 pumpkin redo
So, decided to try to bottle lightning twice with a remake of last year's pumpkin ale.
A few changes:
First, I'm actually partial mashing this - everything I had done before that I thought was partial mash was actually partial extract. There's definitely a big difference between the two.
The mash contains:
1 pound Munich Malt
1 pound Vienna Malt
1 pound Aromatic 2 row Malt
1 pound Crystal 60 Malt
1 pound Dextrin Malt (Carapils)
2 30 oz cans of pumpkin, roasted for 1 hour at 350F
Mash is being held at 162 for 1 hour. Hopefully that's not too hot. In two gallons, the 5 (4 really, carapils don't contribute anything) pounds of grain got me to 1.026 at 160F (comes out to roughly 1.045 i think, or 1.018 in 5 gallons).
Hops used are WGV's, which the LHBS guy said are close to Kent Goldings (he was out of EKG's)
Yeast used will be Safale S-04, as opposed to Munton's Dry Ale yeast.
Raised two gallons of water to a boil to try to speed this up, and dumped that into the wort when I returned the wort kettle to the stove. Also added 6.6 pounds of amber LME and a 20 second squeeze of molasses at this time. Saw level was too high and I was going to get a boilover, so I removed 1 gallon from the brew kettle and placed it in the pressure cooker. It spent enough time above 160 that it's definitely pasteurized, so it can just be recombined in the fermenter.
1 oz of hops and 1 cinnamon stick were added to the boil with 60 minutes remaining.
1 oz of hops, 1 cinnamon stick, 1 tsp of whole allspice, and 1 smashed nutmeg were added to the boil with 30 minutes remaining.
1 tsp Irish moss was added with 15 minutes remaining.
1 tsp vanilla, 1 cinnamon stick, 1/2 tsp allspice, and 6 cloves were added with 2 minutes remaining in the boil.
Original gravity came out to: 1.066 at 90F, which I believe should be 1.071 at 60F
A few changes:
First, I'm actually partial mashing this - everything I had done before that I thought was partial mash was actually partial extract. There's definitely a big difference between the two.
The mash contains:
1 pound Munich Malt
1 pound Vienna Malt
1 pound Aromatic 2 row Malt
1 pound Crystal 60 Malt
1 pound Dextrin Malt (Carapils)
2 30 oz cans of pumpkin, roasted for 1 hour at 350F
Mash is being held at 162 for 1 hour. Hopefully that's not too hot. In two gallons, the 5 (4 really, carapils don't contribute anything) pounds of grain got me to 1.026 at 160F (comes out to roughly 1.045 i think, or 1.018 in 5 gallons).
Hops used are WGV's, which the LHBS guy said are close to Kent Goldings (he was out of EKG's)
Yeast used will be Safale S-04, as opposed to Munton's Dry Ale yeast.
Raised two gallons of water to a boil to try to speed this up, and dumped that into the wort when I returned the wort kettle to the stove. Also added 6.6 pounds of amber LME and a 20 second squeeze of molasses at this time. Saw level was too high and I was going to get a boilover, so I removed 1 gallon from the brew kettle and placed it in the pressure cooker. It spent enough time above 160 that it's definitely pasteurized, so it can just be recombined in the fermenter.
1 oz of hops and 1 cinnamon stick were added to the boil with 60 minutes remaining.
1 oz of hops, 1 cinnamon stick, 1 tsp of whole allspice, and 1 smashed nutmeg were added to the boil with 30 minutes remaining.
1 tsp Irish moss was added with 15 minutes remaining.
1 tsp vanilla, 1 cinnamon stick, 1/2 tsp allspice, and 6 cloves were added with 2 minutes remaining in the boil.
Original gravity came out to: 1.066 at 90F, which I believe should be 1.071 at 60F