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Old 01-24-2008, 08:25 AM   #1
mrkristofo
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Default Punkin Spice

Recipe Type: Partial Mash
Yeast: WLP028
Yeast Starter: Yes, 500mL
Batch Size (Gallons): 5.25
Original Gravity: 1.042
Final Gravity: 1.012
IBU: 18.6
Boiling Time (Minutes): 60
Color: 14.5 SRM
Primary Fermentation (# of Days & Temp): 6 days @ 70˚F
Secondary Fermentation (# of Days & Temp): 23 days @ 70˚F

Punkin Spice
21-A Spice, Herb, or Vegetable Beer



Size: 5.25 gal
Attenuation: 75.0%
Calories: 139.15 per 12.0 fl oz

Original Gravity: 1.042 (1.026 - 1.120)
|==========#=====================|
Terminal Gravity: 1.010 (0.995 - 1.035)
|==============#=================|
Color: 12.7 (1.0 - 100.0)
|=========#======================|
Alcohol: 4.12% (2.5% - 14.5%)
|==========#=====================|
Bitterness: 18.6 (0.0 - 100.0)
|==========#=====================|

Ingredients:
.5 lbs 6-Row Brewers Malt
.5 lbs Red Wheat Malt
.5 lbs Caramel Malt 40L
5.2 lbs Pumpkin (fresh, Cooked at 300˚F for 1hr) - added during mash
6 lbs Liquid Amber Extract
1 oz Mt. Hood (4.2%) - added during boil, boiled 60 min
1 oz Mt. Hood (4.2%) - added during boil, boiled 10 min
2 ea Cinnamon (stick) - added during boil, boiled 5 min
1 ea Nutmeg (whole, crushed) - added during boil, boiled 5 min
3 ea Cloves (whole) - added during boil, boiled 5 min
1 ea White Labs WLP028 Edinburgh Ale (From 500mL starter)
1 ea Cinnamon (stick, cracked) - added dry to secondary fermenter
1 ea Nutmeg (whole, crushed) - added dry to secondary fermenter

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 4300 ft

00:32:59 Mash In - Liquor: 5.0 qt; Strike: 130.0 °F; Target: 126.7 °F
00:03:00 Mash In - Liquor: 5.0 qt; Strike: 156.7 °F; Target: 152 °F
00:04:00 Infusion - Water: 2.0 qt; Temperature: 152.0 °F; Target: 152.0 °F
00:59:00 Protein Rest - Rest: 55 min; Final: 152.0 °F
01:08:59 Denaturation - Heat: 10.0 min; Target: 168 °F
01:08:59 Sparge - Sparge: 5.0 qt sparge @ 168.0 °F, 0.0 gal collected, 0.0 min; Total Runoff: 0.0 gal

Notes:
Brewed on 10/14/07. Pumpkin's didn't really dissolve well. Maybe i should have mashed them/food processed them before adding to mash. Oh well, c'est la vie. Pumpkin wedged, seeded, & cooked at 325˚F for about 1.3hr. Removed, and meat cut off skin & cubed. Sprinkled with about 1/8-1/4tsp allspice and placed back in the oven for another 20min. removed and mashed-in. Wort sweet after mash, passed iodophor tincture. Didnt taste like pumpkin when hot\ After boil, cooled with wort chiller. Tastes like sweet pumpkin pie after being chilled!!!! Bitchin!. Pitched with 1/2 of WLP028 1st gen. starter (~300mL). Starter eluent kind of tasted acidic/contaminated...hope that's not actually the case, and even more so I hope I didn't contaminate this beer. Too much work!!! OG 1.042 @ 73.4˚F.

10/20/07 - Racked to secondary, added 1 while crushed nutmeg to secondary.

11/12/07 - Bottled with 3/4c dextrose. FG 1.012.

Thanksgiving/Christmas - too much nutmeg. Spice overpowered this beer. Damnit! Otherwise nice maltiness with some pumpkin taste

01/23/07 - Mellowed out a lot, but still astringent in the back of the mouth because of the nutmeg. Duly noted for changes next year.


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