Biscuits
Well-Known Member
Since I only ended up at 1.060 for my OG, I only pitched 1 package.
Woke up at 5:30am and knocked this out. Had no issue with the mash / sparge (Used 1Lb of rice hull). Hit all my marks. Honestly, this thread made me more nervous than necessary (OG off, stuck sparge, forgot this or that, people generally freaking out about everything, etc). Add rice hulls, mash in, and go for it!
Thanks for the recipe.
So my buddy and I brewed this yesterday. We did a 10 gallon batch in his 30-gallon single-tier setup. Everything seemed to go pretty well, and we got pretty close to our numbers, etc., but we had almost no trub in the boil kettle (or much cold break for that matter). It was a pretty anemic boil, so we didn't' boil off quite as much as expected, but the chiller knocked the temp down pretty quickly. We also used a hop spider, so there wasn't any hop trub.
But I've never done a batch with so little trub. It's possible all the break was still suspended/dissolved in the wort, but I was expecting a ton of trub due to the pumpkin and cold-break from the plate chiller. Even this morning there was almost no trub at the bottom of the carboy.
So this is very carbonated, but no head at all. My glasses are all clean. What could I have done wrong?
Long list. Did you take notes on brew day?
There are my only notes.
(beersmith)
Grain bill
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 83.33 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.33 %
1.00 lb Victory Malt (25.0 SRM) Grain 8.33 %
2 Large cans (29oz) Libby's pumpkin (no spices added) --- Baked at 350 for 1 hr.
Boil (60 minutes)
1.00 lb Brown Sugar (60 min)
1oz Hallertaur (2.7%) (60 min)
1 small can (15oz) Libbys Pumpkin (10 min)
1oz Hallertaur (2.7%) (10 min)
1.5 Tbsp McCormicks Pumpkin Pie Spice (5 min)
Yeast
2 Pkgs SafAle US-05 (rehydrated)
(Actual values, not beersmith)
Strike Water w/ Campden Tab: 4.5 gallons
Strike Water Temperature: 168 F (taking pumpkin into consideration)
Mash Temperature (after 10 minutes): 153 F
Mash Temperature (end of mash): 151 F
Sparge Water Temperature w/ Campden Tab: 175 F
Pre-Boil Volume: 6.5 Gallons
Post-Boil Volume: 5.5 Gallons
Actual Original Gravity: 1.062
Pitch Temperature: 75 F then chilled with ice packs to 65 overnight.
At first glance (keeping in mind I'm 4 ~11% beers in over the last hour and a half) adding Libbeys Pumpkin to the boil might not have been such a hot idea, pretty oily.
Hmm. I wasn't sure. I had an extra can of it laying around, and much like you... 4 11% beers since I get off of work a few hours ago, I decided to throw it in because I hated seeing it sit in the cabinet. I added two large cans in an extract pumpkin beer last year though during the boil and couldn't have asked for a better head.
FYI it tastes incredible and just drank two of them. Not smart. Have to be up for class in 5 hours.
Know how I know you're.....
Wait, nevermind. I'm done, bed time. Sorry I couldn't help more, the sober people will be here in a couple hours.
I used nugget for littering
Don't litter, especially not with good hops.
You're numbers look great and yeah the alcohol bite mellows very nicely.
We've done pumpkin ales in the past but never this good.
People have tried a lot of different things and many of them sound really good.
But I'm a big fan of the OP recipe. There haven't been any alterations aside from helpful tips.
How many volumes of CO2 do you try to hit with this? I'll be bottling since I don't have a kegging setup. I imagine that you'd want this on the lower end of the normal American Ale range, something like 2.2 vols?
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