Dreadnought
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- Sep 4, 2014
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So, I'm calling this one "headless horseman" pumpkin ale, because, after my brew day, I'm feeling beginner's ignorance. So, here's what I did; and described in what I'm sure is a somewhat unstandard format.
Any comments are appreciated, as I'm transitioning from fermenting meads, cysers, and ciders; and would like to improve my next batch. Any glaring bonehead moves; please point them out.
Thanks,
Dreadnought
Headless Horseman Pumpkin Ale
140930
Main ingredients:
- 10lbs Muntons Marris Otter Malt, Warm Malty , Lovibond 3.0; (Friar Tuck's tag: LDC 1936b American $16.99)
- 1lb Muntons Crystal 60L Malt, Lovibond 60
-1oz UK East Kent Golding (Alpha: 7.2%; Beta: 2.6%)
- 1oz Willamette (Alpha: 5.3%; Beta: 3.7%)
- 12oz bottle Full Circle, Organic Maple Syrup
- 1/2 bottle of Brer Rabbit Full Flavor molasses ( had 6oz remaining of a 12oz bottle from previous Caramel Apple Cider)
- Spice Island brand Whole Allspice, and Cinnamon sticks
- 2 large butternut squashes from Schnucks
- 2 Pie Pumpkins from Schnucks
- tap water
- 1:30pm Put 11lbs malted grain into 2 muslin bags, and added to pre-heated 5.5-6gallons of water at 150degF, on stovetop in aluminum boil pot. Simultaneously roasting pumpkin and squash on grill to later add to the boil. Will let grain steep or mash for 60min.
- Inserted bags of malt into water for 60 minutes. Kept temperature at 150 deg after a brief drop after insertion. Bobbed the bags a few times over the hour to help steep.
- At 1 hour mark, pulled out grain bags and let drain over the top of kettle. Ladled some of the wort over both bags, then let drain. Then sparged both bags with a pot full of 180deg water Once. Refilled with hot tap water and repeated, then let grain bag drain until no more dripping.
- Moved kettle back to stovetop and inserted BIAG nylon bag and secured it to the top lip with binder clips. Added in 1oz bag of UK East Kent Golding hops (7.2% Alpha; 2.6% Beta). Added in 1/2 of the grilled/roasted/smoked/smashed pumpkin and butternut squash. (Saving other half to put in muslin bag to go into primary)
- Noticed no immediate increase in temperature, stayed right around 150deg for almost 1/2 hour until temperature increased and boil looked like it was hot enough. Aromas and heat seemed to start at 30min in to the boil. Decided to extend the boil; so at end of 60 minute boil, i reset timer for 30 min to make a total of 90 minutes boil (unplanned adjustment).
- Stirring occasionally, at 75 min into boil, added 1oz bag of Willamette hops (5.3% Alpha; 3.7% Beta). At this time, also added in 1/2 of Maple Syrup bottle (6oz), and 1/4 of the remaining 6oz bottle of Brer Rabbit Molasses. Also at this time, added in a tablespoon of whole allspice, and 1 cinnamon stick.
- Allowed to continue to boil, stirring occasionally. Pulled the kettle off of the stove just before the 90 minute mark, and placed it into plastic college kegerator filled with ice and water. Swirled wort with stirrer a couple times. Took about 10 mins to cool to 75degF.
- Had rehydrated the Nottingham yeast in 4oz of water at 85degF at about the 70min boil mark. Started to foam nicely by the wort chilling step.
- Sanitzed 5gal primary bucket, siphon, hydrometer, lid, and double econobubbler components.
- Placed chilled wort kettle back to stovetop to gravity siphon into primary bucket. Held siphon a bit high to aerate wort. Pitched yeast as i was siphoning wort, and added remaining 1/2 bottle of maple syrup. Noted that a layer of hop residue had formed at top of kettle, due to having made it through the mesh BIAB bag. When done siphoning contents of kettle, placed the muslin bag full of the other half of grilled/roasted butternut squash and pumpkin. Also threw in a second small muslin bag with 1 cinnamon stick, and a tablespoon of whole allspice.
- Measured SG at 1.020 or 5% potential. I thought this to be a low number, but I had been making cider lately; so possibly normal for ale/beer.
Placed lid on bucket and placed in basement on chair with econobubbler.
140930 6:00pm
- No immediate signs of bubbling.
Any comments are appreciated, as I'm transitioning from fermenting meads, cysers, and ciders; and would like to improve my next batch. Any glaring bonehead moves; please point them out.
Thanks,
Dreadnought
Headless Horseman Pumpkin Ale
140930
Main ingredients:
- 10lbs Muntons Marris Otter Malt, Warm Malty , Lovibond 3.0; (Friar Tuck's tag: LDC 1936b American $16.99)
- 1lb Muntons Crystal 60L Malt, Lovibond 60
-1oz UK East Kent Golding (Alpha: 7.2%; Beta: 2.6%)
- 1oz Willamette (Alpha: 5.3%; Beta: 3.7%)
- 12oz bottle Full Circle, Organic Maple Syrup
- 1/2 bottle of Brer Rabbit Full Flavor molasses ( had 6oz remaining of a 12oz bottle from previous Caramel Apple Cider)
- Spice Island brand Whole Allspice, and Cinnamon sticks
- 2 large butternut squashes from Schnucks
- 2 Pie Pumpkins from Schnucks
- tap water
- 1:30pm Put 11lbs malted grain into 2 muslin bags, and added to pre-heated 5.5-6gallons of water at 150degF, on stovetop in aluminum boil pot. Simultaneously roasting pumpkin and squash on grill to later add to the boil. Will let grain steep or mash for 60min.
- Inserted bags of malt into water for 60 minutes. Kept temperature at 150 deg after a brief drop after insertion. Bobbed the bags a few times over the hour to help steep.
- At 1 hour mark, pulled out grain bags and let drain over the top of kettle. Ladled some of the wort over both bags, then let drain. Then sparged both bags with a pot full of 180deg water Once. Refilled with hot tap water and repeated, then let grain bag drain until no more dripping.
- Moved kettle back to stovetop and inserted BIAG nylon bag and secured it to the top lip with binder clips. Added in 1oz bag of UK East Kent Golding hops (7.2% Alpha; 2.6% Beta). Added in 1/2 of the grilled/roasted/smoked/smashed pumpkin and butternut squash. (Saving other half to put in muslin bag to go into primary)
- Noticed no immediate increase in temperature, stayed right around 150deg for almost 1/2 hour until temperature increased and boil looked like it was hot enough. Aromas and heat seemed to start at 30min in to the boil. Decided to extend the boil; so at end of 60 minute boil, i reset timer for 30 min to make a total of 90 minutes boil (unplanned adjustment).
- Stirring occasionally, at 75 min into boil, added 1oz bag of Willamette hops (5.3% Alpha; 3.7% Beta). At this time, also added in 1/2 of Maple Syrup bottle (6oz), and 1/4 of the remaining 6oz bottle of Brer Rabbit Molasses. Also at this time, added in a tablespoon of whole allspice, and 1 cinnamon stick.
- Allowed to continue to boil, stirring occasionally. Pulled the kettle off of the stove just before the 90 minute mark, and placed it into plastic college kegerator filled with ice and water. Swirled wort with stirrer a couple times. Took about 10 mins to cool to 75degF.
- Had rehydrated the Nottingham yeast in 4oz of water at 85degF at about the 70min boil mark. Started to foam nicely by the wort chilling step.
- Sanitzed 5gal primary bucket, siphon, hydrometer, lid, and double econobubbler components.
- Placed chilled wort kettle back to stovetop to gravity siphon into primary bucket. Held siphon a bit high to aerate wort. Pitched yeast as i was siphoning wort, and added remaining 1/2 bottle of maple syrup. Noted that a layer of hop residue had formed at top of kettle, due to having made it through the mesh BIAB bag. When done siphoning contents of kettle, placed the muslin bag full of the other half of grilled/roasted butternut squash and pumpkin. Also threw in a second small muslin bag with 1 cinnamon stick, and a tablespoon of whole allspice.
- Measured SG at 1.020 or 5% potential. I thought this to be a low number, but I had been making cider lately; so possibly normal for ale/beer.
Placed lid on bucket and placed in basement on chair with econobubbler.
140930 6:00pm
- No immediate signs of bubbling.