Punkin Spice

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mrkristofo

Well-Known Member
Joined
Sep 25, 2007
Messages
917
Reaction score
7
Location
Behind the zion curtain
Recipe Type
Partial Mash
Yeast
WLP028
Yeast Starter
Yes, 500mL
Batch Size (Gallons)
5.25
Original Gravity
1.042
Final Gravity
1.012
Boiling Time (Minutes)
60
IBU
18.6
Color
14.5 SRM
Primary Fermentation (# of Days & Temp)
6 days @ 70˚F
Secondary Fermentation (# of Days & Temp)
23 days @ 70˚F
[size=+2]Punkin Spice[/size]
[size=+1]21-A Spice, Herb, or Vegetable Beer[/size]



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)
|==========#=====================|

[size=+1]Ingredients:[/size]
.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

[size=+1]Schedule:[/size]
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

[size=+1]Notes:[/size]
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.


[size=-1]Results generated by BeerTools Pro 1.0.29[/size]
 
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