Beer 2014.03: Difference between revisions
From Pumping Station One
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* Style: Spiced Pumpkin Ale | * Style: Spiced Pumpkin Ale | ||
* Codename: Pilfered Pumpkin | * Codename: Pilfered Pumpkin | ||
* Tagline: "It's not about the pumpkin. It's about the pumpkin." | |||
* Brewmaster: Justin T. Conroy | * Brewmaster: Justin T. Conroy | ||
* Based on: [[Beer 2012.03]] | * Based on: [[Beer 2012.03]] | ||
* Type: All-grain | * Type: All-grain | ||
* Initial Gravity: | * Initial Gravity: 1.040 (Measured 1.067 before adding 2 gallons distilled water to 3 gallons of wort) | ||
* Final Gravity: | * Final Gravity: 1.012 | ||
* ABV: | * ABV: 3.68% | ||
* Brewed: 2014-10-12 | * Brewed: 2014-10-12 | ||
* Kegged: 2014-10- | * Kegged: 2014-10-28 | ||
* First served: | * First served: 2014-11-01 | ||
* Last served: | * Last served: 2014-11-01 (People really liked it at the Halloween Party) | ||
== Brew Participants == | == Brew Participants == | ||
Those who stuck through thick and thin: | Those who stuck through thick and thin: | ||
* | * Justin | ||
* Eric | |||
* Joseph | |||
* Avner | |||
* Ryan | |||
* Thomas | |||
== Brewing == | == Brewing == | ||
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Grain Bill: | Grain Bill: | ||
* 1 lb Rice Hulls (to keep | * 6 lbs Cargill 2 Row Pale Malt | ||
* 4 lbs TF&S Pale Crystal Malt | |||
* 4 lbs of roasted pumpkin flesh | |||
* 1 lb Rice Hulls (put in at the end of the mash before sparging to keep it from getting stuck) | |||
Mash Schedule: | Mash Schedule: | ||
* Type: Multiple step in insulated mash tun, no heating | * Type: Multiple step in insulated mash tun, no heating | ||
* 13 qt water at | * 13 qt water at 170F | ||
* Target temp: 150F | * Target temp: 150F | ||
* Actual temp: | * Actual temp: 155F | ||
* Time: 90 mins | |||
* Time: | * End temp: 153F | ||
* End temp: | |||
=== Sparge === | === Sparge === | ||
* | * 20.25 qt, ~175F | ||
=== Boil === | === Boil === | ||
* 90 mins | * 90 mins | ||
* At | * At 60 mins add 5.9oz fresh Cascade hops (grown by Joseph. Thanks Joseph!) | ||
* At 80 mins add spices | |||
** .5 tsp ginger | |||
** .5 tsp nutmeg | |||
** .5 tsp cinnamon | |||
** .5 tsp allspice | |||
* Chill to 78F, rack through pump | * Chill to 78F, rack through pump | ||
* Yield: ~3 gal wort | |||
* Yield: ~ | * Added 2 gallons of distilled water to get the yield up | ||
* Initial gravity: | * Initial gravity: 1.040 (1.067 before adding 2 gallons distilled water) | ||
== Fermenting == | == Fermenting == | ||
* Primary ferment: Carboy | * Primary ferment: Carboy | ||
* | * Wyeast Yorkshire Ale | ||
== Kegging == | == Kegging == | ||
* Kegged on | * Kegged on 10/28/2014 | ||
* Final Gravity | * Final Gravity 1.012 | ||
* Kegged into [[Keg | * Kegged into [[Keg 3]] | ||
== Tasting Notes == | == Tasting Notes == | ||
At kegging, it still tasted freakin fantastic. It actually was a bit naturally carbonated coming out of the carboy, a little sweet still, and the flavor profile was right on the money. Tasted like pumpkin pie. | |||
[[Category:Beer Church Beers]] | [[Category:Beer Church Beers]] | ||
