Tuesday, October 21, 2008

Brew Day - Punk! Ale

So Sunday I brewed the yearly Thanksgiving Pumpkin Ale. I was shooting for something like Dogfish Punkin’ Ale, but scaled from 7% to 5.5% ABV so my guests don’t go unconscious.

Brew went without complications, except in cooling. My plate chiller requires ice water to work well (my hose water comes out at about 80, not good if I want to cool to 70!) and it takes about 20lbs of ice and 15-20 gallons of water to chill 5 gallons. There has to be a better way to conserve water. Only had 10 lbs of ice, so ended up chilling to 77. Still, within a day it was down to 67 for the ferment. Thank you Stopper Thermowell!

Also my two digital thermometers were off by 8 degrees. >:( One had the mash at 147, one at 155. Within 45 minutes they’d agreed on 151. It’s possible there were heat pockets, or that my probes are dying. Over all it’s ok, if it was somewhere in the middle of the range it should be fine. Will try them in some boiling and freezing water before the next batch.

This year’s recipe is notable in that it uses real, fresh pumpkin. I bought two pie pumpkins (about 4lbs), split and roasted them at 350 for an hour and a half. Added the mush into the mash, heated on the stove first with a little water so it didn’t crash the temp. I added some Melanoidin malt to give it an orangy-red color. It seems 4 oz may have been too much, it has a deep amber color. We’ll see how it looks in a pint glass.

You’ll note there are no spices listed. This year I’m trying something different. Usually I add some spices at the brew, and some in the secondary, and some at bottling. This year I’m going to make a tincture in some Licor 43 - Cuarenta y Tres, (a Spanish aperitif with a strong vanilla flavor) and some fresh ground pumpkin pie spice. I’ll let it sit a few weeks and add to taste at bottling.

Without further ado, the recipe:

Spice, Herb, or Vegetable Beer
Type: All Grain Date: 10/16/2008
Batch Size: 5.25 gal Brewer: Russell Everett
Boil Size: 7.48 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Amount Item Type % or IBU
3 lbs Pumpkin (3.0 SRM) Adjunct 22.64 %
8.0 oz Rice Hulls (0.0 SRM) Adjunct 3.77 %
4 lbs Pale Malt (Weyermann) (3.3 SRM) Grain 30.19 %
3 lbs Maris Otter (Crisp) (4.0 SRM) Grain 22.64 %
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM) Grain 7.55 %
8.0 oz Special Roast (50.0 SRM) Grain 3.77 %
4.0 oz Melanoidin (Weyermann) (30.0 SRM) Grain 1.89 %
1.00 oz Goldings, East Kent [5.00 %] (90 min) Hops 16.1 IBU
1.00 oz Goldings, East Kent [5.00 %] (20 min) Hops 9.1 IBU
1.05 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 lbs Brown Sugar, Dark (50.0 SRM) Sugar 7.55 %
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Beer Profile
Est Original Gravity: 1.057 SG Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.53 % Actual Alcohol by Vol: 5.48 %
Bitterness: 25.2 IBU Calories: 250 cal/pint
Est Color: 16.6 SRM Color:

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 12.25 lb
Sparge Water: 3.78 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 3.83 gal of water at 165.9 F 154.0 F
10 min Mash Out Add 2.14 gal of water at 196.6 F 168.0 F
Other Brewing Notes:

Also moved the meads into tertiary. The Jackfruit is down around 0.998 and tastes like a dry Chardonnay, a bit hot though. Will add some honey to sweeten at bottling and run it through the wine filter. The Traditional mead is up around 1.040 and is very sweet, the Wyeast Sweet Mead yeast is still going after three months. It will be a while before it clears.

The Cream Ales are on tap. Both are good in their own ways. Some chill haze, I blame the cereal mash and the flaked wheat substitution. The higher efficiency is actually a bit troubling. I wanted lawnmower beers, and they go down like one, but there's a kick to them. I think I’ll take the hop profile of the Northwest Cream Ale and make an American Pale Ale out of it.


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