Not had the chance to taste a Pumpking ale, but wanted one to serve at halloween. Reviews talk of a beer that's like drinking pumpkin pie - to me that sounds overdone, so I'll cut back on the spices - they can always be added later if needed.
Pumpkin is not yeast available here, so I used butternut squash instead. The pumpkin contributes little flavour - mostly mouthfeel from the starches and dextrins. What taste there is should also be better since the squash is better tasting than pumpkin.
The lautering on the blichmann kettle is good, but still went slowly with the squash. On a HERMS system, it was hard to maintain the temperature with such a slow recirc. Started at 60C and ramped up to 70C over 2 hours.
I also don't want 40l of an ale that I might not like, so I decided to do a partigyle batch. The first runnings were split and half were used to conduct a second mash with an additional 0.5kg of dark grains (60L crystal, chocolate, amber malt) to give more roasted and aromatic character.
The second and third runnings were also split giving two beers of roughly the same OG - 1.060.
Both beers were boiled separately for 75 mins. Both hopped with Fuggles and E K. Goldings, although for the Porter, the balance was more with Goldings - in case the earthiness of too much Fuggles in the Porter would clash with the roastedness and aramatics.
Used the Hop rocket to add aroma hops and also to act as a filter, since I'd forgotten to add the filter in the kettle. The smell of the spices was wonderful, and the gravity samples were very tasty without the spices dominating. Only 1.5tsp spices in 20l should be pleasant without being overpowering.
After calibrating my PT100 thermometers against the calibrated ThermaPen, I found the mash temp was reading 5C to low. No wonder the hefe came out with a thick mouthfeel!
The recipe should be with pale malt, but I only had pilsner, so I used that instead.
7.5g NaCl, 2.2g NaSO4, 3 ml lactic acid. pH 5.21
Batch B (Porter) has krausen after 8 hours. Batch A (Ale) krausen after 24 hours.
Batch A krausen has fallen after 48 hours.
Gravity for both at 72 hours 1.016...down from 1.060 OMG!
21.09.12 - moved both to a cooler area (64F/16C), which may have caused batch A to fall out. US-04 is known to do that. Moved to slightly warmer area and added 500g boiled succrose to both batches, want to be sure the yeast will ferment and clean up.
pumpkin pie mix: 4 parts cinnamon, 2 parts ginger, 1 part nutmeg, &1 part allspice. Will add 0.2kg chocolate, 0.1kg light chocolate, and 0.1kg dark crystal, and 50g amber malt.
US-05 for the porter - want just clean malt, roast and aromatics with no esters.
US-04 for the ale since this can be fruitier. Have left out the spices and will add based on how the porter tastes. Expect to use just half the amount to keep it subtle.
|Enter desired final yield (volume):|
Pilsner (2 Row) Ger
|50.9% of grist|
|13% of grist|
Munich Malt - 20L
|10.8% of grist|
|8.7% of grist|
Caramel/Crystal Malt - 10L
|5.4% of grist|
Wheat Malt, Ger
|5.4% of grist|
Caramel/Crystal Malt - 60L
|3.2% of grist|
|1.3% of grist|
Caramel/Crystal Malt - 40L
|1.3% of grist|
Total Grain Weight (Water Amounts
|100% of grist|
|2.60 kilograms||Butternut squash|
|0.50 kilograms||Rice Hulls|
|1 tablet||Whirlfloc @ 15 minutes|
|1 tsp||Yeast Nutrient @ 15 minutes|
Fuggle2.0000000% Leaf @ 20 minutes
|163.66 grams||Total Hop Weight||622 AAUs|
|Total Boil Time:||75 minutes|
mdma’s electric brewery
|Batch Size:||42 liters||Boil Volume:||57 liters|
|Evaporation Rate:||14% per hour||Mash Tun Dead Space:||liters|
|Efficiency:||88%||Mash Tun Weight:||12 kilograms|
|Hop Utilization:||100%||Mash Tun Volume:||70 liters|
|Loss:||0.5 liters||Mash Tun Specific Heat:||0.120 Cal/gram per °C|
Modified build of http://www.theelectricbrewery.com/
Single Step Temperature Mash, Medium Bodied Beer
|Grain Temperature:||72°C||Tun Temperature:||72°C|
Mash with a direct heat source to maintain temperature.
Add 100% of mash water at 166° F / 74° C
|2||Mash Out||Temperature||10 min.||75.6°C||
Heat to 168° F / 75° C for at least 10 minutes
Alkalitet: 1.0 mmol/l
|Primary:||7 days @ 19° C|
|Age:||30 days @ 15° C|