Halloween's coming up...I mean Harvest Day...I mean Reformation Day and Emilie has requested a pumpkin ale. Being the super masculine, ridiculously awesome, provider type I obliged. I'm bottling this half batch because Emilie never really drinks the beers she requests and I don't think I like pumpkins interfering with my beer. We'll see.
Ingredients:
Fermentables:
5 lbs GW 2-row
0.5 lbs GW crystal 60
0.5 lbs Briess Special Roast
1 medium sized pumpkin cooked at 400 for 60 minutes mashed in
Hops:
0.5 oz Hallertau @60
0.5 oz Hallertau @5
Extras:
0.5 lbs Brown Sugar @20
3/4 Tbs pumpkin pie spice @20 (That Emilie made...I think it's allspice, cinnamon, and nutmeg)
Yeast Nutrient @15
Whirfloc @15
Water:
2.5 gallons strike @163
Collected 1.5 gallons
2.5 gallons sparge @173
Collected 2.25 gallons
Yeast:
Wyeast 1272 American Ale II
Notes:
10-22-2011--Brewed in around 4 hours, but about 30 minutes too long (screaming kid and a wife that left). No recirculation due to the half batch. Gravity was around 1.050+ but the bubbles in the wort made it so I couldn't get an accurate reading.
10-29-2011--Bottled. Gravity down to 1.010.
where's the posting love? are you getting lazy? I know you're doing much these days!
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