Recipe for my
Jack-O-Lantern Belgian Pale Ale with added goodies.
Recipe Specs
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Batch Size (L): 22.2
Total Grain (kg): 5.900
Total Hops (g): 80.00
Original Gravity (OG): 1.062 (°P): 15.2
Colour (SRM): 9.7 (EBC): 19.1
Bitterness (IBU): 10.9 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
----------------
2.000 kg Pale Malt (33.9%)
2.000 kg Vienna (33.9%)
1.000 kg Munich II (16.95%)
0.600 kg Pilsner (10.17%)
0.300 kg Caramunich III (5.08%)
Hop Bill
----------------
50.0 g Strisselspalt Leaf (2% Alpha) @ 60 Minutes (Boil) (2.3 g/L)
30.0 g Saaz Leaf (3.6% Alpha) @ 5 Minutes (Aroma) (1.4 g/L)
Misc Bill
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4.0 g Epsom Salt (MgSO4) @ 0 Minutes (Mash)
4.0 g Gypsum (Calcium Sulfate) @ 0 Minutes (Mash)
3000.0 g Roasted Pumpkin mush @ 0 Minutes (Mash)
4.0 g Cinnamon Stick @ 0 Minutes (Boil)
4.0 g Ginger (powdered) @ 0 Minutes (Boil)
15.0 g Ginger (root, fresh) @ 0 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Fermented at 20°C with Safale US-05
Pics are getting a bit samey for a brewday... there's not much to sing and dance about... so there's a few different ones in here.
RAW Source! I roasted about 4kg of chopped up pumpkin. Sprinkled it with sugar,cinnamon and grated raw ginger. 90 mins @ 220c. Even if you never make this beer you should roast pumpkin like this if only to ensure your house is saturated in the most awesome smell ever. Really.
Source Material by
adrianfoden, on Flickr
Mashed in. Most recipes for this kind of beer are American and their pumpkins mostly come in cans. Sad.
Pumpkin Mashtun by
adrianfoden, on Flickr
Left to right, first runnings after a little wort recirc, starting to sparge always throws a little sediment... I think the hotter water plays a part too. #3 and it soon cleared up and the very last one is my pre-boil colour. Pre boil OG was 1066 and I had 24+ litres.
Wort extraction by
adrianfoden, on Flickr
Quatre Epices. Cinnamon Sticks, cloves, nutmeg and ginger roots. All in the boil for the last 10 mins before the Saaz aroma hops.
Quatre Epices by
adrianfoden, on Flickr
Shiny and shinier. Whilst the IC was in doing its thing I sat and played the blues. It's a little known fact that if you play music to your beer it will taste better.
Beer and Blues by
adrianfoden, on Flickr
EPIC hot break followed by even more EPIC cold break. Ground water temps are on the fall and the chill was much better than I've seen in the last few brews. I'm going to have to try the ice-bath method if this is what to expect. The payoff is coming in a minute...
Protein agglutination by
adrianfoden, on Flickr
WOOF! Clearest beer I've ever seen at this stage. This was my final OG (1064) after the chill and was drawn as I filled the FV.
1064 - Coo by
adrianfoden, on Flickr
Drinking that trial jar sample before FV... well .. it's always a mistake. Spice was good, the sweetness was cloying but it had an underlying earthiness. Not sure how it'll turn out of course but time will tell. Pitched re-hyrdated sachet of US-05 @ 21c and will see what we see.
