Great Pumpkin Ale 2011 Recipe

Great Pumpkin Ale 2009
Great Pumpkin Ale 2010
Great Pumpkin Ale 2008
RIP Stout Russian Imperial Pumpkin

I brewed this beer tonight.  I wasn’t planning to brew a pumpkin beer, which would have broken my streak, but I didn’t have ingredients to brew what I was planning to brew next.  Ever since the second year I started brewing, I’ve brewed a pumpkin ale.  It started when I was still brewing with a Mr. Beer kit and found a recipe for it.  At the time, there weren’t many commercial pumpkin beers (the only one I could find at the time was Buffalo Bill’s).  Ever since then, I’ve brewed my Great Pumpkin ale every year (and actually brewed a porter or stout version as well the last couple years).  The recipe usually varies, depending upon what ingredients I have at hand, however, some things never change – like adding pureed pumpkin and spices both after the boil and in the secondary.

Great Pumpkin 2011

21-A Spice, Herb, or Vegetable Beer
Author: Kevin Kozlen

BeerTools Pro Color Graphic

Size: 7.76 gal
Efficiency: 65.0%
Attenuation: 75.0%
Calories: 216.3 kcal per 12.0 fl oz

Original Gravity: 1.065 (1.026 – 1.120)

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Terminal Gravity: 1.016 (0.995 – 1.035)

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Color: 12.8 (1.0 – 50.0)

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Alcohol: 6.39% (2.5% – 14.5%)

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Bitterness: 35.0 (0.0 – 100.0)

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Ingredients:

13.7 lb Canadian 2-Row Malt
6.8 oz Crystal Malt 40°L
9.1 oz Crystal Malt 20°L
1.0 lb Munich 10L Malt
2.0 lb Biscuit Malt (Mout Roost 50)
3.0 lb White Wheat Malt
.7 lb Dry Wheat
15 oz Pumpkin (canned) – added during mash
.5 oz Chinook (11.5%) – added during boil, boiled 60 min
1 oz Willamette (4.8%) – added during boil, boiled 60 min
1 oz Willamette (4.8%) – added during boil, boiled 30 min
1.5 tsp Irish Moss – added during boil, boiled 15 min
.5 oz Willamette (4.8%) – added during boil, boiled 5 min
1.5 tsp Cinnamon (ground) – steeped after boil
1.5 tsp Allspice – steeped after boil
1.5 tsp Nutmeg (ground) – steeped after boil
29 oz Pumpkin (canned) – steeped after boil
2.0 ea White Labs WLP090 San Diego Super Yeast

Notes

Mashed in with 8 gallons of Bloomington water.
Strike water was about 167F and hit mash temp of about 153F
Mashed for 3 hours
Sparged with 4.5 gallons of Bloomington water.
Started boil with approximately 9.8 gallons of wort, preboil gravity – brix=15.4 or 1.061

Added spices and pumpkin after chilled to around 100F
Ended with about 7.25 gallons in fermenters
Gravity reading in the fermenter is brix=15.9 or 1.065

Started fermentation in basement at approximately 68F

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Oktoberfest is Lagering

Oktoberfest Lagering

Last weekend I brewed an Oktoberfest and get to try out my chest freezer for the lagering process.  Unfortunately, the first smack pack of Wyeast 2124 Bohemian Lager yeast I had didn’t really seem to take off.  So I ordered a second one, which arrived on Thursday.  After smacking that one, it swelled up and I pitched it that night.  Now, two days later, there are some obvious signs of the fermentation process.

For the chest freezer, I picked up a Ranco temperature controller on Ebay for around $50 and used an old extension cord to wire it up.  At the last homebrewers club meeting, someone suggested putting the element in a bucket of water to simulate what the liquid temperature would be in the carboy.  It worked perfectly.  As the chest freezer turns on and off, and there’s a cooling element on the floor of the freezer, I thought it might be doubly good to put down the towel – to catch the condensation and keep the carboys from being in direct contact with the floor of the freezer.

My hope is to lager the beer in the cooler for 2-3 weeks, transfer it to new carboys, give it a diacetyl rest for a week, and transfer it into kegs for lagering for a couple weeks.

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Oktoberfest Recipe

Oktoberfest

Oktoberfest

3-B Oktoberfest/Märzen
Author: Kevin Kozlen
Date: 8/6/2011

BeerTools Pro Color Graphic

Size: 10.0 gal
Efficiency: 74.63%
Attenuation: 78.0%
Calories: 199.09 kcal per 12.0 fl oz

Original Gravity: 1.060 (1.050 – 1.057)

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Terminal Gravity: 1.013 (1.012 – 1.016)

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Color: 12.14 (7.0 – 14.0)

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Alcohol: 6.15% (4.8% – 5.7%)

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Bitterness: 26.6 (20.0 – 28.0)

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Ingredients:

10.0 lb Maris Otter Pale Ale Malt
10.0 lb Munich Malt
2.0 lb Munich Malt Dark
1.0 lb German CaraMunich I
2.0 oz Willamette (4.8%) – added during boil, boiled 60 min
1.6 oz Ultra homegrown (3.0%) – added during boil, boiled 30 min
.5 oz Tettnanger (4.8%) – added during boil, boiled 15 min
2 tsp Irish Moss – added during boil, boiled 15 min
2.0 ea WYeast 2124 Bohemian Lager™

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

Notes

Started with 8.5 gallons of mash water (4 gallons distilled water, 4.5 gallons of Bloomington water)
Step mash:
Protein rest: 126 F for 20 minutes
Beta Sacch Rest 150 F for 25 minutes
Alpha Sacch Rest 158 for 60 minutes
Mashout with 6.5 gallons sparge water at 170 F (3 gallons distilled water 3.5 gallons Bloomington water)
Started boil with 12 gallons of wort at 14 Brix (1.055)
Ended boil and putinto carboys, ended with about 10 gallons
Brix of wort 15 in one and 15.2 in other (1.060 SG)
Put into freezer to cool to 52 degrees overnight.
Pitched half smack pack of Wyeast 2124 Behemian Lager yeast into each carboy 2 days after putting in cooler. Smack pack didn’t seem to inflate much.
Pitched half smack pack of Wyeast 2124 Behemian Lager yeast into each carboy 5 days after putting in cooler. This smack pack did seem to inflate after a couple hours.

Results generated by BeerTools Pro 1.5.17

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