Alright, this past Sunday the gravity on the cream ale was at 1.006 so I racked it to the secondary and then prepared for the upcoming brewday with Little Deej. Pumpkin spice porter, yum! For the base of this one I used a brown porter. Here it is:
12 lbs MO
1 lb Crystal 60
8 oz Special Roast
8 oz Brown Malt
4 oz Chocolate Malt
Mash @ 154F for 70 min
1.5 oz EKG @ 90 min
0.25 oz EKG @ 20 min
0.25 EKG @ flameout
5 1/2 lbs caramelized pumpkin in boil
1 tsp cinnamon, 1/2 tsp nutmeg @ 90 min
1 tsp cinnamon, 1/2 tsp nutmeg @ 20 min
1 tsp cinnamon, 1/2 tsp nutmeg, allspice and clove @ flameout
The base beer is much more like a high gravity brown ale than a porter. I probably should've upped the chocolate. As far as the pumpkin goes, we used the Libby's canned variety spread onto cookie sheets and baked it @ 350F for an hour. The boil smelled amazing. I'm still getting horrible efficiency, my OG was 1.060 after the boil. I guess I'll start messing around with the wate
r profile and pH for the next batch. We pitched the wort onto the US-05 yeast cake from the cream ale and it took off like a rocket. Within 3 hours there was krausen blowing out the hose and its still going strong two days later.
r profile and pH for the next batch. We pitched the wort onto the US-05 yeast cake from the cream ale and it took off like a rocket. Within 3 hours there was krausen blowing out the hose and its still going strong two days later.
No comments:
Post a Comment