Batch Size: 10 L / 2.64 US GALLONS Boil Time: 30 mins Efficiency: 75% OG: 1.050 FG: 1.004 ABV: 6.2% IBU: 24.4 Colour 4.4 EBC
Mash schedule
Mash in @ 62 deg c / 144 deg f for 60 minutes Mash out @ 75 deg c / 167 deg f for 10 minutes
FERMENTABLES
Pilsner malt 2.07kg / 4.56 lbs 80%
Flaked rice 0.26kg / 0.57 lbs 10%
Flaked corn 0.26kg / 0.57 lbs 10%
HOP ADDITIONS
Mosiac (12.3 AA)
19g / 0.67 oz @ 15 mins (24.4 IBU) 50g / 1.76 oz @ 0 mins 50g / 1.76 oz @ Dry hop for the last 4 days of fermentation.
YEAST
Fermentis Safale US-05
For the first 7 days start at 18 deg c (64.4 deg f) Then raise to 21 deg c (69.8 deg f) in daily increments of 1 deg c. The beer is finished when you have 3 days of consistent gravity readings. 14 days for fermentation are expected but may not be the case.
EXTRAS
Add Alpha amalyse enzyme to wort before fermentation start Always use yeast nutrients I recommend the use of Irish moss during the boil for clarity. Use gelatin after fermentation to promote better clarity if desired.
Batch Size : 21 L / 5.54 US LIQUID GALLONS Boil Time : 60 min Brewhouse Efficiency: 75% IBU : 29 (Tinseth) Color : 32 EBC BU:GU 0.50 Original Gravity : 1.057 Final Gravity : 1.014 ABV:- 5.6%
I was looking for a style of Belgian music to name this beer, then came across a full set from Toots Thielemans’ 90th birthday concert. Guess what the first tune was…
Reddish orange in color, creamy tan head, sweet and spicy, rich and unique. Like a New England fall afternoon.
(5 gallons, grain and extract) Ingredients:
2 to 3 lbs. pumpkin 0.5 lb. two-row pale malt 0.5 lb. malted wheat 0.5 lb. medium crystal malt, 40° Lovibond 5 lbs. unhopped amber malt extract (or 4 lbs. unhopped amber dry malt) 1 cup light brown sugar 1/2 cup unsulphered molasses 1 oz. Mt. Hood hop pellets (4% alpha acid), for 57 min. 0.5 oz. of pie spices: nutmeg, cinnamon, clove, allspice, cardamom, ginger in cheesecloth bag Ale yeast (such as Wyeast 1056, American Ale) 1 cup light dry malt for priming
Step by Step:
Cut in half, clean out, and bake one pumpkin at 300° F for one hour or until flesh becomes mushy. Crush two-row and crystal malts and malted wheat. Mash the malt and the pumpkin together in 5 qts. of water at 152° F for 55 minutes, then raise the temperature to 165° F for five minutes. Run off and sparge with 5 qts. of water at 170° F, gathering (hopefully) about 2 gals. of sweet wort.
To the kettle add malt extract (or dry malt), brown sugar, and molasses. Bring to a boil, then add Mt. Hood pellets. Boil 55 minutes. Add pie spices in a bag and boil just long enough to mix them in (two to three minutes). Remove the bag.
Remove the kettle from the heat, chill, and top off to 5.25 gals. in your primary fermenter. Ferment with a clean ale yeast, prime with light dry malt, and bottle condition cool (50° to 55° F) for a month. Serve at cellar temperature to allow the blend of flavors to truly express themselves. Notes:
Pumpkin: Avoid using canned pumpkin pie filling. It is already spiced, often, and is laden with preservatives and artificial products (although if you can find organic, all-natural, no-preservative, unspiced canned pumpkin, by all means use it). It is important to use a partial mash with this recipe; I can't figure out any other good, efficient way to use the pumpkin and get anything out of it (I'm open to suggestions!).
Malts: All-grain brewers can adapt this recipe to a standard "amber ale" grain bill, but be sure to include a little malted wheat for better head retention. Extract brewers may have trouble using the pumpkin unless they do a partial mash as described above.
Spices: The biggest problem with this brew is the proper ratio of spice to beer. It is very easy to overdo, especially with strong-flavored spices such as ginger and clove. I have arrived at a dose of only 0.5 oz. total, which will not seem like enough as you brew but will be noticeable in the mature beer.
My personal blend is "heavy" on nutmeg and cinnamon and very light on ginger and clove, just enough to indicate their presence. IÕve found that leaving the spices in the fermenting beer tends to become overwhelming, hence the use of a bag or some other device to steep the spices in the boiling wort but then remove them.
The commercial "Pumpkin Pie Spice" mixtures available on the grocery store shelf seem to me a little too gingery/clovey, so I make my own blend. Also, I have better luck with larger pieces: crushed or shaved whole cinnamon stick, allspice berries and nutmegs, whole cloves, and small pieces of fresh ginger. rather than any finely ground forms.
This is from Jamil’s Robust Porter recipe in Brewing Classic Styles. I’ve brewed it once or twice before, but I believe it’s the first time I’ve brewed it with extract.
Dark roasted grains are a lot of fun to brew with. It doesn’t take much to bring a batch of base malt some big, bold flavors. Each grain is pretty complex in flavor, so a couple of them bring a lot to taste in this beer.
The ferment was steady and fast. After 1 week, it slowed down a lot, so I took a gravity reading. It was within 3-5 points of the goal, so I got a little nervous it was going to over-ferment and get thin. I cold-crashed it a couple of days later, after it reached target gravity.
This beer has calculated to 8% ABV, which I think is a bit high for it. Early on, the alcohol was a bit hot. As of this writing, it seems to be mellowing. I think I learned that 2 weeks in the fermentor, even for 3 gallons, is bare minimum.
I’ll get a glass of it now…let’s see what we have:
Chocolate on the nose. Spicy on the tongue…some tingling. A bit harsh, but smoother than it was a couple of days ago. Earthiness…almost reminds me of root beer without sweetness. Decent mouthfeel. Certainly in the Porter range, not stout. Dark brown color.
Definitely some lingering heat. I hope that mellows as it ages.
Note to self: tweak recipe to reduce base malt to lower ABV a couple of points.
5G = five gallons. I’ve been enjoying the home brew on tap more than I anticipated. I figured it was going to be difficult to get through 5 gallons in a reasonable amount of time. As it turns out, it’s my go-to beer, so I’m kicking 2.t gallon kegs left and right. I did buy one 5-gallon keg a few months ago, but have been holding off until I could get the cooling kit for the new Anvil fermenter Eileen got me for my birthday. When the first Password Reset kicked, I decided go for 5 and just use the smaller chill kit from my small Anvil fermenter. It looks a little funny, but so far, so good. It actually chilled the new wort down to 68F in a few hours.
Jamil named this beer recipe Programmer’s Elbow because he was doing a big software project at the time. Password Reset honors that and also remembers the MyDelta support nightmare of 2019!
I was able to pick up some DME, hops and yeast from River Rock Brewing in Galt, and I had enough of the steeping grains to be able to brew today after only deciding yesterday to brew.
It’s a blat to brew 5 gallons again…especially knowing I don’t have to be shy with the tab handles in the future!
