Homebrew Beer Recipes
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Style
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Size
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FG
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ABV
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IBU
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Color
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Views
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Brewed
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Rating
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Ichabod's Ale Pumpkin Nut Brown
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American Brown Ale
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5.75 Gallons |
1.051 |
1.01 |
5.33 |
34 |
14.82 °L
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0 |
0 |
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| Boil
Size: 7.36 Gallons |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
| Brew
Method: BIAB |
Pitch Rate: 1.0 |
Primary
Temp: 68 ° F |
Priming Method: co2 |
Priming Amount: 9.72 psi |
Creation
Date: 11/17/2024 9:53 PM |
Notes: TO-DOS
X Fix malts, hops, yeast
- Add pumpkin addition
- Fix water vols
- Fix mash and ferm temps
- Do water additions
- Adjust below comments
DESIGN POINTS :
- Using Maris Otter instead of 2-row cause I love it in anything brown/stout-ish
- G&T didn't have Crystal 120 so I subbed Special B (98-120L), and opted for Pale Chocolate (200-250L) for the Choc Malt
KEY STEPS:
1) Target water profile is Munich (Dark Lager), which was hard to achieve without slaked lime. Goal pH is 5.3.
2) Two-step mash schedule:
- 30-minute protein rest at 122F
- 60 minutes at 155F (bag not basket to avoid scorching)
3) Add Fermcap prior to boil.
4) Reyhdrate yeast (see below).
5) Add Whirlfloc near boil end for clarity.
6) Ferment at 55 ºF for 3 to 4 weeks.
8) Add PMB when kegging.
*****
PREP PUMPKIN
Use pie pumpkin and/or butternut squash (if brown ale) about 10 pounds in total weight (to yield 3-5 lb net per 5-gallon batch).
Halve the pumpkin, remove pulp and seeds, and cut the halves into pieces about 6 inches long. Arrange the pieces on a foil-lined cookie sheet, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F until soft (approx 1.5-2.5hrs). During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove from oven and let cool. Peel off the skin, dice into large cubes (being sure to save the juice for its color and flavor), mash to a pulp, and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature.
MASHING
Don't leave heat on after meeting mash-in temp (163)
Take about 1/2 gallon of the hot mash water before adding grain, add it to the pumpkin and stir to break up big clumps, yielding a slurry.
Add all grains and stir, then add warm pumpkin slurry to the mash.
Test pH after 10min...see Water Chemistry section.
Mash-in will likely drop temp by 6degrees
Mashing will likely drop temp by 10 degrees per 60min
Range goal is 156 - 141 during the 90min mash
*****
YEAST REHYDRATION INFO
Source: https://fermentis.com/en/product/saflager-w-34-70/#:~:text=② With prior rehydration:,cream into the fermentation vessel .
1) Sprinkle the yeast in minimum 10 times its weight of sterile water (not RO or distilled) (~1cup since 2 packets) or boiled & hopped wort at 15 to 25°C (59°F to 77°F).
2) Leave to rest 15 minutes
3) Chilling for 15 minutes to get close to 54F
4) Gently stir and pitch the resultant cream into the fermentation vessel.
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