beer.litke.info - Frost on the Pumpkin Ale (v2.0) (10.03.2009)

Frost on the Pumpkin Ale (v2.0) (10.03.2009)

Ingredients (10 gallon batch)

18 lb	-	2-row
4 lb	-	crystal 40°L
2 lb	-	biscuit
2	-	1056 american ale wyeast
2 oz	-	magnum 13.4% aa (boil)
2 oz	-	cascade 8.0% aa (5 min)
½ c	-	pumpkin pie spices (in secondary ¼ c per 5 gal)

Brew schedule

7:50	start heating strike water (9 gal)
8:20	mash starts - mash: 154°F strike water: 164°F
9:27	mash ends - mash: 152°F
9:50	sparge starts - mash: 161°F water: 176°F
10:05	sparge ends - mash: 164°F water 170°F (7 gals added)
10:50	hot break ends
11:50	boil ends
12:40	all cleaned up

Transfers

10.12.2009	secondary
11.22.2009	kegged

Specs

Original gravity: 1.051
Secondary transfer: 1.016
Final gravity: 1.014
3.8% by weight
4.8% by volume

Notes

Slice pumpkin in half, seed, place on baking sheet face down with
¼ inch of water, roast at 350° for 60 min, shell, place on cookie
sheet, broil on top rack for 5 min.
Roast seeds - set to broil for 2 min, stir, broil 1 minute, watch closely.
Boil 1 qt of water, added spices and boil for one minute, pour
half into each secondary.
Water-spice mixture foamed when added to water, mixture became very
slimey, use more water next time?
Pumpkin pie spice: ¼ c cinnamon, 2 tbsp ground ginger, 1 tbsp nutmeg,
1 tbsp ground cloves.
Not much hot break, temperature maxed out at 211°.
Tasted really bad when kegged.
Tasted really good after aging ~1 week.