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Title: The great pumpkin spice |
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| Boil Size: 6.5 Gal |
Boil Time: 60 |
Boil Gravity: 1.051 |
Efficiency: 89 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: BIAB |
Pitch Rate: N/A |
Primary Temp: 70 ° F |
Priming Method: gyle |
Priming Amount: 1.3 qrts |
Creation Date: 09/24/2016 01:16 PM |
Notes: add 5pts OG from the pumpkin
This assumes 15% boil off/hr during boil and 0.1gal/lb of loss in grain absorption (after squeeze).
FOR THIS RECIPE
Grain absorption: 0.2gal
Boil off 60min: 0.7gal
Loss from racking to/from fermentor: 0.5-1gal
Expected efficiency: 70%
Target fermentor: 5gal
So the volumes needed:
Mash: 6gal
Fly sparge: 0.75gal
Boil: 6.5gal (60min)
after boil: 6gal
Calculate strike temp (use 0 for heat loss in kettle)
http://www.brewheads.com/strike.php
Process for BIAB:
before, smack yeast and sanitize fermentor
----- MASH -----
-heat 6gal in brewing kettle to 158F with upside down colander on bottom.
-add grains in bag (and pumpkin in another bag within grain bag)
-heat side pot with 0.2gal of water to 170F.
-after 1hr mash at 152F, take out bag, place colander on top of brew pot (we fix it with hooks, so it is like a lid on the pot) and place the bag into that colander so it drains into the brew pot
-pour the 170F water over the bag to rinse, then squeeze bag to get your boil volume of 6.5gal
----- BOIL -----
- bring to boil
- add hop schedule (no lid, stir some times)
- last 15min add irish moss
- cool down to 70 degrees with submersion chiller
- rack to clean fermentor using racking cane
- take OG reading, take some for Gyle priming
- shake a lot and add yeast
-after 2 week FG was 1.014
Priming for bottling using Gyle:
want 2.3 CO2 in 4.2 gallon (what is left for bottling):
save 1.3 quarts of unfermented wort (freeze)
add 5.5 gallon to fermenter (excluding what you took for gyle and what was left over in brewing pot)
For bottling, boil gyle for 10 minutes to sterilize, cool down and add 1.3 quarts to the beer, mix, then bottle.
Before adding beer to bottles, add 18 drops of the tincture of 40% vodka, cinnamon, all spice, ginger and nutmeg (whole and ground) which sat for 2 week to half of the batch. |
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