Pumpkin Beer Brew Day

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Pumpkin Beer 11B

Recipe Specifications
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Boil Size: 8.30 gal
Post Boil Volume: 7.55 gal
Batch Size (fermenter): 6.50 gal  
Bottling Volume: 6.00 gal
Estimated OG: 1.062 SG
Estimated Color: 17.8 SRM
Estimated IBU: 16.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 78.1 %
Boil Time: 60 Minutes

Ingredients:
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Amt                   Name                                     Type          #        %/IBU        
5.50 gal              Boston, MA                               Water         1        -            
5.50 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   2        -            
5 lbs                 Brewers Malt 2-Row (Briess) (1.8 SRM)    Grain         3        24.8 %       
3 lbs                 Munich (BestMälz) (7.6 SRM)              Grain         4        14.9 %       
2 lbs                 Munich Dark (BestMälz) (12.7 SRM)        Grain         5        9.9 %        
2 lbs                 Wheat - White Malt (Briess) (2.3 SRM)    Grain         6        9.9 %        
1 lbs                 Caramel/Crystal Malt - 20L (20.0 SRM)    Grain         7        5.0 %        
8.0 oz                Brown Malt (Simpsons) (150.0 SRM)        Grain         8        2.5 %        
4.0 oz                Carafa Special I (Weyermann) (320.0 SRM) Grain         9        1.2 %        
4 lbs 12.0 oz         Pumpkin Puree (3.0 SRM)                  Sugar         10       28.5 %       
8.0 oz                Sugar, Table (Sucrose) (1.0 SRM)         Sugar         11       2.5 %        
3.0 oz                Molasses (80.0 SRM)                      Sugar         12       0.9 %        
1.00 oz               Fuggle [4.20 %] - Boil 60.0 min          Hop           13       10.6 IBUs    
0.25 oz               Northern Brewer [10.00 %] - Boil 45.0 mi Hop           14       5.8 IBUs     
0.28 tsp              Irish Moss (Boil 10.0 mins)              Fining        15       -   
        
6.00 Items            Cinnamon Stick (Boil 5.0 mins)           Spice         16       -            
0.75 tbsp                      Ginger, chopped (Boil 0.0 mins)     Herb          17       -            
10.00 Items           Allspice (Boil 0.0 mins)                 Spice         18       -            
4.00 Items            Cardamom (Boil 0.0 mins)                 Spice         19       -            
0.75 tbsp             Nutmet (Boil 0.0 mins)                   Spice         20       -           

1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         21       -            


Mash Schedule: 152F, Mash Out, Batch Sparge
Total Grain Weight: 20 lbs 3.0 oz
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Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 18.19 qt of water at 167.6 F                     154.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 5.66gal) of 168.0 F water
Notes:
Recipe inspired by Gordon Strong in Modern Homebrew Recipes.

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9/23/17: Roasted pumpkin puree in oven at 415F until lightly browned. Hit mash temp, added pumpkin for last 10 mins of mash. Added rice hulls.

Brewed, with 7.5 gallons of pre-boil wort, so under sparged, kind of as intended.

Boiled 90 mins. At knockout, added spices in mesh bag, steeped 10 mins, occasionally stirring with the spice bag.

Began force cooling with IC, removed spices.

Chilled to 100F. Settled, then racked to carboy.

9/24/17: 8am Beer was in basement at 69F. It's been an unusually hot few days for late September. Oxygenated for 30 sec. Pitched rehydrated packet of S-04.

9/25/17, 7am: Active fermentation. A bit too hot for my liking. Basement temp was 70F ambient.

Rauchbier Review

Appearance: Deep mahogany body with a billowing off-white head that has good retention and lacing. Body is crystal clear or very close. A good looking beer.

Aroma: Subtly smokey, well mixed with moderately toasty malt aroma. Hop aroma is none.

Taste: The smoke comes through more in the taste than the aroma, though the smoke's not overpowering or hammy. Smoke comes through more in the aftertaste, where it has a little more assertive character. Not acrid though. Toasty malt taste blends with the smoke. Slight sweetness with an earthy bitterness. Clean lager fermentation.

Mouthfeel: Creamy body. Good carbonation, sweetness is low.

Overall: Pleasant and not over the top smoky. At some point I should make a beer with 90%+ of smoke malt for a real malt bomb.

NEIPA #1 Review

Appearance: Golden-orange body, with haze that is not much more than normal for my ales, moderate off-white head with decent persistence and lacing.

Aroma: I get a decent hoppy aroma, kind of berry fruity. Maybe passion fruit or strawberry. Aroma improves a bit as the beer warms. Intensity of the aroma is not the kind that you could smell from across the room, but good.

Taste: Hoppy, bitter. Less fruity than the aroma, more of a dank and piney note. Slight maltiness but fortunately no crystal sweetness to distract from the hops.

Mouthfeel: Soft but not juicy. Pretty well balanced between soft mouthfeel and dank hoppiness.

Overall: OK, wish the hop aroma were more intense. Not as fruity in taste or "soft" in mouthfeel as I was hoping.