Let's make another pumpkin ale, shall we? Remember last year's?
RECIPE:
8# pie pumpkins (de-stemed, de-seeded, and cut into chunks)
2# butternut squash (same as above)
1# acorn squash (same as above)
9# US Organic Pale Malt
1# Vienna
1# Munich 10L
1/2# Crystal 60L
1/2# Flaked Wheat
1/2# Light Brown Sugar
1/4# Maple Syrup
1 oz Mt. Hood (60)
1 tsp ginger root (de-skinned and grated)(10)
1/2 tsp cinnamon powder (10)
1 oz Homegrown Fuggles (0)
Wyeast 1056 - 2L starter, 30 hrs on stir plate
9/19 BREWDAY:
I'll have to add more notes, but:
1st runnings: Brix 13.5/1.055
Pre-boil: Brix 12.6/1.051
SG: Brix 14.5/1.059
9/26 CHECK IN:
Gravity: Brix 6/1.003 (??? What? Gotta be off)
10/13 BOTTLING:
Bottled 20 500mL bottles, 12 12 oz bottles, and corked 1 750mL bottle for long storage.
Gravity: Brix 6.4/1.005
10/28 TASTING:
500mL bottle, poured a deep copper color, damn near crystal clear, not a ton of carbonation, still needs a little time, even after 2 weeks in the bottle. Smelled of squash, ginger, and alcohol. Uh oh. Tasted of the same elements. Tasted very high in alcohol. Gravity suggests this is about 7%, seems to be higher. Ginger and squash are over the top. Too much of each. I'll need to go back and check how much ginger I used last year, because it shouldn't be that different from last year. My recipe for this year says 1 tsp, but I think I put in 1 oz. Hhmmm. Hoping that these flavors will mellow with some time. Same with the alcohol. Will check back later in a month or so.
