All Grain, Extract and Hybrid Home Brewer about 5 years.
|8/2/2016||Bumble Bee Pumpkin Porter Clone||American Porter||6.5 %||5 Gallon(s)|
|8/2/2016||Denny Conn's Bourbon Vanilla Imperial Porter Clone||Baltic Porter||9.0 %||5.5 Gallon(s)|
|1/7/2016||Guinness Stout Clone BeerMasters Recipe -1112015 by Rob||Irish Stout||5.5 %||2.75 Gallon(s)|
|10/29/2015||The KiltLifter Clone||Scottish Export||5.0 %||5.1 Gallon(s)|
|9/4/2015||All Cascade Hops Cascadian Dark Ale||International Dark Lager||5.2 %||5 Gallon(s)|
|8/18/2015||Buckwheat Honey Porter||English Porter||5.1 %||5 Gallon(s)|
|4/25/2015||The KiltLifter Clone - All Grain half Batch||Scottish Export||5.3 %||2.75 Gallon(s)|
|1/20/2015||Tartan Lifter Scottish Ale||Scottish Export||5.1 %||3 Gallon(s)|
|12/7/2014||Robust Pumpkin Porter||American Porter||6.3 %||2.5 Gallon(s)|
|8/29/2014||Pig Pen Pumkin Ale||American Amber Ale||8.1 %||2.5 Gallon(s)|
All Ingredients from Grow Masters in Gurnee, ILStarted with 8 gallons of water, ended up with 5.25 in the fermenter
Half batch, just to have a little for St. Patrick's Day.
This batch was split into 1 gallon, 1 gallon, 2.0 gallon batches when transferred to secondary. One of the 1 gallon batches was spiked with 2 inches of Madagascar vanilla bean, split open. The second 1 gallon batch was spiked with a handful of oak chips, and the third left alone.
Brewed a half batch to compare with extract brewed from the same recipe.
2/13/15-Pre-boiled (30 minutes) 6 gallons tap water with 6 grams gypsum, 3 grams table salt. cooled overnight in sanitized covered bottling bucket. Brew day, added 2 grams gypsum to cooled water.
12/23/141:00pm - First, I cut a 4.1 lb. home grown pie pumpkin into 1.5 inch chunks and bake for 1 hour at 325 degrees (f). Pumpkin was browed on top at 52 minutes. I shut off the oven and let it sit for the remaining 8 minutes. Pumpkin was cooked, but not mushy when the skin was peeled off. I ended up with 2.5 lb. of pumpkin. Refrigerated until brew day tomorrow. It might not be enough. I may cook another one.12/24/1410:00am - Brought pumpkin chunks to a boil (by 10:15) in 1 gallon of water ...
8:45am - Steeped grains ( grain bag ), 1.5 gallons at 150-156df(degrees fahrenheit) in main pot. Steeped 45 oz. canned pumpkin in 1 gallon in separate pot at 150df.9:44am - grain bag out, drained into separate pot to collect the last bit of the good stuff.9:45am - smacked the Wyeast 1056 smack-pack.9:50am - filtered pumpkin sludge through the fine mesh cheese cloth my grandmother used to use for plum pudding. It did a great job of removing the solids. Took about 15 minutes. Added to main ...