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P. Diddy P'kin Pie Ale
Wanted to see how small a volume I could make and still have it come out tastey
| Brewer: | ophidon | Email: | ophiodon@attbi.com | |||||
| Beer: | P. Diddy P'kin Pie Ale | Style: | American Amber Ale | |||||
| Type: | All grain | Size: | 1 gallons | |||||
| Color: |
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Bitterness: | 24 IBU | |||||
| OG: | 1.048 | FG: | 1.010 | |||||
| Alcohol: | 4.9% v/v (3.9% w/w) | |||||||
| Water: | All water filtered through a PUR water filter | |||||||
| Grain: | 1.5 lb. American 2-row 2.5 oz. German Munich 1 oz. Dextrine malt (Cara-Pils) 2.5 oz. British crystal 70-80L |
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| Mash: | 70% efficiency | |||||||
| Mashed all grains and pumpkin at 150-155° F for 90 minutes in 2 quarts water. Checked for starch conversion. Sparged with 170° F water. | ||||||||
| Boil: | 60 minutes | SG 1.064 | .75 gallons | |||||
| Pumpkin: 2 lbs of sweet pie pumpkin. Clean out pulp, cut into quarters and bake at 350° F for 1hour. Peel skin and cube "meat." Spices: make a tea of the following and add to primary before yeast. .8 teaspoon cinnamon .5 teaspoon ground ginger .3 teaspoon nutmeg .2 teaspoon allspice 1 tablespoon Honey |
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| Hops: | .1 oz. Cascade (6% AA, 60 min.) .1 oz. Centennial (10.5% AA, 30 min.) .05 oz. Kent Goldings (aroma) |
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| Yeast: | Used Cooper's dry ale yeast, 1 packet. Started yeast in 200ml of wort. Pitched at 74° F |
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| Log: | 3 days and yeast activity was negligibled. Transferred to secondary for 2 weeks. | |||||||
| Carbonation: | Will bottle with standard procedure. | |||||||
| Tasting: | Still in secondary, but tasted excellent, hoppy with a following mellow honey spice flavor, when I transferred it to secondary. | |||||||
Recipe posted 10/21/02.
