bkrzyzak
Apprentice
I brewed a beer similar to Sam Winter but an Ale. I followed the Recipe but added a litle of Victoy malts. The beer turned out more dense than I wanted. Very full mouthfeel. The head is actually creamy. I will post my recipe. Any help is appriecated. I had the same with a Pumpkin I did. Thought it might of been the roasted squash I used. Its good and flavorfull but a little thick.
Type: All Grain
Date: 10/18/2010
Batch Size: 5.50 gal
Brewer: Brian Krzyzak
Boil Size: 7.20 gal Asst Brewer:
Boil Time: 60 min Equipment: BK's Brew Pot (7.5 gal) and Igloo Cooler (9 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
Prepare for Brewing
Prepare Yeast Starter
Clean and Prepare Brewing Equipment
Prepare 9.00 gal Water for Brewing
Mash or Steep Grains
Ingredients for Mashing Amount Item Type % or IBU
0.25 lb Victory Malt (25.0 SRM) Grain 1.67 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.00 %
4.00 lb Munich Malt (9.0 SRM) Grain 26.67 %
4.00 lb Wheat Malt (2.0 SRM) Grain 26.67 %
5.25 lb Pale Malt (3.0 SRM) Grain 35.00 %
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 19.00 qt of water at 165.8 F 154.0 F
Batch Sparge Round 1: Sparge with 0.65 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 3.60 gal of 168.0 F water
Boil Wort
Add water to achieve boil volume of 7.20 gal
Estimated pre-boil gravity is 1.063
Boil Ingredients Boil Amount Item Type
60 min 1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops
15 min 0.50 oz Cinnamon Stick (Boil 15.0 min) Misc
15 min 0.50 oz Ginger Root (Boil 15.0 min) Misc
15 min 1.00 oz Orange Peel, Bitter (Boil 15.0 min) Misc
5 min 1.00 oz Hallertauer Hersbrucker [4.00 %] (5 min) Hops
2 min 1.00 oz Tettnang [4.50 %] (2 min) Hops
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.50 gal
Ingredients for Fermentation Amount Item Type % or IBU
1 Pkgs Bavarian Wheat Yeast (Wyeast Labs #3056) Yeast-Wheat
Measure Actual Original Gravity _______ (Target: 1.073 SG)
Measure Actual Batch Volume _______ (Target: 5.50 gal)
Fermentation
10/18/2010 - Primary fermentation (14 days at 68.0 F)
11/1/2010 - Secondary fermentation (7 days at 68.0 F)
11/8/2010 - Tertiary Fermentation (5 days at 68.0 F)
Type: All Grain
Date: 10/18/2010
Batch Size: 5.50 gal
Brewer: Brian Krzyzak
Boil Size: 7.20 gal Asst Brewer:
Boil Time: 60 min Equipment: BK's Brew Pot (7.5 gal) and Igloo Cooler (9 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
Prepare for Brewing
Prepare Yeast Starter
Clean and Prepare Brewing Equipment
Prepare 9.00 gal Water for Brewing
Mash or Steep Grains
Ingredients for Mashing Amount Item Type % or IBU
0.25 lb Victory Malt (25.0 SRM) Grain 1.67 %
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.00 %
4.00 lb Munich Malt (9.0 SRM) Grain 26.67 %
4.00 lb Wheat Malt (2.0 SRM) Grain 26.67 %
5.25 lb Pale Malt (3.0 SRM) Grain 35.00 %
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 19.00 qt of water at 165.8 F 154.0 F
Batch Sparge Round 1: Sparge with 0.65 gal of 168.0 F water
Batch Sparge Round 2: Sparge with 3.60 gal of 168.0 F water
Boil Wort
Add water to achieve boil volume of 7.20 gal
Estimated pre-boil gravity is 1.063
Boil Ingredients Boil Amount Item Type
60 min 1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops
15 min 0.50 oz Cinnamon Stick (Boil 15.0 min) Misc
15 min 0.50 oz Ginger Root (Boil 15.0 min) Misc
15 min 1.00 oz Orange Peel, Bitter (Boil 15.0 min) Misc
5 min 1.00 oz Hallertauer Hersbrucker [4.00 %] (5 min) Hops
2 min 1.00 oz Tettnang [4.50 %] (2 min) Hops
Cool and Prepare Fermentation
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 5.50 gal
Ingredients for Fermentation Amount Item Type % or IBU
1 Pkgs Bavarian Wheat Yeast (Wyeast Labs #3056) Yeast-Wheat
Measure Actual Original Gravity _______ (Target: 1.073 SG)
Measure Actual Batch Volume _______ (Target: 5.50 gal)
Fermentation
10/18/2010 - Primary fermentation (14 days at 68.0 F)
11/1/2010 - Secondary fermentation (7 days at 68.0 F)
11/8/2010 - Tertiary Fermentation (5 days at 68.0 F)