That brings us up to pace and up to right now, about 4:45 pm on a very nice september day. I struck in about a half hour ago @ about 154 with a grain bill I concocted to be similar to a northern english brown. I've been drinking quite a bit of newcastle for some unknown reason* at the bar and thought it would accept the spices and squash well...I've never used squash in beer so we'll just have to see how it works out! I put two and a half pounds of the mashed up butternut squash in the mash with about a half a pound of rice hulls when taking into consideration all the info about stuck pumpkin mashes. This is about 24% of the mash. FYI and mine for next year, that left me with about a pound of butternut squash leftover, maybe more, so it looks like I'll be making some pumpkin bread, which is fine by me. I love that shit. I don't know exactly how many pounds I started out with...maybe 10-12 lbs raw unpeeled squash, I forgot to write that down. I'm wondering if I could do this without the rice hulls and then just use the spent grain/squash mix to make bread with?
Man was that awesome. Adam stopped over to drink/brew beer and eat food. We made habanero cream cheese stuffed jalepenos and ribeyes on the grill with sauteed garlic n' onions and twice baked mashed potatoes. I think I have ate eight whole jalepenos at this point in time. The brew went off with out a hitch. The only problem I encountered with sparging is when I had to stop to regain my focus because hot pepper hands and peeing do not mix. I really need to keep some gloves around when I do these things.
*it was free
UPDATE 10/26/10 - Kinda fell out of the blogosphere? the last month and a half or so. Being unemployed got to me and I got a bit depressed. The boil order imperial porter has helped but I want to let it age!!! Anyway, I have a new job and I'm back. I haven't really done much lately but put off bottling any chance I can get. This beer fermented out fine and was aged for two weeks on two more vanilla beans (scraped and chopped up). I was hoping to have this done for halloween but that's not gonna happen. I finally bottled it up on 10/24/10 and I'm extremely excited. The taste is exactly where I wanted it to be and if I don't overcarbonate it, this one is going to be excellent.
UPDATE 11/06/10 - Sampled this one over the last couple days. Despite the excitement in the last update, I'm relatively disappointed with what I have here. Disappointed, but not upset or uninspired. I'm relatively new to using spices in beer. This is a learning process. The base beer itself is good, and the spices are good, its the amount of allspice that is the problem. If I can stress anything I've ever read about brewing with spices its that they need to be used in extreme moderation. I always feel like I'm not adding enough when I brew with spices and beings that by the time spice additions roll around during brewday, I'm pretty juiced up and historically I decide to put more in than I previously determined was necessary. Not anymore, lesson learned for sure. What really impresses me is the body that the butternut squash gave this beer. It has a very smooth well rounded mouthfeel that I think would be pretty tough to get by any other means. The spices are spot on too, exactly the flavor I wanted but TOO much. If I halved or even used only 1/3 of the allspice, this beer would be exactly what I envisioned. It's definitely getting another go-round next year.
|Northern English Brown Ale|
Type: All Grain
Batch Size: 5.50 gal
|Brewer: Raymond Wagner|
|Boil Size: 6.57 gal||Asst Brewer: Adam Clark|
|Boil Time: 60 min||Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)|
|Taste Rating(out of 50): 35.0||Brewhouse Efficiency: 75.00|
Est Original Gravity: 1.052 SG
|Measured Original Gravity: 1.054 SG|
|Est Final Gravity: 1.013 SG||Measured Final Gravity:1.015|
|Estimated Alcohol by Vol: 5.00 %||Actual Alcohol by Vol: 5.08 %|
|Bitterness: 17.0 IBU||Calories: 242 cal/pint|
|Est Color: 19.5 SRM||Color: |
|Mash Name: Single Infusion, Medium Body, Batch Sparge||Total Grain Weight: 10.25 lb|
|Sparge Water: 4.85 gal||Grain Temperature: 72.0 F|
|Sparge Temperature: 168.0 F||TunTemperature: 72.0 F|
|Adjust Temp for Equipment: TRUE||Mash PH: 5.4 PH|