So I finally picked up the ingredients and decided to have my brewday (or should I say brew night as it went from around 10 pm - 2 am) yesterday with the pumpkin pie spice beer (I ended up not using any canned pumpkin). In order to steep the grains I bought a cheese cloth and frying thermometer which both seemed to work great.
Steeped the 1/2 lb caravienne for 30 minutes between 170-150 f.
|6 lbs. amber lme, 1 oz. mt hood hops (5.2 AA, 60 minutes), 1 lb wheat dme and used .5 tsp irish moss|
|.5 tsp pumpkin pie spice, .5 tsp cinnamon, .25 tsp nutmeg and .25 tsp vanilla extract (not pictured)|
|Me stirring in the LME, I added half at initial boil with the 1 lb of DME then added the rest at the 15 minute mark.|
|Bubbling away this morning, looks like the right color hopefully the irish moss gives good clarity. Might have let too much of the hops and other unfermentables come out of the brew pot but hopefully this doesn't cause any problems. May have gone a little under the 5 gallon line but that shouldn't be a huge problem.|
Plan on bottling February 18th, with half of the batch having cold steeped pumpkin spice coffee added in order to give more complexity and have the Coffee Pumpkin Ale. I may also add a spice tea to the full batch if the flavor seems to fall short of expectations when it finishes fermentation.