Brew Day: 10/25/15

Bottle Day: 11/8/15

Original Gravity: 1.060
Final Gravity: 1.010
Estimated ABV: 6.77%


-1 lb 60L Carmel speciality grain
-0.5 lb Biscuit
-0.5 lb Victory
-3.3 lbs Amber Liquid Malt Extract
-3.3 lbs Extra Light Liquid Malt Extrat
-1 lb Light Dry Malt Extract
-3 oz Mt. Hood hop pellets
-1 packet Safale US-05 yeast
-1 lb dark brown sugar
-1/2 cup brown sugar
-pumpkins (2 small ones)
-1/2 oz ginger root
-1 cinnamon stick
-1/2 tsp nutmeg
-1 tsp Irish Moss
-1/2 tsp vanilla
-1/2 tsp allspice
-5 whole cloves
-1/2 cup vodka

Brew Day–10/25/15

1. Slice pumpkins and bake in oven for one hour at 350 degrees.

2. Scoop pumpkin innards into 5 gallons of water and place on the propane burner.


3. Bring water and pumpkin mixture to ~160 degrees. Add grain and steep for 50 minutes.


4. Sparge grain: pour partial mash wort over grain in a strainer.



5. Crank up the propane burner and get the mixture boiling.

6. When the wort is boiling, add all sugar (dry malt, liquid malt, and brown sugar).




7. Add hops: 1/2 ounce every 15 minutes, one ounce at the end of the boil.



8. At 45 minutes into the boil, add spices (ginger, nutmeg and cinnamon) along with Irish Moss (for clarity).

9. After boiling for one hour, remove from heat and start the wort chiller.


10. When the wort has cooled to below 90 degrees, pour through a strainer to the fermentor.



11. Take gravity reading.


12. Pitch yeast.

Flush yeast–11/5/15

Bottle Day–11/8/15

1. Empty yeast catch again and take some beer for gravity measure.


2. Start boiling about a cup of water. Add 1/2 cup brown sugar and dissolve to make carbonation primer.

3. Mix 1/2 tsp vanilla, 1/2 tsp allspice, and 1/2 cup vokda for extra seasoning mixture.

4. Add seasoning mixture and priming sugar to beer and mix it in.


5. Fill growlers and bottles.


Flavor Profile:


Brew Day: 8/23/15

Bottle Day: 9/28/15

Original Gravity: 1.050

Final Gravity: 1.004

Estimated ABV: 6.08%



  • 3 lbs Plain Wheat dry malt extract
  • 3.3 lbs Wheat liquid malt extract
  • 1 lb American Wheat grain
  • 1 oz US Hallertau hop pellets
  • 1 oz US Saaz hop pellets
  • 1 oz Mt. Hood hop pellets
  • 1 packet dry wheat beer yeast
  • 1 tbsp Irish Moss (for clarity)
  • 2 cups (plus more) fresh raspberries

Brew Day — 8/23/15

1. Boil 4 gallons of water in the brew kettle over the burner.

2. Steep one gallon of water and the grain at 170 degrees for 30 minutes.

3. Prepare sanitizer bath and sanitize all equipment (conical fermenter, siphon and hoses, brew paddle, etc…).

4. When the water in the brew kettle is boiling, add all malt extract.

5. Combine steeped grains to brew kettle.

6. Add hops

  • :50 mins – Mt. Hood
  • :30 mins – US Saaz
  • :05 mins – US Hallertau

7. With 15 minutes left in the boil, add 1 tbsp of Irish Moss (for clarity).

8. After one hour of boiling, remove the brew kettle from the burner and add ~2 cups of fresh raspberries.

9. Use the wort chiller to bring the wort temperature down to ~90 degrees.

10. Transfer the wort to the conical fermenter by pouring from the brew kettle over a mesh bag to trap any sediment.

11. Oxygenate the wort.

12. Add one gallon of cool water.

13. Pitch yeast.

Flavor Profile:

This wheat beer is subtly flavored with the raspberry, which adds a perfect fruity kick. It is a tasty, easy drinking beer. Definitely tasty, I don’t think that a stronger raspberry flavor would have added anything positive to the beer flavor, and I prefer the more balanced flavor that allows the wheat flavor to shine through a bit more.

1 2 3 4 5 8

Past Posts