The Pusher Pumpkin Ale

Honestly it's currently August 20th, 2020, and I am just now writing about this. You'll have to wait for the interview with my brother in law Erik Lerma.

Instead of writing linguistically lyrics of harmoniously harmony words, I'm just going to write a list of the cool stuff

  • Last Brew in the Spring Valley house.
  • Brewed with brother-in-law Erik Lerma
    • Sarah's sister Christine's Husband.
  • Great beer for Thanksgiving
  • It was so long ago, it's hard to remember the details
  • Super fun beer to brew!
  • Oh yeah had the beer over at the thanksgiving party, I was on my diet and got blizzed
  • Brewed this on veterans day weekend

The Brew

  • Style

    Pumpkin Ale

    Pumpkin Ale is based on an Amber Ale with modest bittering, a mild hop finish, and of course the subtle flavor of pumpkin spice. Not overpowering in the spice, it is a great beer to share with both experienced and novice beer lovers.
  • Starting Water

    9.80 gal

    Just keeping record of the amount of water I've started with befroe each brew.
  • Original Gravity

    1.052

    The Original Gravity is the specific gravity measured before fermentation. Gravity is the ratio of the density of a sample to the density of water. Basically sugar vs water. OG - FG = ABV
  • Final Gravity

    1.020

    The Final Gravity is the specific gravity measured at the completion of fermentation. Basically sugar vs water. OG - FG = ABV
  • Pale Malt (2 Row) US (2.0 SRM)

    9lbs

    Grain used in the mash. Base malt for all beer styles
  • Caramel/Crystal Malt - 40L (40.0 SRM)

    12oz

    Adds body, color and improves head retention. Also called "Crystal" malt.
  • Caravienne Malt (22.0 SRM)

    8oz

    Light Belgian crystal malt. Used in light Trappist and Abbey style Belgian ales.
  • Chocolate Malt (350.0 SRM)

    2oz

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
  • Northern Brewer Hops [8.50 %]

    1oz Boil 60.0 min

    Aroma: Fine, dry, clean bittering hop. Unique flavor.
  • Cascade Hops [5.50 %]

    1oz Boil 1.0 min

    Aroma: Strong spicy, floral, grapefruit character.
  • Yeast

    London ESB Ale (Wyeast Labs #1968) [124.21 ml]

    Malty, balanced flavor. Fruity, rich finish. Excellent for cask conditioned ales and bitters. These microscopic fungi are the mojo in the juice when it comes to Alcohol. They consume sugar, then piss carbonation and shit alchole, then reproduce and do it again.
  • Whirlfloc

    1 Tablet At 15min

    Used to clear up the beer.
  • IBU

    29.2 IBUs

    International Bittering Units. The measurement of bitterness of the beer ranging from 0 to 100, where 100 is super hoppy.
  • SRM Color Scale

    9.6 SRM

    Number guide to beer color, 0 - 40 Yellow into Black
    color guide
  • ABV

    4.2%

    Alcohol By Volume. How much alcohol is in the beer, the higher the drunker you get! This one the math and gravities were a little off.
  • Finial Amount

    5.63 gal

    The finial amount of beer I got at the end of the whole brewing process
  • Calories

    176.8 kcal/12oz

    Average Beer Calories 150oz

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