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Ichabod's Lament

Ichabod's Lament

Spice, Herb, or Vegetable Beer • Partial Mash • 5 gal

Ichabods Lament

Roast (350 for 60 min.) and boil 1 pie pumpkin with 1 gallon of water for 30 minutes, strain and add liquid to secondary. Repeat adding priming sugar prior to bottling.

December 15, 2014  08:10pm

0.0/5.0 0 ratings

Ingredients (Partial Mash5 gal)

  • 1 lbs 2-Row Caramel Malt 40L;Briess

    2-Row Caramel Malt 40L;Briess

    Sweet, Caramel, Toffee. S Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs 2-Row Brewers Malt;Briess

    2-Row Brewers Malt;Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs German Vienna

    German Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 1 lbs Wheat Malt Pale (Organic);Weyermann®

    Wheat Malt Pale (Organic);Weyermann®

    Wheat malt is produced by using german quality wheat from certified organic cultivation. All Weyermann Specialty Malts are produced according to the strict “German Purity Law“. Weyermann does not use any genetically manipulated materials.

  • 7 lbs Amber Dry;Brewferm

    Amber Dry;Brewferm

    Highest quality malt extract powder. Does not contain any proteins.

  • .25 lbs Dark Brown Sugar

    Dark Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • .25 lbs Molasses

    Molasses

    Imparts strong sweet flavor. Use in stouts and porters.

  • 3 oz Fuggle -4.8 AA% pellets; boiled 60 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 2.5 oz Saaz -5.0 AA% pellets; boiled 30 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1 oz Fuggle -4.8 AA% pellets; boiled 5 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 8lb Pumpkin (fresh) -Roasted at 350 deg, 1 hour (omitted from calculations)

    Pumpkin (fresh)

    Mild earth spicy flavor. Pumpkins are fruits from the gourd family.

  • Wyeast1187Ringwood Ale™

    Wyeast1187Ringwood Ale™

    Notorious Yeast of European origin with unique fermentation and flavor charateristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete.

Style (BJCP)

Category: 21 -Spice/Herb/Vegetable Beer

Subcategory: A -Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.086 1.026 -1.120
Terminal Gravity: 1.017 0.995 -1.035
Color: 16.5 SRM 1 -50
Alcohol: 9.2% ABV 2.5% -14.5%
Bitterness: 98.0 IBU 0 -100

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