Pumpkin High π (Pi) Ale/Wiezen

We typically don't brew the same thing twice.  Why do it?  With so many styles to try and variables to consider with amount of available weekends to brew why commit to the same thing twice?  Well, one reason is last year Jeff's recipe for Pi Pumkin Ale was a big hit and its fall.  Ok, that's two reasons but one is enough (+ a gift card from Brew-It-Yourself from the this year's Big Ass Beer Bash raffle helped with the additional $$$).

The recipe is very similar to last year's with the main exception of a tweak on the yeast.  Instead of dual pitching Wyeast 3068 and Wyeast 1099  into each carboy we pitched them seperatly to test the yeast profile.  So we should have a Pumpkin Ale and a "Pumpkinwiezen."

Brew day went well with the exception of hops and pie filling clogging the "bazooka" filter during the boil calling for repeated cleaning by-way-of dipping hot gloves into the pot, dissasembling of the filter, cleaning, and re-installation.  Next time this batch is done care will be taken to put hops and pie filling in the hop bag because the alternative is unpleasant.

We also used the mach pump for the first time in quite awhile since this was a 10 gallon target batch size.  It worked like a charm for us.

Brewday: 9/3/12
Recipe:

10# Maris Otter
8# Domistic 2 Raw
4# Munich Malt (10L)
1# Crystal Malt (40L)

1/2# Rice Hulls
1 Lb Muntons Extra Light DME (added halfway into the mash)
2 lbs Organic Rolled Oats, whole Gran
8 oz Shelled Hemp Seeds
1.25# Sunridge Organic Bulghur Wheat
1 lb Turbinado Raw Cane Sugar
16 fl oz Organic Blackstrap Molasses (30 min boil)
30 oz Pumkin Pie Mix (Can) (60 min boil)
30 oz Organic Pumpkin (60 min boil)
0.37 lbs Dried Mango Spears (15 boil)
0.27 lbs Dried Papaya (15 min)
0.30 lbs Dried banana chips (15 min boil)
0.57 lbs pumkin kernnels (Mash)
0.10 lbs Pumkin Pie Spice (boil 5 min)
0.07 lbs ground cinnamon (boil 5 min)

7 gal spring water to Mash Pot with 1 tablespoon pH stabilizer
10 gallon spring/tap water to sparge water with 2 tablespoon pH stabilizer

start-of-sparge, 1074@ 140 F
 12 gallon wort collected at 1044 @ 122 F

Collected ~ 8 gallon wort to fermentors, 4.5 gallon to first, 3.5 to second.

Pitched 1099 to 3.5 gallon carboy, and 3068 to 4.5 gal. (smack packs, no starter)
Fermented at 67 F.

9/10/12 update,
Transferred 3068 to secondary, krausen did take up 1/3 of the head space as advertized.  IG 1015 (81% attenuation).  Evidence of yeast still in suspension as advertized too.

9/11/12 update,
Transferred 1099 to secondary, 1019.