Pumpkin Porter

Robust Porter - All Grain

Recipe Description

Autumn Seasonal. I have tweaked the recipe twice every fall for like 5 years now, and it's just about perfect now. The dry earthy pumpkin flavor is complimented by the full-bodied malt and subtle bite of the hops and spice.

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 6 gal (22.7 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 6.5 lbs (2.95 kg) 2-Row Malt (2 °L)
  • 1 lbs (0.45 kg) Belgian Biscuit Malt (23.75 °L)
  • 1 lbs (0.45 kg) Munich 10 (10 °L)
  • 0.5 lbs (0.23 kg) Special B (180 °L)
  • 1.25 lbs (0.57 kg) Chocolate Malt (350 °L)
  • 0.5 lbs (0.23 kg) CaraPils (2 °L)
  • 0.25 lbs (0.11 kg) CaraMunich (56 °L)
  • 0.25 lbs (0.11 kg) Belgian Aromatic (22.5 °L)
  • After Boil
  • 0.4 oz (11.34 g) Corn Sugar (Dextrose) (0 °L)
  • Hops
  • 1 oz (28.35 g) Mount Hood Pellet 6.5% AA (Boil - 60 mins)
  • 0.5 oz (14.17 g) Mount Hood Pellet 6.5% AA (Boil - 30 mins)
  • Miscellaneous
  • 1 tsp (4.93 mL) Irish Moss (Boil - 15 mins)
  • 4 lbs (1.81 kg) Pumpkin Chunks (Mash - 45 mins)
  • 1/2 tsp (2.46 mL) Ground Cinnamon (Boil - 30 mins)
  • 3/8 tsp (1.85 mL) Ground Mace (Boil - 15 mins)
  • 3/8 tsp (1.85 mL) Ground Nutmeg (Boil - 15 mins)
  • 3/8 tsp (1.85 mL) Ground Ginger (Boil - 15 mins)
  • Yeast
  • American Ale Yeast (Wyeast 1056) (Liquid)

Directions

Temperature Step: Mash at 154 °F (68 °C) for 60 minutes.

Recommended Sparge: 172 °F (78 °C)

Cut pumpkin into 1" cubes and Caramelize them in the oven for 1 hour @ 375 deg.F, and squish them into a paste-like consistency. You NEED to use bottled mineral water, not tap water. unless your tap water is completely flavorless. Mash for 45 min. @ 154 deg.F. Sparge @ 172 deg.F. Add the hops at times indicated. Remove from heat, and cool wort to 78 deg.F, and pitch yeast. The corn sugar is for bottle priming.

Hold in primary fermentor for 14 days at 68 °F (20 °C).

Allow to carbonate and age for 14 days at 68 °F (20 °C).

If you started brewing this beer today you could be drinking it by Aug. 21, 2017. Start brewing this recipe.