Spiced Pumpkin Porter edit1

All Grain Recipe

Submitted By: MPEbeling (Shared)
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Brewer: Mike Ebeling
Batch Size: 6.00 galStyle: Brown Porter (12A)
Boil Size: 8.41 galStyle Guide: BJCP 2008
Color: 29.3 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 46.7 IBUsBoil Time: 60 min
Est OG: 1.056 (13.7° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Single Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs 6.40 oz Munich Malt - 10L (10.0 SRM) Grain 2
9.60 oz Chocolate Malt (350.0 SRM) Grain 3
7.20 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
7.20 oz Chocolate Wheat Malt (400.0 SRM) Grain 5
2.40 oz Carafa III (525.0 SRM) Grain 6
1.00 oz Warrior [15.0%] - Boil 60 min Hops 7
6.00 oz Unsweetened Chocolate Baking Nibs (Boil 15 min) Misc 8
1.00 tsp Ginger Root (Boil 12 min) Misc 9
0.30 tsp Irish Moss (Boil 10 min) Misc 10
1.00 oz Northern Brewer [8.5%] - Boil 5 min Hops 11
2.00 tbsp Cinnamon Stick (Boil 5 min) Misc 12
2.0 pkgs American Ale (Wyeast Labs #1056) Yeast 13

Notes

5 lbs of roasted pumpkin with 1/2 spices at 350 for 45 minutes Add to mash with rice hulls Spices Add 1.5 each TBSP All Spice and Nutmeg 1tsp each cloves, ginger and 4 cinnamon sticks Put half in pumpkin to roast and half in cup of vodka to add for the last 2 mins of the boil Add 6 oz baking cocoa nibs to secondary after 1 month in primary After 2 weeks in secondary cut vanilla beans and soak in bourbon for 1 week 1 After that week add to secondary for 2 week Keg

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