Charlie's Pumpkin Porter 2016 
All Grain Recipe
Submitted By: orghitman (Shared)
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| Brewer: Keith and Company | |
| Batch Size: 5.50 gal | Style: Robust Porter (12B) |
| Boil Size: 7.75 gal | Style Guide: BJCP 2008 |
| Color: 24.5 SRM | Equipment: Keith's Brewing System |
| Bitterness: 33.9 IBUs | Boil Time: 90 min |
| Est OG: 1.070 (17.1° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.018 SG (4.6° P) | Fermentation: Ale, Two Stage |
| ABV: 6.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.00 gal |
Deer Park (R), Bottled Water |
Water |
1 |
| 1.50 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
3 |
| 9 lbs |
Pale Ale Malt 2-Row (Briess) (3.5 SRM) |
Grain |
4 |
| 1 lbs 4.16 oz |
Munich Malt, Germany (Avangard) (9.5 SRM) |
Grain |
5 |
| 1 lbs |
Borlander Munich Malt (Briess) (10.0 SRM) |
Grain |
6 |
| 1 lbs |
Oats, Flaked (Toasted) (1.0 SRM) |
Grain |
7 |
| 12.00 oz |
Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) |
Grain |
8 |
| 10.00 oz |
Victory Malt (25.0 SRM) |
Grain |
9 |
| 6.00 oz |
Pale Chocolate (Thomas Fawcett) (197.0 SRM) |
Grain |
10 |
| 5.84 oz |
Brown Sugar, Dark (in Mash) (50.0 SRM) |
Grain |
11 |
| 4.24 oz |
Carahell (Weyermann) (13.0 SRM) |
Grain |
12 |
| 4.00 oz |
Oats, Golden Naked (Simpsons) (10.0 SRM) |
Grain |
13 |
| 2.00 oz |
Dark Roasted Barley (470.0 SRM) |
Grain |
14 |
| 2.00 oz |
Debittered Black Malt (550.0 SRM) |
Grain |
15 |
| 29.00 oz |
Canned Pumpkin (Mash 90 min) |
Misc |
16 |
| 1.00 lbs |
Butternut Squash (Mash 90 min) |
Misc |
17 |
| 0.60 oz |
Magnum [14.0%] - Boil 60 min |
Hops |
18 |
| 0.40 oz |
Willamette [5.5%] - Boil 15 min |
Hops |
19 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
20 |
| 0.85 oz |
Styrian Goldings [5.4%] - Boil 10 min |
Hops |
21 |
| 4.00 g |
Cinnamon (ground) (Boil 5 min) |
Misc |
22 |
| 2.00 g |
Nutmeg (ground) (Boil 5 min) |
Misc |
23 |
| 1.00 g |
All Spice (ground) (Boil 5 min) |
Misc |
24 |
| 1.00 items |
Cinnamon Stick (Boil 5 min) |
Misc |
25 |
| 1.00 g |
Cloves (ground) (Boil 5 min) |
Misc |
26 |
| 1.00 g |
Ginger (ground) (Boil 5 min) |
Misc |
27 |
| 1.0 pkgs |
Denny's Favorite 50 (Wyeast #Wyeast1450) |
Yeast |
28 |
Notes
2015 version on the pumpkin porter. Added .25 lb of oats and replaced pumpkin pie spice with individual spices and cinnamon sticks. Also cut the pumpking puree in half and added 2 pounds of butternut squash chunks.
On a glass baking pan take the 15.5 oz can of plain pumpkin (no preservatives or sugars) and bake the pumpkin at 350 degrees for about one hour. This will caramelize some of the sugars and give the pumpkin more flavor. Do the same for the butternut squash.This Recipe Has Not Been Rated
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