Pumpkin Porter

All Grain Recipe

Submitted By: BCastillo (Shared)
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Brewer: Boris Castillo
Batch Size: 5.50 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 7.00 galStyle Guide: BJCP 2008
Color: 39.5 SRMEquipment: My Equipment
Bitterness: 24.5 IBUsBoil Time: 60 min
Est OG: 1.065 (15.9° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.020 SG (5.0° P)Fermentation: Ale, Two Stage
ABV: 6.0%Taste Rating: 30.0

Amount Name Type #
1 lbs Rice Hulls (0.0 SRM) Adjunct 1
8 lbs 8.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs 8.00 oz Brewers Malt 6-Row (Briess) (1.8 SRM) Grain 3
1 lbs Chocolate Malt (Simpsons) (430.0 SRM) Grain 4
1 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 5
8.00 oz Black Malt (Simpsons) (550.0 SRM) Grain 6
8.00 oz Crystal Dark - 77L (Crisp) (75.0 SRM) Grain 7
5.00 lbs Pumpkin Puree (Mash 60 min) Misc 8
1.00 oz US Fuggle [5.2%] - Boil 60 min Hops 9
5.00 lbs Pumpkin Puree (Boil 60 min) Misc 10
1.00 oz US Goldings [5.2%] - Boil 30 min Hops 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
0.25 tsp Irish Moss (Boil 15 min) Misc 13
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 14
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 15

Taste Notes

I didn't hit mash temps. I ended up with a medium light profile instead of the robust rich full body I wanted. Now the beer has developed this vegetable like flavor. I need to reduce the pumpkin amount for the mash from 10lbs to 5 the next time I make it.


I updated the recipe to reflect the 5lbs of puree for the mash instead of the 10lbs I originally used. This is my 3rd time making this beer and every year I've made changes to it to dial it in. This year was the first year it was an all grain brew so the malt bill was modified from my partial mash bathes from years past. I may add 2oz of roasted barley and reduce the chocolate malt to add a hint of roasted character.

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