Charlie's Celebration Porter

Partial Mash Recipe

Submitted By: Utterback2010 (Shared)
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Brewer: Keith/Steph/Mel/Brian/Jenny/Andy
Batch Size: 5.00 galStyle: Robust Porter ()
Boil Size: 3.50 galStyle Guide: BJCP 2008
Color: 24.7 SRMEquipment: My Pot: (5 Gal/19L) - Extract
Bitterness: 20.3 IBUsBoil Time: 60 min
Est OG: 1.061 (15.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.015 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 30.0

Amount Name Type #
5.00 gal Deer Park (R), Bottled Water Water 1
1.50 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
2 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 3
12.00 oz Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) Grain 4
4.96 oz Pale Chocolate (Thomas Fawcett) (197.0 SRM) Grain 5
1.04 oz Roasted Barley (300.0 SRM) Grain 6
29.00 oz Libby's Canned Pumpkin (Mash 60 min) Misc 7
6 lbs 9.60 oz LME Porter (Briess) (22.9 SRM) Extract 8
1.00 oz Pacific Hallertau (aka Pacifica) [5.5%] - Boil 60 min Hops 9
6.00 oz Malto-Dextrine (Boil 20 min) Misc 10
1.00 tsp Irish Moss (Boil 15 min) Misc 11
1.00 oz Willamette [5.5%] - Boil 10 min Hops 12
0.50 oz Pumpkin Pie Spice (Spice Islands) (Boil 5 min) Misc 13
1.0 pkgs Denny's Favorite 50 (Wyeast #Wyeast1450) Yeast 14

Taste Notes

fermentation started in under 5 hours


1. On a glass baking pan take the 29 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 flavor more complexity. 2. Add 8 quarts (roughly 2 gallons) of cool water to the brew pot and turn on the heat. 3. Place the strain bag in, around the pot and add the crushed specialty grains, and the crushed six-row malt to the brew pot mixture. The six-row malt has enzymes that are not in the crystal malts and will help convert most of the starches in the pumpkin into sugars. 4. Heat the water to 151-152°F and no higher then 155°F (68°C) and hold at that temperature for about 60 minutes. You are now mashing. Stir occasionally. Turn off the heat and cover. Check every 15 min and top off with some hot water to keep temp in the range. 5. After the 60-minute mash remove the strain bag, grains and pumpkin. At this point you can dip the grain bag a few times to do a simple sparge or heat up another 1.5 gallons to 170°F and dip in there. Then use that water to top off the brew pot. 6. Top up the brew pot with more water to about 3.5 gallons. 7. Turn up the heat and bring wort to a boil. 8. As the water begins to boil, turn off the heat and add the malt extracts slowly (liquid and/or dry) and stir to prevent clumping and scorching on the bottom of the pot. 9. After LME has been added turn the heat back on and allow the wort to come up to a full boil. Be careful to watch for bowl-overs. 10. Preboil for 5 minutes, and then add the Hallertau hop pellets and stir. 11. Start timing the 1-hour boil at the point that you make this hop addition. 12. 20 minutes before the end of the boil and the Malto-dextrin and stir for 1 minute. 13. 15 minutes before the end of the boil, add the Irish Moss and stir for
1 minute. 14. 10 minutes before the end of the boil, add the Willamette hop pellets, and stir for
1 minute. 15. 5 minutes before the end of your boil, add the pumpkin pie spices (allspice, cinnamon, and nutmeg), and stir for 1 minute. 16. At the ZERO-minute mark of the boil, turn off the heal source. Stir the wort clockwise for 2: minutes as you build up a whirlpool effect. This will help the cold break. 17. Stop stirring and cover the brew pot. 18. You can start to chill the wort at this point or wait 10 min to increase hop aroma. 19. Chill the wort in a cold water bath to a temperature of 60°- 70°F (21°C-24°C). 20. Transfer the wort into the 6 gallon primary carboy. 21. Shake like the carboy to aerate for 5 minutes 22. Pitch the yeast into the carboy, and aerate for 2 minute. 23. Top up with water to the 5-gallon (19 l ) mark. 24. Insert sanitized blow off tube and wrap in sanitized aluminum foil. Insert other end of tube into a pitcher of water and sanitizer. 25. After primary fermentation is complete (about 7-10days), rack the beer into the secondary 5 gallon carboy this will remove much of the sediment from the pumpkin and allow the beer to age without sitting on the yeast cake (if that even matters). 26. In another 2-3 weeks its time to bottle. Total fermentation in the primary and secondary carboy should be at least 3 weeks total.

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