Charlie's Pumpkin Porter 2014 
All Grain Recipe
Submitted By: orghitman (Shared)
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| Brewer: Keith and Friends | |
| Batch Size: 5.50 gal | Style: Robust Porter (12B) |
| Boil Size: 7.31 gal | Style Guide: BJCP 2008 |
| Color: 22.7 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 25.6 IBUs | Boil Time: 60 min |
| Est OG: 1.073 (17.8° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.019 SG (4.8° P) | Fermentation: Ale, Two Stage |
| ABV: 7.2% | 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 |
| 11 lbs |
Pale Ale Malt 2-Row (Briess) (3.5 SRM) |
Grain |
4 |
| 2 lbs |
Munich Malt - 20L (20.0 SRM) |
Grain |
5 |
| 12.00 oz |
Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) |
Grain |
6 |
| 10.00 oz |
Victory Malt (biscuit) (Briess) (28.0 SRM) |
Grain |
7 |
| 8.00 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
8 |
| 8.00 oz |
Pale Chocolate (Thomas Fawcett) (197.0 SRM) |
Grain |
9 |
| 4.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
10 |
| 29.00 oz |
Libby's Canned Pumpkin (Mash 60 min) |
Misc |
11 |
| 0.60 oz |
Magnum [12.0%] - Boil 75 min |
Hops |
12 |
| 0.40 oz |
Willamette [5.5%] - Boil 25 min |
Hops |
13 |
| 8.00 oz |
Malto-Dextrine (Boil 20 min) |
Misc |
14 |
| 1.00 tsp |
Irish Moss (Boil 15 min) |
Misc |
15 |
| 0.20 oz |
Cascade [5.5%] - Boil 10 min |
Hops |
16 |
| 0.50 oz |
Pumpkin Pie Spice (Spice Islands) (Boil 5 min) |
Misc |
17 |
| 1.0 pkgs |
Denny's Favorite 50 (Wyeast #Wyeast1450) |
Yeast |
18 |
Notes
This is an all grain version of the Charlie Celebration Porter. Replaced the Briess Porter LME with 2-Row, Victory, Carapils, and other malts to make up for the LME. We hit our OG on the money 1.070 however some of that must have came from the pumpkin and brown sugar.
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.
Forgot the Malto-Dexrin.
fermentation started in under 5 hours. kept bubling for 3 weeks. racked to secondary after that. recorded gravity of 1.015
basement temp set to 68 degree for the first 3 weeks while in primary
color is dark brown but could be darker. maybe some of the pumpkin is showing. lighter in tubing than i would expect but nice and dark in the primary.
bubbling in secondary is noticed
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