Pumpkin Chocolate Porter

Brewer: Brent Lucy
Batch Size: 5.00 gal	Style: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 6.52 gal	Style Guide: BJCP 2008
Color: 39.4 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 30.4 IBUs	Boil Time: 60 min
Est OG: 1.082 (19.8° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.027 SG (6.9° P)	Fermentation: Ale, Two Stage
ABV: 7.3%	Taste Rating: 35.0

Ingredients
Amount	Name	Type	#
8 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
1 lbs 8.00 oz	Munich 10L (Briess) (10.0 SRM)	Grain	2
1 lbs	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	3
1 lbs	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	4
12.00 oz	Chocolate (Briess) (350.0 SRM)	Grain	5
8.00 oz	Black (Patent) Malt (500.0 SRM)	Grain	6
2 lbs	Light Dry Extract (8.0 SRM)	Dry Extract	7
1.25 oz	Goldings, East Kent [5.0%] - Boil 60 min	Hops	8
0.80 oz	Williamette [5.0%] - Boil 30 min	Hops	9
0.80 oz	Williamette [5.0%] - Boil 15 min	Hops	10
9.00 oz	Cocoa Powder (unsweetened, low fat) (Boil 5 min)	Misc	11
1.00 tsp	Cinnamon Stick (Boil 5 min)	Misc	12
1.00 tsp	nutmeg (Boil 5 min)	Misc	13
0.40 oz	Goldings, East Kent [5.0%] - Steep 0 min	Hops	14
0.40 oz	Williamette [5.5%] - Steep 0 min	Hops	15
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	16

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