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Power's Out Pumpkin Porter

Power's Out Pumpkin Porter

Brown Porter : Extract : 5.5 gal

sweazel

Opened this up after hurricane Sandy blew through the Northeast. The pumpkin taste is subtle and the combination of spices isn't overpowering, but this has a robust taste with good texture.

November 5, 2012 at 10:31pm

0.0/5.0 0 ratings

Ingredients (Extract5.5 gal)

  • 0.25 lbs Chocolate Malt; Thomas Fawcett

    Chocolate Malt; Thomas Fawcett

    Roasted coffee flavor.

  • 0.33 lbs Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • 0.5 lbs 6-Row Brewers Malt; Briess

    6-Row Brewers Malt; Briess

    Mild grain malty flavor. Characteristics & Applications: • Base malt for all beer styles • More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.33 lbs Cara-Pils® Malt; Briess

    Cara-Pils® Malt; Briess

    Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.33 lbs British Black Patent

    British Black Patent

    Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

  • 1 lbs Dry Dark; Muntons

    Dry Dark; Muntons

    Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.

  • 3.3 lbs Liquid Light; Muntons

    Liquid Light; Muntons

    Selected English lager malt is used to produce this fine consistent light malt extract.

  • 1 lbs Dry Light; Muntons

    Dry Light; Muntons

    Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.

  • 0.5 lbs Molasses

    Molasses

    Imparts strong sweet flavor. Use in stouts and porters.

  • 0.5 oz Horizon - 11.9 AA% whole; boiled 50 min

    Horizon

    Pedigree A diploid high alpha, low co-humulone selection. Cross made in Oregon in 1970, half-sister of Nugget. Typical Beer Styles All Ales and Lagers.

  • 0.5 oz Willamette - 5.7 AA% whole; boiled 30 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 0.5 oz Willamette - 5.7 AA% pellets; boiled 15 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 29 oz Pumpkin (canned) - (omitted from calculations)

    Pumpkin (canned)

    Mild earth spicy flavor. Pumpkins are fruits from the gourd family.

  • 1 tsp Allspice - (omitted from calculations)

    Allspice

    A spice of a mildly pungent taste, and agreeably aromatic; Jamaica pepper; pimento. It has been supposed to combine the flavor of cinnamon, nutmegs, and cloves; and hence the name.

  • 1 tsp Cinnamon (ground) - (omitted from calculations)

    Cinnamon (ground)

    Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Ground cinnamon is ground from long pieces of bark that are rolled, pressed, and dried.

  • 1 ea Whirlfloc Tablets (Irish moss) - (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • 1 tsp Nutmeg (ground) - (omitted from calculations)

    Nutmeg (ground)

    Nutmeg is pungent and sweet. Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce until the 90th year. Both spices come from the trees fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg.

  • Wyeast 1056 American Ale™

    Wyeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

Boil pumpkin in 1/2 gallon of water for 20 min. Combine grain with pumpkin and mash at 150 degrees for 15 minutes. Mash at 155 for 40 min. Add DMEs at 60 min. Add LME and spices/molasses at 20 min. Chill wort and pitch yeast at 73 degrees. OG 1.045. FG 1.011. ABV 4.4%.

Style (BJCP)

Category: 12 - Porter

Subcategory: A - Brown Porter

Range for this Style
Original Gravity: 1.049 1.040 - 1.052
Terminal Gravity: 1.011 1.008 - 1.014
Color: 24.2 SRM 20 - 30
Alcohol: 4.9% ABV 4.00% - 5.40%
Bitterness: 26.3 IBU 18.00 - 35.00

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