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Sleepy Hallow Pumpkin Spice Porter
Brown Porter • Extract • 5 gal
Can't wait for this to be ready
July 29, 2011 am 11:30am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .25 lbs
American Caramel 90°L
American Caramel 90°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- .5 lbs
Brown; Crisp
Brown; Crisp
‘Coffee’ notes for stouts and porters. Smooth mouth-feel.
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 6.6 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- .5 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1 oz
Willamette - 5.0 AA% whole; boiled 55 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 oz
Fuggle - 4.8 AA% whole; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 2.5 oz
Pumpkin Pie Spice - (omitted from calculations)
Pumpkin Pie Spice
Often contains cinnamon, ginger, nutmeg, and cloves.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 12 - Porter
Subcategory: A - Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.014 | |
| Color: | 26.2 SRM | 20 - 30 | |
| Alcohol: | 5.6% ABV | 4% - 5.4% | |
| Bitterness: | 22.1 IBU | 18 - 35 | |
Discussion
How did it turn out?
2012-08-31 1:47am
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