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Power's Out Pumpkin Porter
Brown Porter • Extract • 5.5 gal
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 pm 10:31pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 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% - 5.4% | |
| Bitterness: | 26.3 IBU | 18 - 35 | |
Discussion
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