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Quicksilver's Smoked Pumpkin Porter
Seasonal/Winter Specialty Spiced Beer • All Grain • 6 gal
Pumpkin porter
September 25, 2013 am 08:23am
4.0/5.0 1 rating
Ingredients (All Grain, 6 gal)
- 12 lbs
Pale Ale Malt; Rahr
Pale Ale Malt; Rahr
A principal ingredient of cask ales using heritage barleys.
- .5 lbs
Weyermann CaraAroma®; Weyermann
Weyermann CaraAroma®; Weyermann
Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer
- .5 lbs
Carafa Special® TYPE III; Weyermann®
Carafa Special® TYPE III; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, dark-beer aroma, as well as body and mouthfeel to finished beer—but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier
- .4 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .25 lbs
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 1.5 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- .75 oz
Perle - 8.7 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- .5 oz
Centennial - 10.0 AA% pellets; boiled 20 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Citra® - 12.0 AA% whole; boiled 5 min
Citra®
Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.
- 3.0 lb
Pumpkin (fresh) - Smoked with oak wood 2.5 hours. 200-250F (omitted from calculations)
Pumpkin (fresh)
Mild earth spicy flavor. Pumpkins are fruits from the gourd family.
- .5 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 ea
Cinnamon (stick) - (omitted from calculations)
Cinnamon (stick)
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. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.
-
Wyeast 1450 Denny’s Favorite 50
Wyeast 1450 Denny’s Favorite 50
This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.
Notes
Cut a fresh garden Pumpkin, Burpee's Early Sweet Sugar Pie into 8 pieces with the shell and sprinkled with about 1/3 of a cup of dark brown sugar and nutmeg. Smoked with homemade oak charcoal with some charcoal not totally charred for 2.5 hours at 200-250F in a Big Green Egg. Mashed at 152-154F for 60 minutes. Raised temperature to 168F and sparged approx. 6 gallons. Hopped per schedule. Used immersion chiller to lower to 75F and pitched the yeast. Collected about 6 gallons in carboy.I added the pumpkin to the mash in layers after dicing the sections though the flesh but without piercing the shell. I also added one whole star anise. All spices except the nutmeg were added at the last 20 minutes of the boil.Final brix 12.5% = 6.5% ABV Dryhopped 9/26
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: B - Seasonal/Winter Specialty Spiced Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.015 | 0.995 - 1.035 | |
| Color: | 27.7 SRM | 1 - 50 | |
| Alcohol: | 6.3% ABV | 2.5% - 14.5% | |
| Bitterness: | 37.4 IBU | 0 - 100 | |
Discussion
Smelled great
2013-09-25 5:13pm
I was going to use Wyeast Northwest ale yeat but after tasting my Quicksilver's Falling Down ale decided to use the Wyeast Denny's favorite 50. I racked this beer onto the dregs of of the ale after racking it to the secondary. It had a better mouth feel and seemed as if it would be smoother for a spiced beer.
Primed corked and caged
2013-10-09 3:57pm
I racked this today directly into the priming bottle with priming sugar off of the yeast in the primary fermentation carboy. I figure it's pretty opaque anyway and I wasn't dry hopping and it will clear in the bottle. I corked and caged it all. I got 25 bottles of 750ml and 5 - 12.7 oz corked bottles. Definitely has a smoke flavor and some spice but not too much apparent pumpkin flavor. It's pretty good and hopefully will get better with carbonation. It's different that's for sure.
Tasting
2013-10-30 8:30pm
Everyone who's had some really liked it. The oak smoke flavor is not overpowering and the spices aren't either. It could have had more pumpkin flavor and I would at least double the amount of pumpkin next time. Would go great with any smoked food and should be a hit at Thanksgiving when I brine and smoke a turkey in the Big Green Egg. Not bad for a first attempt at a smoked brew ;-)
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