Harvest Moon Pumpkin Porter - Beer Recipe - Brewer's Friend

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Harvest Moon Pumpkin Porter

255 calories 29.8 g 12 oz
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Beer Stats
Method: Extract
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.191 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Source: LC's Brewing Company
Calories: 255 calories (Per 12oz)
Carbs: 29.8 g (Per 12oz)
Created: Saturday September 5th 2020
1.076
1.024
6.9%
27.7
38.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb Briess - DME Golden Light3.75 lb DME Golden Light 44.6 4 28.7%
3.75 lb Briess - DME Golden Light3.75 lb DME Golden Light - (late boil kettle addition) 44.6 4 28.7%
7.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
37 oz Weyermann - Caramunich Type 337 oz Caramunich Type 3 34 57 17.7%
36 oz Briess - Victory Malt36 oz Victory Malt 34.5 28 17.2%
8 oz Briess - Dark Chocolate Malt8 oz Dark Chocolate Malt 33 420 3.8%
4 oz Weyermann - Carafa Special Type III4 oz Carafa Special Type III 29.9 525 1.9%
4 oz American - White Wheat4 oz White Wheat 40 2.8 1.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 60 min 15.65 50%
1 oz Barth-Haas - Willamette1 oz Willamette Hops Pellet 5 Boil 30 min 12.03 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Pumpkin pie spice Spice Boil 10 min.
60 oz Canned 100% Pumpkin Other Boil 40 min.
1 each Whirlfloc Tab Water Agt Boil 15 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (custom):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.6 oz       Temp: 73 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.71 g | 14.8 qt) 3.41 13.7  
Mash volume with grains (equipment estimates 3.71 g | 14.8 qt) 3.86 15.4  
Grain absorption losses (steeping) -0.7 -2.8  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume (equipment estimates 3.29 g | 13.2 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.28 1.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 2 8  
Top off amount 3 12  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.41 25.7
Equipment Profile Used: System Default
 
Notes

Used Muntons Chocolate Malt instead of Briess Dark Chocolate Malt. Unmalted Flaked White Wheat instead of American White Wheat. No options on BF.

Spread pumpkin on a pan, bake 20-30 minutes at 350°F.

Steep grains for 30 minutes at ~155°F.

Half DME at beginning of boil, other half 5-10 minutes before flameout.


Brew 1:
In fermenter for 17 days at ~74°F.

3.59 Gallons bottled, FG 1.017 (7.61% ABV!!).

3.6 oz of priming sugar during bottling.

Notes: Suggest an extra muslin bag for steeping the large grain bill. Be careful, the baked pumpkin certainly adds to the volume. Lots of pumpkin trub when transferring to bottling bucket - Be careful when racking.

9/18/21: Upped DME to 7.5 lb

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  • Last Updated: 2021-09-18 17:29 UTC