Smoked Pumpkin Porter - Beer Recipe - Brewer's Friend

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Smoked Pumpkin Porter

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 75 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
No Chill: 10 minute extended hop boil time
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Wednesday July 27th 2016
1.055
1.013
5.7%
24.3
28.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb United Kingdom - Maris Otter Pale13.5 lb Maris Otter Pale 38 3.75 56.5%
1 lb American - Blackprinz1 lb Blackprinz 36 500 4.2%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.1%
4 lb American - Caramel / Crystal 20L4 lb Caramel / Crystal 20L 35 20 16.8%
8 oz Molasses8 oz Molasses 36 80 2.1%
1.75 lb Canadian - Munich Light1.75 lb Munich Light 34 10 7.3%
1.75 lb Rice Hulls1.75 lb Rice Hulls 0 0 7.3%
0.88 lb American - Smoked Malt0.88 lb Smoked Malt 37 5 3.7%
23.88 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 7.2 Boil 60 min 24.25 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 lb Pumpkin Flavor Mash 1 hr.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 462 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Winchester, VA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 0 18 49 20 121
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 152 °F 60 min
Mashout Temperature -- 168 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.95 gal (55.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.95 gal (7.8 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.31 29.2  
Mash volume with grains 9.18 36.7  
Grain absorption losses -2.92 -11.7  
Remaining sparge water volume (equipment estimates 9.77 g | 39.1 qt) 9.82 39.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 13.95 g | 55.8 qt) 14 56  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.13 68.5
Equipment Profile Used: System Default
 
Notes

Cut 4 - 3 lb pumpkins in half and place face down on roasting pan in 1/2'' of water. Roast at 450 for 60 mins. Skin and add to mash.

Place 3 tbsp of pumpkin spice in muslin bag and bring to boil in 1/2 c brown sugar and 1c water. Add to keg while conditioning. Do this for each keg.

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  • Last Updated: 2017-08-27 13:17 UTC