Butternut Porter - Beer Recipe - Brewer's Friend

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Butternut Porter

239 calories 24.6 g 12 oz
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Beer Stats
Method: BIAB
Style: English Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dan Anders
Calories: 239 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Tuesday August 29th 2017
1.072
1.018
7.1%
14.5
34.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 53%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 5.3%
1 lb American - Special Roast1 lb Special Roast 33 50 5.3%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.3%
12 oz American - Chocolate12 oz Chocolate 29 350 4%
2 oz German - Carafa III2 oz Carafa III 32 535 0.7%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5.3%
4 lb US - Net wt Butternut Squash bake/peel/mashed4 lb Net wt Butternut Squash bake/peel/mashed 6 10 21.2%
18.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 40 min 6.42 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 8.07 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Ground pumpkin spice Spice Boil 15 min.
1 each Warflock tablet Fining Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 3oz in 1cup H2O       CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Calc tool estimates 2.3g loss in mash and 1.5g boil loss
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Mash-in @168 degrees Sparge -- 154 °F 70 min
Mash-out @170 degrees -- 170 °F 5 min
4 qt <=4g sparge; pre-boil = 7g -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.67 g | 38.7 qt) 9.61 38.4  
Mash volume with grains (equipment estimates 11.18 g | 44.7 qt) 11.12 44.5  
Grain absorption losses -2.36 -9.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.61 38.4
Equipment Profile Used: System Default
 
Notes
  • Get White Labs WLP002 English Ale yeast if available.
  • Mill grain twice. Use fine-mesh grain bag to minimize pumpkin getting into the wort.

  • Use pie pumpkin and/or butternut squash (if brown ale) about 10 pounds in total weight (to yield 3-5 lb net per 5-gallon batch).
  • Halve the pumpkin, remove pulp and seeds, and cut the halves into pieces about 6 inches long. Arrange the pieces on a foil-lined cookie sheet, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F until soft (approx 1.5-2.5hrs). During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove from oven and let cool. Peel off the skin, dice into large cubes (being sure to save the juice for its color and flavor), mash to a pulp, and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature.

  • Don't leave heat on after meeting mash-in temp (168).
  • Take about 1/2 gallon of the hot mash water before adding grain, add it to the pumpkin and stir to break up big clumps, yielding a slurry.
  • Add all grains and stir, then add warm pumpkin slurry to the mash.

  • After sparging and while boil kettle heats up, move mash bag to over spare kettle, squeezing & letting drain. Add additional wort to boil kettle.
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  • Last Updated: 2022-08-12 20:11 UTC