I’m making this beer a little later than I should, but I had to wait for the pumpkins to ripen. This year’s crop is of the Cinderella variety- the skin is deep and burnished orange, with a flattened top and bottom that look like carriage material.
I’m making the beer in two parts. The first and strongest runnings of wort from the grain will go on to become a oak-aged vanilla bourbon porter to serve at Christmastime. After I started that beer, I added a couple pounds of grain to the mash and ran off wort for a second porter. Most importantly, I added roast pumpkin puree to the mash, and spices to the boil. By Thanksgiving, I’ll have a spiced pumpkin pie porter.
Batch Size: 5 gallons
Original Gravity: 1.051
Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.34 %
Bitterness: 29.6 IBU
Estimated Color: 22.3 SRM
8 lbs US 2-Row Pale Malt
8.0 oz Munich Malt – 20L
4.0 oz Brown Malt
4.0 oz Chocolate Malt
4 oz Crystal Malt – 40L
4 oz Crystal Malt -120L
2 oz Black Patent Malt
0.50 oz Chinook [13.00 %] (60 min)
0.50 oz East Kent Goldings [5.00 %] (15 min)
0.50 oz East Kent Goldings [5.00 %] (5 min)
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale
3lb Roast pumpkin puree or two 15oz cans (in mash)
1/2 tsp Cinnamon, ground (5 min)
1/4 tsp Clove, ground (5 min)
1/2 tsp Nutmeg, ground (5 min)
1/2 tsp Ginger, ground (5 min)
British Ale (White Labs #WLP005)
Mash at 153 degrees for 45minutes or until conversion is complete. Mash out at 168 degrees for 10 minutes.
Put the Chinook hops in the boil kettle and add the wort. Bring to a rolling boil. 45 minutes after the boil begins, add the first EKG hops. Boil 10 more minutes and add the rest of the EKG and the spices. Boil 5 minutes. Chill, siphon to fermenter and pitch yeast.
I’m contemplating splitting this batch once the fermentation is done and pitching Lactobacillus into a gallon or so for a sour pumpkin beer.