2008 Pumpkin Porter

This was posted to my personal blog in September of 2008…

Finding the time to brew (and do other household projects) has been tougher and tougher, especially now that our 1 year old daughter is mobile (and loves to climb). Keeping an eye on our 1 and 3 year old has forced me to start brewing in the evening until late into the night (or morning). Well, Sunday night I got a chance to brew a pumpkin porter. I’ll post the recipe here shortly, but it was based on one I found in Extreme Brewing by Sam Calagione of Dogfish Head.. I was just happy to brew again after about a 8 week hiatus.

1 gallon of water
60 oz of pure Libby’s pumpkin
Boiled it for 20 minutes
Let sit for 2 hours (not by choice, the kids were acting up)
Added 1 gallon of water
Brought to 156 degrees and added crushed grains in grain bag:
1 lb Briess Chocolate Malt – 6-row Lovibond 350
1.5 lb Briess 2-row Pale Malt Lovibond 1.5
Added 2 tsp of gypsum
Maintained the heat between 153 – 157 degrees for about 45 minutes
Removed the grain bag and strained some of the pumpkin out (as best I could)
Added 4 gallons more water and brought to a boil and added
1 oz Kent Goldings (product of UK) pellet hops A.A. 4.8%
Boiled for 40 minutes, then added
3 lbs Muntons Plain Amber Dry Malt Extract (color 20 EBC)
3.3 lbs Muntons Light Liquid Malt Extract (color 8-12 EBC)
.5 lbs of Lactose
1 oz Ken Goldings (product of USA) pellet hops A.A. 4.5%
2 tsp of Irish Moss
Boiled for 10 more minutes and added
.5 oz Cascade pellet hops A.A. 6.3%
.5 lb corn sugar
1 tsp Allspice
1 tsp Cinnamon
1 tsp Nutmeg
Boiled for 10 more minutes and removed from heat.
It cooled down slowly over 24 hours.
Original Gravity = 1.074
Shook the carboy vigorously and added Coopers Dry Ale Yeast – 7.5 grams

It started fermenting today, so I’ll try and keep you updated on its progress. I’m still debating adding 15 oz. more of pumpkin and 1/4 teaspoon of each of the spices to the secondary. Your thoughts?

Brewed a Pumpkin Porter

Finding the time to brew (and do other household projects) has been tougher and tougher, especially now that our 1 year old daughter is mobile (and loves to climb). Keeping an eye on our 1 and 3 year old has forced me to start brewing in the evening until late into the night (or morning). Well, Sunday night I got a chance to brew a pumpkin porter. I’ll post the recipe here shortly, but it was based on one I found in Extreme Brewing by Sam Calagione of Dogfish Head.. I was just happy to brew again after about a 8 week hiatus.

1 gallon of water
60 oz of pure Libby’s pumpkin
Boiled it for 20 minutes
Let sit for 2 hours (not by choice, the kids were acting up)
Added 1 gallon of water
Brought to 156 degrees and added crushed grains in grain bag:
1 lb Briess Chocolate Malt – 6-row Lovibond 350
1.5 lb Briess 2-row Pale Malt Lovibond 1.5
Added 2 tsp of gypsum
Maintained the heat between 153 – 157 degrees for about 45 minutes
Removed the grain bag and strained some of the pumpkin out (as best I could)
Added 4 gallons more water and brought to a boil and added
1 oz Kent Goldings (product of UK) pellet hops A.A. 4.8%
Boiled for 40 minutes, then added
3 lbs Muntons Plain Amber Dry Malt Extract (color 20 EBC)
3.3 lbs Muntons Light Liquid Malt Extract (color 8-12 EBC)
.5 lbs of Lactose
1 oz Ken Goldings (product of USA) pellet hops A.A. 4.5%
2 tsp of Irish Moss
Boiled for 10 more minutes and added
.5 oz Cascade pellet hops A.A. 6.3%
.5 lb corn sugar
1 tsp Allspice
1 tsp Cinnamon
1 tsp Nutmeg
Boiled for 10 more minutes and removed from heat.
It cooled down slowly over 24 hours.
Original Gravity = 1.074
Shook the carboy vigorously and added Coopers Dry Ale Yeast – 7.5 grams

It started fermenting today, so I’ll try and keep you updated on its progress. I’m still debating adding 15 oz. more of pumpkin and 1/4 teaspoon of each of the spices to the secondary. Your thoughts?