This is a version of a Pumpkin Porter I found on reddit. The canned pumpkin listed in this recipe is a bit of a guess -- I'm not sure how much sugar was in it so I tweaked things until I got the ABV I ended up with.
The original recipe called for San Diego Super Yeast but I could not find it so went with US-05.
Fermentables
58% - 2-Row - US
5
37
1
Mash
8% - Crystal 40L - CA
0.6875
34
40
Mash
6% - Rice Hulls - US
0.5
0
0
Mash
2% - Chocolate Malt - US
0.2125
34
350
Mash
2% - Black Malt - US
0.2125
28
500
Mash
2% - Carafa III - DE
0.175
32
525
Mash
22% - Canned Pumpkin Puree
1.875
45
0
Mash
Hops
Apollo
0.38
Pellet
Boil
60 min(s)
20.5
38.4
Yeast
Fermentis Safale US-05
81%
Other Stuff
Irish Moss
0.25
tsp
FlameOut
Mash Steps
Saccharification Rest
Infusion
152.6
90 min
Special Instructions
1.Create a tincture of pumpkin pie spices (cinnamon, clove, nutmeg, vanilla) and add to taste at bottling. Alternatively, add a tiny pinch each of cinnamon/nutmeg & 1/4 tsp of vanilla at flameout.
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