An interesting looking take on the gazillion pumpkin porter recipes. Only change will be use of butternut squash because pumpkins just aren't ready yet.. Modified the malts down slightly to get the ABV down to about 6.5%, recipe source: http://thebrewhut.com/recipes/all-grain/bumble-bee-pumpkin-porter/
Back to the original Denny Conn's Bourbon Vanilla Imperial Porter from http://www.brew365.com/beer_dennys_bourbon_vanilla_porter.php I will scale back the bourbon to about 1 cup for 5 gallons. I did that a few years ago on a bourbon barrel recipe after extensive testing (woo hoo!) on 4 oz test sized cups, and it came out just the way I wanted it. Not sure what bourbon (or whiskey) to use. Makers Mark is very good.
My son's favorite brew. I brewed a test half batch last April. It was good enough to retry in a full batch, with some minor modifications: 1) changing base malt from all 2 row to 1/3 maris otter 2) lower SRM by changing from Crystal 90 to Crystal 70; 3) lower IBU by adjusting Golding to 1.75 oz. ; 4) keeping ABV slightly higher than the Scottish Export 80/- style guide because, well, I like it that way; 5) adjusting water profile to similar to Edinburgh (no idea if Four Peaks does this.) The
All Grain 5 Gal. Modified based on Internet Research and fact that I have a load of fresh Cascade Hops from my garden. So, the AA of fresh cascades is a guess, but since we have had a wet not too hot summer, I'm guessing the AA will be a little light. Most sites indicate a 4 or 5 to 1 ratio for fresh hops to pellets. Brewgr doesn't seem to adjust in that range, so I'm using the pellet measurement but going with 5 to 1 fresh. Not sure why, but we'll find out.
Simple Pumpkin Ale using fresh pie pumpkins from The Brew Site ( http://www.thebrewsite.com/pumpkin-ale-recipe/). I'm brewing a small extract-hybrid batch just for fun using canned pumpkin 'cause garden pumpkins are not yet ripe.
This batch was split into 1 gallon, 1 gallon, 2.0 gallon batches when transferred to secondary. One of the 1 gallon batches was spiked with 2 inches of Madagascar vanilla bean, split open. The second 1 gallon batch was spiked with a handful of oak chips, and the third left alone.
1:00pm - First, I cut a 4.1 lb. home grown pie pumpkin into 1.5 inch chunks and bake for 1 hour at 325 degrees (f). Pumpkin was browed on top at 52 minutes. I shut off the oven and let it sit for the remaining 8 minutes. Pumpkin was cooked, but not mushy when the skin was peeled off. I ended up with 2.5 lb. of pumpkin. Refrigerated until brew day tomorrow. It might not be enough. I may cook another one.
10:00am - Brought pumpkin chunks to a boil (by 10:15) in 1 gallon of water and simmered for 1 hour.
10:10am - Bagged malts in 2 bags and dropped in 2 gallons of water at 156 degrees (f), temperature dropped to 150, then stabilized at 154. However, inside the grain bags temperature was only 146, so at 20 minutes to go, jacked up the temperature to 159, inside at 154.
11:00am - Pulled up the bags to drain.
11:10am - dumped the pumpkin broth into the main plus 1/3 of the chunks. There was only 1/2 the liquid (2 quarts), so when adding the 1 quart of LME should be ab
8:45am - Steeped grains ( grain bag ), 1.5 gallons at 150-156df(degrees fahrenheit) in main pot. Steeped 45 oz. canned pumpkin in 1 gallon in separate pot at 150df.
9:44am - grain bag out, drained into separate pot to collect the last bit of the good stuff.
9:45am - smacked the Wyeast 1056 smack-pack.
9:50am - filtered pumpkin sludge through the fine mesh cheese cloth my grandmother used to use for plum pudding. It did a great job of removing the solids. Took about 15 minutes. Added to main pot.
10:05am - DME into pot at 150df.
10:10am - pre-boil gravity in 2.5 gallons, 1.056 @ 150df, as it cooled: 1.060 @ 110df, 1.062 @95df, 1.066 @ 84df.
10:30am - starting to boil. Added bittering hops, 1/2 oz. Mt. Hood. Not quite 3 gallons to start.
11:20am - Added aroma hops ( German Hallertau ), 1/4 cup blackstrap molasses, 1/2 cup light brown sugar, 1/2 whirlfloc tablet, 1 tsp. yeast nutrient.
11:35am - Flame out. Added 1/4 tsp. Mexican vanilla, 1/4 tsp. pumpkin pie spice.
11:40am - imme
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