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/
Fermentables
6% - Biscuit Malt - BE
0.75
36
23
Mash
6% - Munich - UK
0.75
37
9
Mash
5% - Special B - BE
0.625
30
180
Mash
5% - Chocolate - UK
0.625
34
425
Mash
5% - Carapils - Dextrine Malt - US
0.625
33
1
Mash
5% - Flaked Barley - US
0.625
32
2
Mash
2% - CaraMunich - BE
0.25
34
56
Mash
2% - Belgian Aromatic - BE
0.25
37
32
Mash
1% - Black Patent Malt - UK
0.125
25
500
Mash
63% - Maris Otter Pale - UK
7.75
38
3
Mash
Hops
Galena
0.5
Pellet
Boil
60 min(s)
13
21.1
Galena
0.5
Pellet
Boil
45 min(s)
13
19.4
Cascade
0.5
Pellet
Boil
30 min(s)
5.8
7.2
Cascade
0.5
Pellet
Boil
15 min(s)
5.8
4.7
Tettnang
1
Pellet
Boil
5 min(s)
4.5
2.9
Yeast
Wyeast Irish Ale 1084
75%
Other Stuff
Cinnamon
1.5
tsp
Secondary
Nutmeg
0.75
tsp
Secondary
Clove
0.125
tsp
Secondary
Ginger
0.75
tsp
Secondary
Roasted Pumkin Fruit
6
lb
Mash
Mash Steps
Saccharification Rest
Infusion
152
60 min
Special Instructions
1.Cheat. Mash 6 lb pumpkin separately in about 6-8 qt water at 152f. Add tea to boil.
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