DerNaschkatze
Member
Hey all! We're trying our hands at creating a pumpkin porter and wanted some advice on recipe creation. We're also doing it as a sort of "clean up the leftover malts" kind of beer, so some things like black patent malt are getting replaced with midnight wheat and such to just use up the leftovers. Thoughts on the recipe, and spices?
Pumpkin Porter (5 gal, 1.059 OG, ~6.4 percent)
5 lb pale malt
5 lb maris otter
1 lb crystal 80L
0.25 lb chocolate malt
0.125 lb Blackprinz
0.125 lb Midnight Wheat
0.5 lb brown sugar
some undecided amount of canned pumpkin
Hops (38 IBU)
- 1 oz northern brewer (60 min)
- 1 oz northern brewer (10 min)
Spices (added at 5 min boil)
- 1 tsp fresh grated ginger
- 1 tsp fresh grated nutmeg
- 1 clove
- 2 sticks cinnamon
- 3 tsp vanilla extract added at bottling
Wyeast 1968
Pumpkin Porter (5 gal, 1.059 OG, ~6.4 percent)
5 lb pale malt
5 lb maris otter
1 lb crystal 80L
0.25 lb chocolate malt
0.125 lb Blackprinz
0.125 lb Midnight Wheat
0.5 lb brown sugar
some undecided amount of canned pumpkin
Hops (38 IBU)
- 1 oz northern brewer (60 min)
- 1 oz northern brewer (10 min)
Spices (added at 5 min boil)
- 1 tsp fresh grated ginger
- 1 tsp fresh grated nutmeg
- 1 clove
- 2 sticks cinnamon
- 3 tsp vanilla extract added at bottling
Wyeast 1968