Pumpkin’ Patch Porter

Briess_PumpkinPatchPorterWith Labor Day gone, the fall season is upon us and this autumn seasonal is a great beer to share with friends and family. Pumpkin has become the most popular vegetable beer in recent years, and is added to many different styles. The beer mellows nicely when aged, and will be enjoyed through winter.

Type: Ale

Style: Porter

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Services Staff

Ingredients

Quantity Ingredient Comment
6.6 lbs Briess CBW® Pale Ale Liquid Malt Extract
60 min boil
1 lb Briess Aromatic Munich 20L Malt Steeping Grain
1 lb Briess Dark Chocolate Malt Steeping Grain
0.5 lb Briess Goldpils® Vienna Malt Steeping Grain
0.5 lb Briess Barley Flakes Steeping Grain
6 lb Fresh Cubed Pumpkin Steeping
1 oz Perle Hops (8% AAU) 60 min boil
 2 tbsp  Fresh Grated Ginger 10 min boil
0.5 tsp Ground Nutmeg 10 min boil
0.5 tsp Ground Cinnamon 10 min boil
0.5 tsp Ground Allspice 10 min boil
1 pack WLP039 East Midlands Ale Yeast Fermenter
1 capsule Seryomyces Yeast Nutrient 10 min boil

Procedures

  1. Bring 2.5 gallons of water to 154ºF and steep grains and pumpkin for 60 minutes.
  2. Remove grains and pumpkin and stir in 6.6 lbs of Briess CBW® Pale Al eLiquid Malt Extract.
  3. Bring water to a boil and add 1 oz of Perle Hops.
  4. After 50 minutes, add ginger, nutmeg, cinnamon, allspice and yeast nutrient.
  5. Boil 10 minutes and turn heat off.
  6. Cool beer to 70ºF. Transfer to fermenter. Fill to 5 gallons with water.
  7. Pitch a packet of White Labs WLP039 East Midlands Ale Yeast.

Primary Fermentation: 1 weeks at 66ºF – 70ºF

Secondary Fermentation: 2 weeks at 66ºF – 70ºF.

Fermentation Notes: Force carbonate or bottle condition with 3/4 cup dissolved priming sugar and 1/4 packet of WLP039 yeast for 3-4 weeks.

Original Gravity: 1.059

Final Gravity: 1.015

Alcohol by Volume: 5.6%

IBU: 32

Color: 27

Posted in Homebrewing, Recipes | Tagged , , , , , , , , .
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