Thoughts on Pumpkin Porter Recipe here

Discussion in 'Homebrewing' started by geneseohawk, Oct 13, 2012.

Thread Status:
Not open for further replies.
  1. geneseohawk

    geneseohawk Initiate (0) Nov 4, 2008 Illinois

    I was thinking of the following grain bill: 5 gallon. I want a good spicy porter with hints of pumpkin

    Enough 2 row to get me to 1.075 OG
    1lb- victory
    1/4lb special B
    1/2lb tipple pale
    1lb crystal 80
    1/4lb chocolate malt.


    1lb Candi Syrup D-180 at 60.
    2tsp- of pampered chef cinnamon plus at flame out

    2lb pumpkin- mashed (just canned stuff in oven for 30 min)

    London/dry english ale yeast at 70 degrees.


    Thanks for the feedback!
     
  2. LeeryLeprechaun

    LeeryLeprechaun Savant (1,094) Jan 30, 2011 Colorado
    Trader

    I would personally use some pumpkin pie spice over just cinnamon. And maybe add some vanilla when you bottle.
     
  3. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah

    I'd think about some Munich mixed in the grain bill. Perhaps, instead of just 2-row, some MO, Munich and the Victory. Give it a bit of that doughy/biscuity backbone, like the crust in a way.

    I'd up the chocolate a bit more, personally. To enhance the roasty flavor, and I second the idea of using pumpkin pie spice in there too.. Do it in the boil, or at bottling, not sure which would give you the better balance.
     
  4. geneseohawk

    geneseohawk Initiate (0) Nov 4, 2008 Illinois

    I don't have any vanilla beans- how much extract would go a long ways?
     
  5. LeeryLeprechaun

    LeeryLeprechaun Savant (1,094) Jan 30, 2011 Colorado
    Trader

    I used 1/2 of an ounce of pure vanilla extract in a 3 gallon batch of pumpkin beer (I added it to the bottling bucket along with 1 tsp pumpkin pie spice, 1/2 tsp Cinnamon, and 1/8 tsp nutmeg (I used 1 tsp of pumpkin pie spice in the boil)) . It is 8 % ABV and 90% base malt, 10% 20 L caramel. You can not taste any vanilla specifically but it seemed to enhance the pumpkin pie flavor of the beer. The spice level was perfect for what I was looking for. It tastes like a pumpkin pie themed beer without being overly spiced or too assertive.
     
  6. Wreckoncile

    Wreckoncile Initiate (0) Jul 19, 2011 California

    I agree with bumping the chocolate malt probably to a half lb. I'm bottling my pumpkin porter today and it looked a little lighter than I hoped even with a half lb each of black patent and chocolate. Granted, it was an extract brew so YMMV, but I think bumping the chocolate just to get that extra bit of roastiness might pay dividends.
     
  7. geneseohawk

    geneseohawk Initiate (0) Nov 4, 2008 Illinois

    I ended up brewing as is- but through in 1/2 cup of cocoa powder at FO. I didn't have anymore chocolate malt so we shall see- smells awesome- chocolate, pumpkin spice porter.......
     
  8. GeeL

    GeeL Initiate (0) Aug 27, 2008 Massachusetts

    You won't notice 2 tsp cinnamon in 5 gall. I've been on a mission every year for the past 4 years to make a pumpkin beer that tasted like pumpkin and not just spice. But you need the spice to bring out the pumpkin. 2# pumpkin won't give you much pumpkin flavor, but will add starch and mouthfeel.
     
  9. geneseohawk

    geneseohawk Initiate (0) Nov 4, 2008 Illinois

    Yeah I'm sure- for a porter- i guess more of the spice flavor than pumpkin. I will taste at kegging time and add more spice if need be by doing a tea.....
     
Thread Status:
Not open for further replies.