Tuesday, November 3, 2009

Recipe #4 - Pumpkin Porter Shopping List

What we need to buy:
1 can Amber Liquid Extract (12.5 SRM)
2 pkgs American Ale (Wyeast Labs #1056)
1/4 lb Black (Patent) Malt (500.0 SRM)
1 lb Caramel/Crystal Malt - 60L (60.0 SRM)
1/2 lb Chocolate Malt (350.0 SRM)
1 tsp Gypsum (Calcium Sulfate)
2 lbs Light Dry Extract (8.0 SRM)
1/2 lb Molasses (80.0 SRM)
1 can Pale Liquid Extract (8.0 SRM)
(quantity?) Cold Coffee
8 lbs pumpkin

What we have:
2 oz Northern Brewer (4.30 %) (or the equivalent, in fresh hops)
1/2 oz Cascade (5.50 %) (or the equivalent, in fresh hops)
1/4 tsp Irish Moss
1/2 lb Brown Sugar, Dark (50.0 SRM)

12 comments:

  1. I will clean this up tomorrow. Obviously, we'd need to add pumpkin and the coffee. Otherwise, this is our basic guy. I'll update with the specs tomorrow, too.

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  2. came in here to say boooooooooo, no pumpkin or homade coffee extract.

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  3. why does the light dry extract say sugar? you already given up on all grain? you should wait until we try it

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  4. Light dry extract is technically a sugar, at least how Beersmith categorizes it. I think I could change the drop down, but this is just a copy/paste from the defaults in the program.

    Not giving up on all grain...can't give up on something that we have not even done yet. I was using the base recipe in that book of Ryan's, and like the balance here. It's not about process as much as it is about making good beer.

    If you want to convert it and go all grain, we can. Remember, though, we'll probably have about 15-18 pounds of grain to boil, plus 8 pounds of pumpkin. It's all about equipment, right now.

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  5. Also, we might need two yeast packages. I don't know if we'll have time to pitch a starter before Saturday, and have it ready.

    Might also do to have some champagne yeast around, as that is supposed to be good for ramping up a stalled fermentation, but not putting any esters in the beer (flavor).

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  6. that recipe does look like a good balance. i would differ with you on process and say that process is everything. We do have an 8 gallon pot that would definitely accomadate that much grain. but i'm good with the recipe, its your baby and I trust your abilitiies :)

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  7. whats the estimated abv? i take it is high if you are thinking 2 yeast packets/

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  8. also what kind of pumpkin are we using? roasting correct? adding to the secondary?

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  9. also no norhern brewer? it's the ideal porter hop and we have some fresh!

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  10. OG is 1.073, I think. Potentials are around 7%. It matches, perhaps, more closely to an Imperial Stout, than a porter.

    I'm open to switching to the other hops. That's not a bad idea.

    Roasting pumpkin, yes. Chopped and roasted for about 2 hours, and added to the boil, not the fermenter.

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  11. i bought the northern brewer specifically with a porter in mind. I don't think 7 is too high for a porter. thats right about where the founders porter i love so much is.

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  12. Yeah, I think it's about right. But it's in the range where the yeast will have to work double time to get all that sugar. Two packets would double the count, and help us drive that final gravity down to where it should be. I'd hate to shoot for 7 and end up with 5, and still have too much sugar in the final result.

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