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Imperial Pumpkin Porter

393.02 calories 45.69 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Thursday August 29th 2019
1.116
1.037
10.32%
3.94
50
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 38.5%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 11.5%
2 lb American - CaraCrystal Wheat Malt2 lb CaraCrystal Wheat Malt 34 55 7.7%
2 lb American - Chocolate2 lb Chocolate 29 350 7.7%
5 lb American - Caramel / Crystal 120L5 lb Caramel / Crystal 120L 33 120 19.2%
1 lb American - Black Malt1 lb Black Malt 28 500 3.8%
2 lb Briess - DME Traditional Dark2 lb DME Traditional Dark 44.6 30 7.7%
1 lb Brown Sugar1 lb Brown Sugar 45 15 3.8%
26 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Goldings0.55 oz Goldings Hops Leaf/Whole 4.5 Boil 60 min 3.94 100%
0.55 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
7.5 gal Temperature 155 °F 60 min
Temperature 215 °F 60 min
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 5.5 oz       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

PUMPKIN PREPARATION
You need to prepare the pumpkin a few days in advance of the brew day. Using a large knife, halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long. Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. (As an aside, for those who are into sustainable brewing, the boiled pumpkin flesh makes excellent pies.) To avoid a mess in the kettle and clogged valves or siphons, put the pumpkin into either a large fine-mesh bag designed for fruit or a hop spider equipped with a paint-straining bag.

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  • Public: Yup, Shared
  • Last Updated: 2019-09-02 21:08 UTC
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