Thursday, October 27, 2011

Pumpkin Porter

Though I'm not usually a fan of pumpkin beers, I tried a pumpkin porter while I was in Denver for GABF that really impressed me. I really like the pumpkin spices when set against the roasty back drop. Since Michelle and I are throwing a Halloween party, having a pumpkin beer on tap seemed necessary. I was aiming for a porter with some pumpkin character, rather than a pumpkin beer with a little splash of porter. I may have been a little bit too light on the spices, but I can always adjust that with a spice tea extract in the keg.

Pumpkin Porter

TGT OG 1.060 TGT FG 1.016 TGT ABV 5.9% TGT AA 72.3% TGT IBU 28 TGT SRM 32.5

Total Grain: 13.8 lbs
Wort Volume: 5.95 gal
Pre-boil Volume: 8.00 gal
Pre-boil Gravity: 1.045
Anticipated Efficiency: 70%
Boil Time: 90 Minutes
Anticipated Evaporation: 15% hourly

62.0% - 8.51 lbs. Golden Promise
21.0% - 2.88 lbs. Munich Malt
08.0% - 1.10 lbs. Medium Crystal
04.0% - 0.55 lbs. Chocolate Malt
04.0% - 0.55 lbs. Pale Chocolate Malt
01.0% - 0.14 lbs Black Malt

1.4 oz. East Kent Goldings (Pellet, 5.9% AA) @ 60 min.

1.00 tablet Whirlfloc @ 15 min.
2.64 g Wyeast Yeast Nutrient @ 10 min.
2.0 g Ground Cinnamon @ 5 min.
2.0 g Ground Nutmeg @ 5 min.
2.0 g Ground Allspice @ 5 min.

WLP005 – British Ale

Carbon filtered Waco

Rest 60 min @ 154 F

Notes:
05 October 2011 – Made 1.1 l starter of WLP005 (Production Date 07 September 2011) w/ Wyeast Yeast Nutrient on a stir plate.

07 October 2011 – Brewed by myself. Doughed in base and crystal malts with 5.15 gal (1.5 qt/lb) at 164 degrees. Added ½ tsp phosphoric acid. Mash pH ~5.2. Rested at 154 for 60 minutes. Added roasted grains and batch sparged with 5.35 gal at 175 degrees for 10 minutes at 168 degrees.

Yielded 8.75 gal of 1.045 wort (calculated efficiency 77.3%)

Removed .625 gal (10 cups) of wort to adjust volume. Boiled for 90 minutes. Added 6 drops of Foam Control. Yielded 6.07 gal 1.060 wort (evaporation rate 17% or 1.35 gal/hr)

Chilled to 66 degrees. Racked 5.0 gal to Better Bottle. Aerated for 30 with O2.

Pitched starter and covered with sanitized aluminum foil. Temperature controller set to 68 degrees.

10 October 2011 – Replaced foil with sanitized airlock.

11 October 2011 – Gravity 1.024 (58.8% AA)

15 October 2011 – Gravity 1.020 (65.5% AA). Moved to fireplace. Shook to rouse yeast.

19 October 2011 – Moved to freezer to cold condition at 40 degrees.

26 October 2011 – Kegged ~4.6 gal. Didn't take final gravity, may have dropped a few more points, but nothing significant. Controller set to 45 degrees. Regulator set to 30 psi. Need to carb quickly for Halloween party.

7 November 2011 - First tasting.

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