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Peter's Peated Pumpkin Porter

Trying to utilize a friend's peat smoke extract into a beer. Decided on a pumpkin porter.

Brewer: Eichelberger Email: eich09@yahoo.com
Beer: Peter's Peated Pumpkin Porter Style: Brown Porter
Type: Partial mash Size: 5 gallons
Color:
94 HCU (~34 SRM)
Bitterness: 19 IBU
OG: 1.061 FG: 1.010
Alcohol: 6.6% v/v (5.2% w/w)
Water: Tap water
Grain: 3 lb. American 2-row
1 lb. American 6-row
8 oz. American crystal 40L
4 oz. American black patent
8 oz. British chocolate
Mash: 70% efficiency
Mashed in about 4lbs. pumpkin that was roasted earlier.
Boil: 60 minutes SG 1.101 3 gallons
3 lb. 3 oz. Light malt extract
1 lb. 8 oz. Dark malt extract
Another 2lbs. pumpkin @30 min.
1 1sp. irish moss @15 min.
1 tsp. pumpkin pie spice @5 min.
1 tsp. liquid peat smoke
Hops: 1 oz. Fuggles (4.75% AA, 60 min.)
1 oz. Willamette (5% AA, 30 min.)
Yeast: Hydrated Nottingham Ale yeast
Log: Added to the secondary:
1 tsp. pumpkin pie spice
1 tsp. liquid peat
3/4 tsp. vanilla extract

Actually 1oz. Glacier Hops instead of Fuggles (Glacier wasn't an option)
Tasting: A little weak in flavor after fermentation, so added the extra ingredients into the secondary.
Still in secondary, will force carbonate in a few weeks.

Recipe posted 11/07/11.