Source: Kurt Engelmann
Recipe added: 11/15/01
This batch tasted great as a porter on it's own. Pumpkin
presence was faint (probaly because of the full boil). Hop
presence and carbonation was low (intended).
This batch took second place in it's category in a local home brew competition. Next time I would use more hops and
add the pumpkin mixture towards the end of the boil.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.048
Finishing Gravity: 1.013
Time in Boil: 60 minutes
Primary Fermentation: 2 days
Secondary Fermentation: 11 days
- Liquid malt extract: 3.3 lb. can - Coopers amber
- Dry malt extract: 1 lb. Munton & Fison amber
- 7oz. M & F light
- 6 oz. M & F wheat
- Speciality Grain: 8 oz. crushed crystal malt - 20L
- 8 oz. crushed black patent malt
- Extras: 3 lbs. fresh pumpkin meat
- 1 tsp. pumpkin spice
- 1/2 tsp. whole cloves
- (maybe a dozen cloves)
- 8 oz. honey
- 1 cinnamon stick
- 1/4 cup oatmeal
- 1 tsp. Irish Moss
- 2 quarts of Pellegrino mineral water
- Hops: 1 oz. Fuggles pellets
- 1 oz. Kent Goldings pellets
- Yeast: 2 packs - Munton & Fison dry ale
- Water: about 4 gallons of spring water
- 2 quart bottles of Pellegrino mineral water
- Primer: 4 oz. dextrose
coat pumpkin meat with a honey and brown sugar mixture, and roast - 400 degrees for about 1-1/2 hours
to soften and carmelize.
on the stove, warm 2 quarts of mineral water, 2 quarts of spring water in a seperate pot. add the roasted pumpkin and puree in the pot with a hand-held blender. add the speciality grains,honey, spices and oatmeal. bring this mixture to 150 degrees and steep for an hour.
bring 3 gallons of water to a boil in brew pot and strain the steeping mixture into the brew pot.
at first boil - add the malt extracts and 1oz.of Fuggle hops.Boil for 60 minutes. add 0.5 oz. of Kent Golding hops - boil for 30 minutes.
add the Irish Moss and boil for 15 minutes.
add 0.5 oz. of Kent Golding hops - boil for 10 minutes.
after a 60 minute boil, remove from heat and immediately start the cold break with wort chiller.
add the pre-boiled and chilled spring water to wort to help cool.
lstrain wort into fermenter - add more spring water to bring level up to the 5 gallon mark.
airate wort with an air stone and for 45 minutes.
pitch the prepared yeast.
mix up with drill mixer for about 10 minutes.
cover with lid and affix airlock.
after two days(or as soon as fermentation stops) rack beer over to a glass carboy.
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.