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Old 11-06-2010, 02:49 PM   #1
Dynachrome
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Default Eve of Destruction Pumpkin Porter

I have left over pumpkins and left over grain from my porter last night. Yet another "What was I thinking?" thread.

I'm posting this in this category because I'm pretty sure it doesn't if anywhere else.

I'm baking about 10 lbs of jack-o-lantern right now. I have a big heap of mostly spent grain that's been sitting for about 8 hours. I plan on crushing the pumpkin to a pulp and sparging it over the top of the mostly spent grain bed.

I think I'll have to boil longer before addition of hops to increase original gravity and let it set in the ferment longer - Also I read that tannins will aid in the breakdown of pectin and should get more fermentables from that. I may place a couple bags of green tea into the tun. The spent grain will probably have some extra tannins in it too.

http://www.homebrewtalk.com/f36/how-...ml#post2387450

The original grain bill is the second list in this thread, the actual porter:

http://www.homebrewtalk.com/f12/edmu...ribute-202821/

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Old 11-06-2010, 04:16 PM   #2
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I baked the pumpkin until it was turning brown on the skin. I took it out and cut the skin off. Some of it was still undercooked. I'm boiling it with a couple green tea bags. I'll mash it up in the pot with a potao masher, and place it over the spent grain. Ill add additional sparge water to try and collect 5 gallons to ferment.

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Old 11-06-2010, 04:27 PM   #3
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And...I'm officially interested. Please update and let us know how it goes.

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Old 11-06-2010, 05:10 PM   #4
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I'm trying to decide on spice amounts. This thread was a good resource:

http://www.homebrewtalk.com/f76/thun...ersions-26699/

OK, This is leavings of a similar grain bill and the process is sort of like an extra sparge at the end.

I going simple though from his quantities it looked like about 10~11 teaspoons total Trend Pumpkin Pie Spice. I'll cut it in half and use 4 teaspoons because I'll be collecting less than half the wort because this is like a last sparge.

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Old 11-06-2010, 06:36 PM   #5
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We mashed the pumpkin and then hit it with one of those hand held whips. I guess that makes it "Wild". We mixed the spices into the pumpkin beer filling. I poured the mush over the top of the spent grain and could watch it thicken as the juice ran out of the mush. The grain bed was still pretty warm from last night and the mush was pretty hot, so I just got about 4 gallons of sparge water - one more at the end.

Part of the process; the pumpkin acts as a great sparge stopper. I had to mix it around on top of the grain bed to get the liquid to run down into the grain bed. Then it occurred to me that maybe I should try to wash the sugars an starches out of the pumpkin so I mixed it into thin soup on top. Then I scraped a couple places back and let it trickle down though the bed. I did the same with the last gallon.

I took a taste of the wort not to much hint of spices. I can taste the pumpkin though. It's starchy. There are tannins too. It will probably have a Red twang to it.

I've got too much to fit in my boil pot. I'll do my hopping boil and see how much room I have to add it all back together in my HDPE fermenter. I should get close to my 5 gallons.

I wonder if it would survive lagering in the garage. It gets pretty cold here before Thanksgiving. It would probably freeze. Next pRoJeCkt - lagering closet.

I put in 1/2 oz Fuggles at 45 minutes to flame out. I will also use about 1/4 oz Cascade dry hops at 15 minutes before flame out. No aroma hops at the end. I'm going to just let this chill out in the garage.

Maybe I should have named this "Steal Your Face Pumpkin Porter". I stole the Jack-O-Lantern's face...? A little Grateful Dead homage there. :-)

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Old 11-06-2010, 07:01 PM   #6
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I made a pumpkin ale about a month ago, took an amber ale recipe, modified it a bit, added a medium pumpkin that had been cooked for 45 minutes at 400oF. Also added 1 cinnamon stick, 3 cloves, and 1 tbls nutmeg.

The beer was made with extract, though. I just added the pumpkin to the boil with 15 minutes left, and strained it out into the carboy.

One month later and now in bottles, I tasted a sample, and it goes down like a smooth pumpkin pie. I'm excited to see how it will taste in 3 weeks time, carbonated.

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Old 11-07-2010, 02:00 AM   #7
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I let the trailings run fro the mash tun till just now. My final gravity was 1.048 @ 80 deg F.

I placed 3 pints in the pumpkin from the the other porter so each bucket of the other porter has 1 gallon of head space. I hope it's enough.

The pumpkin porter is just shy of the 5 gallon mark. I'll post pictures later. Now is clean-up. My wife is being a big help.

Here is a link to my Imageshack album:

http://img183.imageshack.us/g/halloween2010031.jpg/

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Old 11-07-2010, 01:52 PM   #8
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Go get you some Dynachrome. Post back after drinking a few!

So did you brew a Porter, then wake up the next day with left over ingredients and say, "Hey! Lets brew again. Wait, I still have my Jack-O-Lanterns!"

For the pumpkin, did you just fly sparge the left over (spent Porter) grains with the pumpkin added and then boil that to its own beer?

Totally keep us updated. I hope it turns out.

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Old 11-07-2010, 04:03 PM   #9
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Yep, That's pretty much it. I batch sparged a thid time. The grain was still hot after about 8 hours or a little more. I baked the pumpkin and then boiled it down. I used a potato masher to get it started and my wife used one of those hand held electric food processors to whip good.

Then I just laid it on top of the somewhat spent grain and made pumpkin soup on top. I thinned it out a couple of times and let it strain down through the grains.

My final gravity came to 1.046 at 80 deg F. I had a yeast starter going for the porter, so I used the "dirty" starter container with S-04 to stir in dry Nottinghams. I will have two yeasts going. It is already bubbling along quite nicely.

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Old 11-07-2010, 05:19 PM   #10
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Quote:
My final gravity came to 1.046 at 80 deg F
Is that your real FG, or is that the gravity pre- or post-boil?
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