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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Chocolate Chili Pumpkin Porter?
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Old 08-09-2011, 07:05 PM   #1
Szimdars
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Default Chocolate Chili Pumpkin Porter?

So I am fairly green behind the ears when it comes to brewing, but I have a strong culinary background and am on my 6th batch of homebrew currently. Though not perfect all results have been pretty great. Mostly using recipes although my first was a completely made up porter recipe, bred from mistake and inexperience - Smoked Chocolate Bourbon Vanilla Imperial Porter. It was pretty darn good as it turned out.


***So the skinny of it all and my request for help is as follows:

With October coming around the corner, I want a good spiced pumpkin porter and a good Cider. The latter seems pretty simplistic but my imagination has gotten the best of me and resonates of some pies I've made. I want to make a Double Chocolate Spiced Pumpkin Porter with a hint of Ancho for some smoky heat finish. I am not well versed or practiced enough to know about amounts, timing, etc, and though I am certain there is no tried and true base recipe for this I wanted to see about getting some feedback from those with a bit more brewing experience.

I am doing 5 gal batches with extract, steeping the specialty grains.

Feel free to edit my guestimations PLEASE!

1# Light LME
5# Dark LME

0.5# Crystal
0.5# Chocolate Malt
0.5# British Pale Chocolate
0.25# black/dark malt
0.125# roasted barley
0.125# Smoked Malt
1/2# Brown Sugar

1oz Magnum Hops 60 min
1/2oz Goldings 10min
1/2oz Tehnanger 2-3min

White Labs California Ale yeast WLP001

3-4# pumpkin roasted quartered/peeled
6-8oz cocoa nibs
2 medium anchos
1 cinnamon stick
1 TBSP of pumpkin pie spice.

I am assuming steep pumpkin in seperate grain bag with specialty grains and keep in with boil. Add 1/2 cocoa to boil with pie spice and 1/2 of one ancho. Rack the cinnastick, remaining anchos and cocoa into secondary.

BTW these value are from recipes I have seen and the one's I referenced to create my last porter and are by no means solid but seem like a decent direction. I also was curious about Oatmeal for a better mouthfeel and perhaps vanilla... maybe even bourbon?

Thoughts???

Any feed back would be great - I wanna brew this in 2-3 weeks to drink between halloween and thanksgiving!

Cheers!!!!!

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Old 08-09-2011, 07:38 PM   #2
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Are you planning on using dried chilis for this? If so, then just two isn't going to cut it. I made a chocolate pepper porter a while back and used three dried ancho chilis, and the heat is barely noticeable until it gets to the back of your tongue, and even then it's quite mild.

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Old 08-09-2011, 07:45 PM   #3
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If it was me I'd add mo chilli to it maybe ancho or jalapeño but ancho will give it more of a smoky flavor but I can tell you from experience that you are going to need more then 2 in a 5 gallon brew I got very little flavor our of 6 added to a brew I also suggest maybe grilling them to get more of the smoky taste.

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Old 08-09-2011, 07:46 PM   #4
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I am using dried anchos, or at least plan on it. I want something similar to the flavor of a mexican hot chocolate with pumpkin spice for the holiday. I certainly don't want fire but I don't expect that from anchos anyway. If I were to go with 6 how do you split them between boil and racking? or do you?

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Old 08-09-2011, 07:54 PM   #5
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Quote:
Originally Posted by Szimdars View Post
Dried anchos, yes. That's good feedback. I certainly don't want a spicy beer. I want more smoke and flavor, should I go 4 but all in the secondary?
If you're looking for smoke and flavor, maybe a mix of ancho and chipotle? You'd get a bit more heat (but not overpoweringly so) and a lot more smoke and flavor.

For my recipe, I'm looking more for heat than flavor from the chilis, so I'll be trying a mix of serrano and ancho chilis next time.
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Old 08-09-2011, 08:02 PM   #6
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Oh that sounds great mixing chipotle and ancho chill is (ok after 5 retypes you win iPad) one thing like to do when grilling peppers is grill them inside of themselves I.e. Stuff a ancho full of jalapeño or haenaro then grill it.

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Old 08-09-2011, 10:13 PM   #7
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Any words of wisdom toward the hops schedule or pumpkin and spice?

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Old 08-09-2011, 10:21 PM   #8
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Looking at your recipe, it seems there's a lot going on and a few bits are a little heavy handed (ex. cacao).

IMHO, I'd use a bittering hop addition only and (ditch the two late additions) so that the flavors you're trying to feature come through.

I also wonder how the pumpkin pie spice will play with everything else.

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Old 08-09-2011, 10:36 PM   #9
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Quote:
Originally Posted by Szimdars
Any words of wisdom toward the hops schedule or pumpkin and spice?
Maybe include a more florally hop like hallertau or saaz, another then that I like the sound of this only thing i might change is adding some clove but be cautious as clove can vey easily way overpower a beer.
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Old 08-10-2011, 03:50 AM   #10
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So I've looked at this advice and looked through what some others are doing and also reassessed the spice use and freshness. Here is what I am going to roll with, I think...

1# Light LME
5# Dark LME

1/2 # crystal
1/2# Chocolate Malt
1/2# British Pale Chocolate
1/4# Black malt
1/4# Smoked Malt

1oz Hallertau Hops 60 minutes
1/2oz Magnum Hops 60 minutes

White Labs California Ale yeast


*steeped and carried through boil
3-4# pumpkin roasted/quartered/peeled


*racked into secondary*
4 oz cocoa nibs
4 medium dried anchos
1 cinnamon stick
1 whole nutmeg
2 whole allspice berries

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Bottles: Maibock, American Amber, Cran-Apple spiced Cyser, Standard E.S.B., American I.P.A., Cardamom-Citrus Belgian Wit

Reason: typo
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