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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Chocolate Chili Pumpkin Porter?
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Old 10-03-2013, 01:37 PM   #31
SplendidWalrusZombie
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It did really well; it was an immature and perhaps over-zealous attempt at a fairly complex beer for my early stages of brewing but it was a fan favorite. I think due to inconsistent conditioning temperatures and perhaps too much conditioning sugars in the bottles it aged to be thin and have a lingering taste of dry spices.

I am prepping (late in the game for 2013, I know) to brew this likely next weekend (or the next) in a third itteration and I think I may scale back the dry spices and adjuncts to let the yeast do some real talking. I am mulling around with some simplifications as well as some more complexity to the brewing process ( why not go both ways :-) ).

here is a link to the 2nd gen post: http://www.homebrewtalk.com/f36/anch...0/#post4483366

I have one more bottle of this one but won't open that in time for a side-by-side but I will be able to make some assumptions based on other long-aged homebrews and thier recipe assessments.

This year, I am looking at using a Saision yeast; with the adjuncts I will be using 3 Large whole (seeds but no stems) anchos soaked in (home-infused)pumpkin spiced bourbon ~48hours with 6ish vanilla beans, 60 ounces of pumpkin (10 first wort and 15ish for each of the first ten minutes of the boil). Using the lactose really made it a bigass chewy beer and the goal is to simulate a smoked pumpkin pie or a spiced mexican hot chocolate. we shall see what develops and I can revive this for anyone interested.

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Old 10-07-2013, 03:45 PM   #32
SplendidWalrusZombie
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Here is the 2013 edition, brewed yesterday:



Recipe Specifications
--------------------------
Boil Size: 7.25 gal
Post Boil Volume: 5.25 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.5 gal
Estimated OG: 1.074 SG
Estimated Color: 34.7 SRM
Estimated IBU: 25.7 IBUs
Estimated ABV: 8.9%
Brewhouse Efficiency: 67.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 66.7 %
1 lbs Oats, Flaked (1.0 SRM) Grain 2 8.1 %
8.0 oz Roasted Barley (300.0 SRM) Grain 3 4.0 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 2.0 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 5 2.0 %
2.0 oz Smoked Malt (9.0 SRM) Grain 6 1.0 %
0.25 oz Newport [16.30 %] - First Wort 90.0 min Hop 7 15.2 IBUs
1 lbs Candi Sugar, Dark (275.0 SRM) Sugar 8 8.1 %
0.25 oz Mt. Hood [6.80 %] - Boil 60.0 min Hop 9 5.9 IBUs
0.25 oz Mt. Hood [6.80 %] - Boil 30.0 min Hop 10 4.6 IBUs
2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
1 lbs Milk Sugar (Lactose) [Boil for 15 min](0 Sugar 12 8.1 %
1.0 pkg Belgian Strong Ale Yeast (White Labs #WL Yeast 13 -
3 tsp Yeast Nutrient (Primary 3.0 days) Other 14 -
60 ounces Libby's Pure Pumpkin Other
1 ounce Fresh Grated Ginger
1 whole Nutmeg, Fresh Grated
8x Vanilla beans
3x Cinnamon Sticks
2 ounces Ancho Chilis
10 ounces Bourbon


---------------------------
Name Step Temperat Step Time
Mash In 153.1 F 60 min
---------------------------

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