Spiced Porter Recipe

This is one I'm gonna start on in a few days.
Extract-4.5 gal boil, 5 gallon batch, 2 stage fermentation

Ingredients
Amt Name Type # %/IBU
7 lbs Dark Dry Extract (17.5 SRM) Dry Extract 5 80.6 %
3.8 oz Brown Sugar, Dark (50.0 SRM) Sugar 6 2.7 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 5.8 %
3.2 oz Roasted Barley (300.0 SRM) Grain 4 2.3 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 2 8.6 %
2.00 oz Cascade [5.50 %] - Boil 45.0 min Hop 9 23.8 IBUs
0.20 oz Cinnamon Stick (Boil 60.0 mins) Spice 8 -
0.20 oz Ginger Root (Boil 60.0 mins) Herb 7 -
5.00 gal Distilled Water Water 1 -
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 10 -
0.06 oz Cinnamon Stick (Secondary 7.0 days) Spice 11 -

Any thoughts/critiques before i get started?

I just saw this post how did this turn out? Did you brew it?

Haven't had a chance yet, unfortunately, but I should get started in a week or so. I'll keep you posted though!

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You brew it up yet? I am contemplating doing something similar and then racking on top of some grill-roasted pumpkin for the holiday. This looks like a good base recipe.

Juicepig said:

You brew it up yet? I am contemplating doing something similar and then racking on top of some grill-roasted pumpkin for the holiday. This looks like a good base recipe.

Click to expand...

Do roasted pumpkin SEEDS. Way better.