Any feedback on this would be greatly appreciated as I am having a brew day this coming Monday. I've tweaked the recipe around just a bit and got beersmith to help out with some number--here's what i've come up with:
Pumpkin Seed Porter
Recipe Type: Extract
Yeast: WYeast 1028 London Ale
Yeast Starter: no
Batch Size: 5gal
Original Gravity: 1.049
Final Gravity: 1.012
IBU: 31.2
Boiling Time: 60 mins
Color: 27.5 SRM
Primary Fermentation: 7 days, 68oF
Secondary Fermentation: 14 days, 68oF
Ingredients:
6.6 lb Pale LME
12 oz (0.75 lb) Chocolate Malt
8 oz (0.5 lb) CaraAmber
8 oz (0.25 lb) Crystal 40L
1 oz Northern Brewer (60 mins)
0.5 oz Cascade (60 mins)
0.5 oz Bullion (30 mins)
1 tsp Irish Moss (15 mins)
6 cups Raw Pumpkin Seeds
1 tsp Cinnamon
¼ cup Brown Sugar
-Cover cookie sheet with tinfoil. Spread out pumpkin seeds on sheet. Sprinkle cinnamon and brown sugar on top of seeds. Bake at 350 for roughly 15 min, turn seeds. Continue to bake at 350 for roughly 10-15 min more or until seeds are starting to brown or lightly burn. Gently crack seeds and place in muslin bag with specialty grains
-Bring 2 gal to 170 oF, steep specialty grains and pumpkin seeds for 30 min, discard (or make some doggie treats with the spent grains)
-Stir in both cans LME, 1oz Northern Brewer hops, and 0.5 oz Cascade hops and bring to boil for 30 mins
-Add 0.5 oz Bullion hops and continue boil for 15 mins
-Add Irish Moss and continue boil for 15 min
-Remove from heat, place 3.5 gal cold water into primary fermenter, then hot wort
-Cool to 65-75 oF then add yeast.
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6 cups Raw Pumpkin Seeds
1 tsp Cinnamon
¼ cup Brown Sugar
-Cover cookie sheet with tinfoil. Spread out pumpkin seeds on sheet. Sprinkle cinnamon and brown sugar on top of seeds. Bake at 350 for roughly 15 min, turn seeds. Continue to bake at 350 for roughly 10-15 min more or until seeds are starting to brown or lightly burn.
-Let seeds cool slightly, place in secondary fermenter
-Rack beer onto seeds
-After time in secondary, filter through hop bag to bottling bucket to bottle
Pumpkin Seed Porter
Recipe Type: Extract
Yeast: WYeast 1028 London Ale
Yeast Starter: no
Batch Size: 5gal
Original Gravity: 1.049
Final Gravity: 1.012
IBU: 31.2
Boiling Time: 60 mins
Color: 27.5 SRM
Primary Fermentation: 7 days, 68oF
Secondary Fermentation: 14 days, 68oF
Ingredients:
6.6 lb Pale LME
12 oz (0.75 lb) Chocolate Malt
8 oz (0.5 lb) CaraAmber
8 oz (0.25 lb) Crystal 40L
1 oz Northern Brewer (60 mins)
0.5 oz Cascade (60 mins)
0.5 oz Bullion (30 mins)
1 tsp Irish Moss (15 mins)
6 cups Raw Pumpkin Seeds
1 tsp Cinnamon
¼ cup Brown Sugar
-Cover cookie sheet with tinfoil. Spread out pumpkin seeds on sheet. Sprinkle cinnamon and brown sugar on top of seeds. Bake at 350 for roughly 15 min, turn seeds. Continue to bake at 350 for roughly 10-15 min more or until seeds are starting to brown or lightly burn. Gently crack seeds and place in muslin bag with specialty grains
-Bring 2 gal to 170 oF, steep specialty grains and pumpkin seeds for 30 min, discard (or make some doggie treats with the spent grains)
-Stir in both cans LME, 1oz Northern Brewer hops, and 0.5 oz Cascade hops and bring to boil for 30 mins
-Add 0.5 oz Bullion hops and continue boil for 15 mins
-Add Irish Moss and continue boil for 15 min
-Remove from heat, place 3.5 gal cold water into primary fermenter, then hot wort
-Cool to 65-75 oF then add yeast.
------------------------------------------------------------------------------------------------------------
6 cups Raw Pumpkin Seeds
1 tsp Cinnamon
¼ cup Brown Sugar
-Cover cookie sheet with tinfoil. Spread out pumpkin seeds on sheet. Sprinkle cinnamon and brown sugar on top of seeds. Bake at 350 for roughly 15 min, turn seeds. Continue to bake at 350 for roughly 10-15 min more or until seeds are starting to brown or lightly burn.
-Let seeds cool slightly, place in secondary fermenter
-Rack beer onto seeds
-After time in secondary, filter through hop bag to bottling bucket to bottle