Wanted: Pumpkin Porter Extract Recipe
- Thread starter JamesM
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Here is a chocolate pumpkin porter I brewed last fall: http://madfermentationist.blogspot.com/2008/11/chocolate-pumpkin-porter.html
It is technically a mini-mash, but you could just steep the grains and be alright. I also used the final runnings from an all-grain batch of the liquid, but water would work fine as well.
It was based on Denny's BVIP, with some minor tweeks and the addition of cocoa powder, pumpkin pie spice, and canned pumpkin. Turned out really well I thought.
It is technically a mini-mash, but you could just steep the grains and be alright. I also used the final runnings from an all-grain batch of the liquid, but water would work fine as well.
It was based on Denny's BVIP, with some minor tweeks and the addition of cocoa powder, pumpkin pie spice, and canned pumpkin. Turned out really well I thought.
70 ambient is pushing the limit for most non-belgian yeasts (fermentation will raise the temp 5-8 degrees during high krausen). You might consider finding a way to drop the temp a few degrees, like draping a wet towel over the carboy, putting it in a water tub and putting some frozen soda bottles in, finding a cool erspot in your place etc...). You just need to worry about the temp for the first 4-5 days, after that it can climb up and not be an issue.
That said, this beer should have enough going on to cover up any minor fermentation sins. Good luck.
That said, this beer should have enough going on to cover up any minor fermentation sins. Good luck.
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