recipe critique - smoked pumpkin porter - Home Brew Forums
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Old 08-06-2011, 08:50 PM   #1
nootay
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Mar 2010
Dayton Virginia
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so im going to try to making a wide variety of pumpkin beers this year. ive made a pumpkin saison and a regular pumpkin ale so far. This is what im thinking for a smoked pumpkin porter:



Ingredients
Amt Name Type # %/IBU
5 lbs Smoked Malt (9.0 SRM) Grain 1 47.6 %
3 lbs Munich Malt (9.0 SRM) Grain 2 28.6 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 9.5 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 7.1 %
12.0 oz Chocolate Malt (450.0 SRM) Grain 5 7.1 %
0.25 oz Summit [17.00 %] - Boil 60.0 min Hop 8 17.8 IBUs
0.75 oz Willamette [5.50 %] - Boil 60.0 min Hop 7 17.3 IBUs
2.00 Items Pumpkin (Mash 60.0 mins) Other 6 -
3.00 Items Cinnamon Stick (Boil 10.0 mins) Spice 9 -
7.00 Items Cloves (Boil 0.0 mins) Spice 10 -
3.00 tbsp Nutmeg (Boil 0.0 mins) Spice 11 -

Beer Profile

Est Original Gravity: 1.054 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.6 % Actual Alcohol by Vol: 4.7 %
Bitterness: 35.0 IBUs Calories: 151.6 kcal/12oz
Est Color: 32.3 SRM


Ive never made a smoked porter, so the recipe is based off of http://www.homebrewtalk.com/f77/loon...-winner-90531/ . I simply added some pumpkin and some spices. I am having a hard time imaging what this would end up like, but only one way to tell right? Think the smoke will over power the spices?



 
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Old 08-06-2011, 09:04 PM   #2
ReverseApacheMaster
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Jul 2009
Keller, Texas
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While I don't mind a smokey beer from time to time, I mostly like smoke in beers to be a background flavor that adds complexity rather than overwhelming flavor. So take my opinion with that in mind.

I think that's enough smoked malt to overpower the spices and probably the pumpkin to a large extent. Are you even sure smoke and pumpkin go together? If it were me I would probably try smoking pumpkin to see if that even produces a good combination of flavors. It may or may not. If it does, I would probably consider using smoked pumpkin and reducing the amount of smoked malt (and replacing it with regular 2 row) to give the smoke more pumpkin and less bacony flavor.



 
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Old 08-06-2011, 09:06 PM   #3
kjjohns5
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Mar 2010
Tampa
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The recipe is awesome. What I would do, though, is add pumpkin spice and powdered cinamon at the end of the boil.

One more thing. I would consider droping some of the smoked malt a bit for this recipe. Having strong flavors in a pumpkin beer can sometimes lead to the pumpkin flavor being overpowered. I don't think I would add more than 3lbs of smoked malt. Maybe something like 4lbs 2-Row, and 1lb smoked malt.

 
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Old 08-06-2011, 09:56 PM   #4
usfmikeb
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Jan 2011
Leesburg, Virginia
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Porter flavor will trump the pumpkin flavor...

 
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Old 08-08-2011, 01:47 AM   #5
ghpeel
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Jan 2009
Gainesville, FL
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Remember, just because two flavors are great on their own doesn't mean they'll be great together. I don't see how the semi-sweet, spice flavors of a nice pumpkin ale will work at all with a smokey flavor. When was the last time you had a smokey pumpkin pie?

Having said that, homebrewing is all about experimenting, so knock yourself out. Who knows, it might be the best thing you'll ever make! (I just doubt it...)
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Old 08-08-2011, 02:51 AM   #6
bjl110
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May 2011
Chillicothe, Ohio
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It isn't direct evidence, but I use smoked meat (I've used all kinds, but prefer chicken or/and sausage) in my butternut squash soup. I like the combo. But as mentioned previously, I would think that it would be easy to cover up the pumpkin/spices with that percentage of smoked malt.
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Old 08-08-2011, 05:01 AM   #7
rustbucket
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i think at 5lbs the smoke will overpower all the flavors... the biggest thing is to know what kinda smoked malt your looking at too.. i use the cherry wood smoked malt alot with my smoked beers and a lb goes a long way... i used 1.5lbs in one brew and its is very noticable on flavor and aroma, and almost over powers the brew.. good thing that is what i was looking for

so that the smoke does not overwhelm the spices i would not go more than 3 lbs depending on what type. if your using briess cherrywood no more than 1 lb.

and as one of the other posters said, reduce it and replace with 2-row is a good idea
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Old 08-08-2011, 11:05 PM   #8
nootay
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Mar 2010
Dayton Virginia
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sounds like 5 lbs is definitely too much. maybe ill try it with 1 pound and see how it turns out. ill agree, i dont have too high of hopes for it, but i really want to try it for some reason. ill probably do it in a couple of weeks

 
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Old 08-09-2011, 04:36 PM   #9
CTownBrewer
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Oct 2010
Cleveland, Ohio
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I've had a pumpkin porter before & it was one of the best beers I've ever had. The problem is that the roasty flavors of the porter were very subdued so the pumpkin & spices could shine through. I think the roasted flavor in this recipe will be where it needs to be...just a touch from the chocolate malt. However, I'm with everyone that the smoke will most likely overpower everything else.

Plus, I don't know how a bacon-like flavor will mix with a pumpkin/spice flavor, but I'm extremely interested in how this turns out...I wouldn't have the balls to try something this out there because there's a good chance it's either going to be awesome or terrible...probably not much middle ground here.

Good luck!
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Old 08-09-2011, 06:29 PM   #10
elproducto
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Ontario
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I think this is an awesome idea, I was planning on the same thing.

I'm thinking of just using Jamil's Smoked Porter recipe, and adding pumpkin/spices, maybe some chocolate.

I'm alos planning a Sour Pumpkin Ale based on Jolly Pumpkin La Parcela.


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