I was wondering if I could get some feedback on this pumpkin porter recipe that i've been working on. I've read just about every pumpkin porter recipe that I can find in addition to a number of pumpkin ales, but I'm still new to designing recipes. Thoughts?
Batch Size (fermenter): 5.00 gal
Boil Size: 5.70 gal
7 lbs 2.8 oz Light DME
2 lbs 4.7 oz Caramel/Crystal Malt - 60L
2 lbs 3.9 oz Biscuit Malt
8.0 oz Chocolate Malt
4.0 oz Black (Patent) Malt
3.7 oz Wheat, Flaked
60.00 oz Pumpkin, Canned (Boil 60.0 min)
1.00 oz Goldings, B.C. [5.00% Boil 60min]
1.00 oz Fuggles [4.50 % Boil 30.0 min]
0.25 tsp Irish Moss (Boil 10.0 mins)
Yeast - English Ale (White Labs #WLP002) [35.49 ml]
Est Original Gravity: 1.068 SG
Est Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 29.3 IBUs Calories: 151.6 kcal/12oz
Est Color: 37.4 SRM
Following Yuri's Thunderstruck:
Spread the pumpkin on a cookie sheet and bake for 20-30 minutes at 350 degrees F before adding to the brew.
Steep the grains for 20-30 minutes at about 155°F.
During clearing stage, add a spice tea of 1 tsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve the desired flavor profile.