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Old 09-14-2013, 01:11 PM   #1
Mar 2013
Posts: 14

Hey everyone,

I am making a pumpkin porter today and wanted to post my recipe before I get started for the day (not brewing for a few more hours) and wanted to get opinions in case I am missing something here.

So far I have...

- Grain -
12 lb. American 2-row
1 lb. Roasted Barley
1 lb. Crystal 80
8 oz. Black Patent

- Hops -
1 oz. Mt. Hood
1 oz. Fuggles

- Yeast -
WY 1335 British Ale

- Misc. -
1 lb. Brown Sugar
.5 tsp Pumpkin Pie Spice
3 lbs. Canned pumpkin (continual addition during mash and boil

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Old 09-14-2013, 01:20 PM   #2

While I've never made a pumpkin porter, your recipe looks good. I was going to use Roasted Barley in a recipe I recently put together, and I was warned to not overdo it. Maybe a 1/2 lb. of Roasted Barley would make it a little less astringent. On the other hand, what the hell do I know? Brew that sh!t up and try not to drink all the wart!

Happy Brewing!

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Old 09-14-2013, 01:30 PM   #3
Jan 2013
Posts: 1,224
Liked 64 Times on 57 Posts

Maybe a little chocolate malt to go along with the pumpkin would be nice to if you have it.
Go Spartans!!


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Old 09-15-2013, 01:13 AM   #4
Dec 2008
Greensboro NC
Posts: 189

Originally Posted by jflongo View Post
Maybe a little chocolate malt to go along with the pumpkin would be nice to if you have it.
agreed, otherwise looks good. I usually do a Pumpkin Porter this time of year and I bake the halved pumpkin and add it to the mash (with rice hulls) and add spices to the boil.

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Old 09-15-2013, 06:32 AM   #5
Aug 2010
Everett, WA
Posts: 107
Liked 12 Times on 9 Posts

I brewed one today that looked like

10 lbs 2 row
.5 Black Barley
.5 Chocolate
.5 Crystal 80

2 oz Liberty

2 29oz cans of Pumpkin
2 tbsp pumpkin pie spice
1 tbsp vanilla extract
4 oz grated ginger root

Nottingham Dry yeast
"Once, during Prohibition, I was forced to live on nothing but food and water." W.C. Fields

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