I'm currently working with a friend to come up with a Pumpkin Porter Recipe and I wondered if anyone's done one before (most of the posts don't have a lot of follow-up). We want something that's a porter, first and foremost, but with a definite pumpkin pie accent. We based this off of some of the recipes for Richard's Pumpkin Ale but added some Black Patent to it for the color.
9.5 lbs Pale Malt 2 row
2.0 lbs Munich Malt
0.5 lbs Caramel/Crystal Malt 60L
6 oz Black Patent Malt
.75 oz Northern Brewer @60min
1.0 oz East Kent
1.5 tsp Allspice
2.5 tsp Cinnamon
1.5 tsp Nutmeg
1 tsp Irish Moss
1 Pkgs Scottish Ale (Wyeast Labs #1728)
3.5 Lbs Pumpkin
My concerns are that this is not enough spice. I heard that doubling the spice on this recipe would probably be best, and considering that the spice list was made for a more amber ale which the author mentioned being a bit weak on the spice side. I've heard to roast the pumpkin in order to carmelize it, but I've heard it works best in the mash rather than the boil. Anybody know if we're on the right track?
9.5 lbs Pale Malt 2 row
2.0 lbs Munich Malt
0.5 lbs Caramel/Crystal Malt 60L
6 oz Black Patent Malt
.75 oz Northern Brewer @60min
1.0 oz East Kent
1.5 tsp Allspice
2.5 tsp Cinnamon
1.5 tsp Nutmeg
1 tsp Irish Moss
1 Pkgs Scottish Ale (Wyeast Labs #1728)
3.5 Lbs Pumpkin
My concerns are that this is not enough spice. I heard that doubling the spice on this recipe would probably be best, and considering that the spice list was made for a more amber ale which the author mentioned being a bit weak on the spice side. I've heard to roast the pumpkin in order to carmelize it, but I've heard it works best in the mash rather than the boil. Anybody know if we're on the right track?