I brewed the pumpkin porter; I made a couple mistakes, such as forgetting to add the spices until while I was cooling, but it came out very well. A bit on the fruity side, but that may be because I tend to ferment warm (no temperature control).
One big change I made is that I took the pumpkin (fresh, not canned) and roasted it until I could see some decent carmelization on the pumpkin.
I've got a version of the recipe here, but I've noted it down as "modded". I seem to recall that I had to use 2-row since my LHBS didn't have 6-row. I think it was a 1-1 substitution, but don't quote me on that. The notes should be as written in the text. If someone has the book handy they can post the real thing:
Wort Volume: 6.00 Gallons
OG: 1.069
FG: 1.013
ABV: 7.5%
Estimated color: 35.1 SRM
Boil duration: 65 minutes
Fermentation temp: 64°F
Fermentables:
US 2-Row Malt: 2.00 lbs
US Black Malt: 1.00 lbs
Extract - Amber Dried Extract: 4.25 lbs
Extract - Light LME: 3.00 lbs
Hops:
Hallertauer: 1 oz, 60 min
Cascade: 1 oz, 20 min
Hallertauer: .5 oz, 10 min
Other ingredients:
Pumpkin: 32 oz, in mash
Irish moss: .3 oz, in boil
Allspice: .2 oz, in boil @ 5 min
Cinnamon: .2 oz, in boil @ 5 min
Nutmeg: .2 oz, in boil @ 5 min
Extreme Brewing said:
Porters have been brewed in Britain and Ireland for centuries. The style is similar to a stout in color but is usually a bit lighter in alcohol content and body. Porters are also usually a bit sweeter and less roasty than a stout. This porter also has a bit more alcohol (why not?) than the garden-variety porter and will be made with both pumpkin meat and pumpkin pie spices. As with any homebrew recipe, it's always better to use natural, raw ingredients than artificial flavors. Obviously, this is a great beer to share with friends and family during the holiday season.
1. Wash the pumpkin and cut in half. Remove the seeds and stringy innards. Peel the outer skin and cut into roughly 1-inch cubes. Place the cubes in brewpot, cover with water and bring the pot to a low boil for 20 minutes. Mash or run the pumpkin meat through a food processor or blender. Do not discard the boiled water. Return the pumpkin to the brewpot.
2. Add 1/2 gallon cool water, the crushed black patent, and the crushed six-row malt to the brewpot mixture. The six-row malt has enzymes that are not in the crystal malts and will help convert most of the starches in the pumpkin into sugars. Heat the water to 155°F and hold at that temperature for about 45 minutes. After 45-minute mark, pour the grain, pumpkin, and water mixture through the cheesecloth-lined colander into another pot. Return everything that went through the strainer to the brewpot. Top up the brewpot with more water to about 4.5 gallons. Return the pot to the heat.
3. As the water begins to boil, remove the pot from the heat. Add the malt extras (Liquid and dry). Stir to prevent clumping and scorching on the bottom of the pan. Return the pot to the heat.
4. Allow the wort to come up to a boil. After pre-boiling for 5 minutes, add the Hallertau hop pellets and stir. Start timing the 1-hour boil at the point that you make this hope addition.
5. 20 minutes before the end of the boil, add the Cascade hops and the Irish moss, and stir for 1 minute.
6. 10 minutes before the end of the boil, add the last of the Hallertau aroma hop pellets and stir for one minute. 7.5 minutes before the end of the boil, add the spices and stir for one minute.
7. A the 60 minute mark of the boil, turn off the heat source. Stir the word clockwise for 2 minutes as you build up a whirlpool effect. Stop stirring and allow the wort to sit for 10 minutes.
8. Chill the wort.
9. Transfer the wort into the carboy. Aerate for 1 minute.
10. Pitch the yeast into the carboy and aerate for another minute. Top up with water to the 5-gallon mark
11. After primary fermentation is complete (about 7 days), transfer to secondary.
12. In about 2 weeks, your beer should be ready to bottle. Prime and bottle it.
13. Allow the beer to bottle condition for 10 days.
