Pumpkin Porter Version 2.0 aka Sam's PP

I came accross an extract version of this recipe in the book Extreme Brewing a book by Sam Calagione. Needing to convert it to all grain I called on some advice from my bro-in-law Johnny, an awesome all grain brewer in the Seattle area! Making some adjustments to try and fit the profile the book gave, this is what I came up with. Once I added the spices to the beer, the room immediately smelled like pumpkin pie! What an awesome smell! Though it took a lot longer to get the target gravity reading I wanted it was well worth it. So far the beer is progress well in the fermenter. In a few weeks I will be enjoying this great brew for Halloween or soon after.

Malt & Fermentables


80% 14 lb American Two-row Pale

6% 1 lb American Chocolate

6% 1 lb American Crystal 40L

6% 1 lb American Munich

3% 8 oz Black Barley

2.8 lbs pumpkin puree (in the mash)

Additions in Boil

boil 20 min 2 tsp Irish Moss

boil 5 min 1 tsp Cinnamon

boil 5 min 1 tsp Nutmeg

boil 5 min 1 tsp Allspice

Batch size: 5.5 gallons

Original Gravity

1.075

Target Final Gravity

1.016

Color

30° SRM / 60° EBC (Dark Brown to Black)

Mash Efficiency

70%

Hops

boil 60 mins 1.75 oz Hallertauer pellet 3.0 AA

boil 20 mins 1.0 Cascade pellet 5.0 AA

boil 10 mins 1.25 Hallertau pellet 3.0 AA

Bitterness 33.6 IBU calculated using Rager


Boil: 6.8 gallons for 60 minutes

Yeast

2 packs of Wyeast American Ale (1056)

Alcohol

7.8%

Calories

261 per 12 oz.