Punkinball Smoked Porter

Brewed for the 2011-12 deer season, this beer should be perfect after a hard day afield.

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	Punkinball Smoked Porter		Style:	Robust Porter
Type:	All grain		Size:	5.5 gallons
Color:	92 HCU (~33 SRM)		Bitterness:	25 IBU
OG:	1.067		FG:	1.010
Alcohol:	7.4% v/v (5.8% w/w)
Water:	1 TBS 5.2 Mash Stabilizer
Grain:	10 lb. American 6-row 8 oz. American victory 1 lb. American crystal 90L 6 oz. American black patent 6 oz. American chocolate 4 oz. Flaked oats 4 lb. Applewood Smoked Pumpkin
Mash:	75% efficiency
	Quarter a 4-5 lb fresh pumpkin and remove the seeds. Place in barrel smoker with applewood fire at 200F. Keep over medium smoke until browned slightly, then increase heat to 400F to char a bit. Allow to cool then finely dice pumpkin meat and add to grain in mash tun. Decoction Mash. Add 15 quarts of 167F water to grains and pumpkin to mash in at around 153F. Allow 1 hour saccrification rest. Pull 1 gallon decoction and add to 1 gallon boiling water. Allow decoction to boil for 10 or 15 minutes then stir back into mash. Allow mash out of 10 minutes at 160F. Fly sparge with 170F water to collect 7.5 gallons of wort.
Boil:	90 minutes	SG 1.049	7.5 gallons
	8 oz. Molasses
	Skim "hot break" from boil for first 15 minutes until the wort calms down. Add Cascade hops at 15 minutes. At 45 minutes, add .25 oz Willamette hops, molasses, and 1 TBS pumpkin pie spice. Add .5 oz Willamette hops at flameout.
Hops:	1 oz. Cascade (6.7% AA, 60 min.) .25 oz. Willamette (5% AA, 15 min.) 1 oz. Pumpkin Pie Spice (1 TBS) (15 min.) .5 oz. Willamette (aroma)
Yeast:	Danstar Nottingham
Log:	Primary at 65F for 7-10 days, secondary at 60F for 14 days.
Carbonation:	Keg and force carbonate.

Recipe posted 11/08/11.