Pumpkin Porter

Modification of my tried and true robust porter recipe.

Brewer:	Triplett		Email:	richard@soggycat.com
URL:	http://www.soggycat.com/homebrew.htm
Beer:	Pumpkin Porter		Style:	Robust Porter
Type:	All grain		Size:	5 gallons
Color:	94 HCU (~34 SRM)		Bitterness:	25 IBU
OG:	1.066		FG:	1.015
Alcohol:	6.6% v/v (5.2% w/w)
Water:	Straight out of tap.
Grain:	5.5 lb. American 2-row .5 lb. Wheat malt 2.5 lb. German Munich .5 lb. American crystal 40L .75 lb. American chocolate .25 lb. American black patent .5 lb. Flaked barley 8 lb. Pumpkin
Mash:	75% efficiency
	Dough in grains at 122f. Raise slowly to 148 and rest for 20min. Add pumpkin and raise temp to 152. Rest for 30min. Raise temp to 165 and rest for 10min. Xfer to lauter tun and sparge with 4g of 175 water.
Boil:	90 minutes	SG 1.055	6 gallons
	Add 1tsp pumpkin pie spices last 10min of boil. Add .5tsp of same spice at knockout
Hops:	1 oz. Cascade (5.25% AA, 60 min.) .5 oz. Cascade (5.25% AA, 45 min.)
Yeast:	2 packets Danstar Nottingham yeast, rehydrated
Tasting:	TBD!

Recipe posted 11/07/01.