Honey Bear Pumpkin Porter

**Pumpkin preparation:

I like using fresh, garden grown sugar pumpkins as they are readily
available at the time of brewing this seasonal beer. Peel & clean three 10” sugar pumpkins and cut into 2” to 3” pcs. Cover & bake in pan with ½ cup water @ 375° for 30 min. Mash lightly and put into nylon straining bag. This prevents a stuck sparge.

Brewer:	Lonnie Schott		Email:	lonshot@msn.com
Beer:	Honey Bear Pumpkin Porter		Style:	Robust Porter
Type:	All grain		Size:	10 gallons
Color:	130 HCU (~42 SRM)		Bitterness:	44 IBU
OG:	1.101		FG:	1.010
Alcohol:	11.8% v/v (9.2% w/w)
Grain:	2.0 lb. German Munich .05 lb. Belgian aromatic 2.0 lb. Belgian biscuit 1.0 lb. Dextrine malt (Cara-Pils) .5 lb. Belgian CaraMunich 1.0 lb. Belgian chocolate .25 lb. British black patent 1.0 lb. Flaked barley 16.0 lb. Pale Honey Malt 1.5 lb. Belgian Special B 12.0 lb. baked pumpkin
Mash:	75% efficiency
	Increase water hardness by adding 1 tsp. Gypsum to both mash and sparge waters. Heat water to 150° to achieve 128°-130° bed temp, add grains and pumpkin bag and hold for 30 minutes. Prod & stir nylon bag with pumpkin every 5 minutes for 1st 30 mins. Raise bed temp to 152°-156° and hold for as it becomes available.
Boil:	60 minutes	SG 1.078	13 gallons
	Add hops according to schedule above. Add Irish Moss at 20 minutes.
Hops:	1.0 oz. Galena (13% AA, 60 min.) 1.0 oz. Galena (13% AA, 45 min.) 1.0 oz. Cascade (6% AA, 30 min.) 1.0 oz. Cascade (6% AA, 15 min.) 2.0 oz. Tettnanger (aroma)
Yeast:	Cool wort to 80 degrees, pitch yeast and oxygenate. Primary Fermention at 68-72 degrees for 5 days. Transfer and secondary fermentation for 9 to 15 days (a little time extra to clear up beer helps.)
Carbonation:	Transfer to "Cornys" and chill for 24 hours then carbonate at 28 lbs.
Tasting:	This is a rich, high octane beer great for that winter hibernation preparation.

Recipe posted 10/03/06.