Punkin Ball Porter

Brewed for the 2010 deer season, this beer should be perfect after a hard day afield.

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	Punkin Ball Porter		Style:	Robust Porter
Type:	All grain		Size:	5.5 gallons
Color:	88 HCU (~32 SRM)		Bitterness:	26 IBU
OG:	1.062		FG:	1.010
Alcohol:	6.7% v/v (5.2% w/w)
Water:	1 TBS 5.2 Mash Stabilizer
Grain:	7 lb. American 2-row 4 oz. American victory 8 oz. American crystal 120L 8 oz. American black patent 4 oz. American chocolate 4 lb. Roasted Pumpkin 4 oz. Belgian biscuit 1 lb. 8 oz. Rice Hulls
Mash:	75% efficiency
	Roast pumpkin in 400F oven until browned slightly. Peel skin from pumpkin (carefully or you'll be peeling skin from your fingers!), 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 1.045	7.5 gallons
	8 oz. Dark brown sugar 1 lb. Honey 4 oz. Molasses
	Skim "hot break" from boil for first 15 minutes until the wort calms down. Add .5 oz Chinook hops at 15 minutes. At 45 minutes, add .5 oz Willamette hops, brown sugar, honey, molasses, 2 cinnamon sticks, 1/4 tsp ground cardamom, 12 whole cloves, 1 tsp grated nutmeg, 1 TBS fresh grated ginger, 1/4 tsp ground allspice, and 1 vanilla bean. Add .5 oz Willamette hops at flameout.
Hops:	.5 oz. Chinook (12% AA, 60 min.) .5 oz. Willamette (5% AA, 15 min.) 1 oz. SPICES (15 min.) .5 oz. Willamette (aroma)
Yeast:	White Labs 001 from a previous brew, or in a 1 quart starter.
Log:	Primary at 65F for 7-10 days, secondary at 60F for 14 days.
Carbonation:	Keg and force carbonate.

Recipe posted 09/21/10.