Smashed Pumpkin Smoked Porter HomeBrew Recipe
All Grain Pumpkin Smoked Porter Recipe
Profile: Robust chocolaty porter with flavors of fresh roasted pumpkin, autumn spices, smoke, and earthy hops. A hearty and flavorful Pumpkin Fall ale different from all the commercial pumpkin ales on the shelves. Brewed with earthy English hops and fermented with a high flocculation English Ale yeast which produces a nice dry beer.
10 lbs Maris Otter
2 lbs Oak Smoked Wheat Malt
8 oz. Crystal 80
6 oz. Pale Chocolate Malt
4 oz. Chocolate Wheat Malt
3 oz. Roasted Barley
1 oz. Challenger 8%a, 60 minutes
1 oz. East Kent Goldings 5%a, 30 minutes
1 oz. Fuggles 5%a, 15 minutes
Other: One medium sized pumpkin, one yam, 1 tsp ground nutmeg, 1 tsp ground cinnamon.
Cut top off pumpkin and quarter it. Clean out seeds and surrounding stringy strands. Dice into about a dozen pieces. Roast the pumpkin chunks and yam at 325F for about 40-60 minutes. While warm scrape the roasted pumpkin off the skin and peel the skin off the roasted yam. Smash the roasted pumpkin and yam with a potato masher. Add cinnamon and nutmeg to the smashed pumpkin and yam mixture.
Mash all grains with the smashed pumpkin/yam for 60 minutes at 152 degrees. (I like to stir the smashed pumpkin/yam mixture right into the strike water – then a mix the pumpkin water with the crushed grains for the mash. This ensures a nice even mix for maximum pumpkin flavor).
Sparge at 170 degrees.
60 minute boil with hop regimen above.
Primary ferment at 67 degrees.