Brew date: Sept. 18, 2015
#40 - 4.5 gal and #41 - 2 gal
Spent my birthday weekend in meditative-brewing bliss: Two batches, three beers. First up, a split-batch pumpkin porter.
I've made different iterations of this beer over the years, but for this recipe, I settled on a slightly lower ABV, reduced the IBUs and black malt, and added debittered malt, including kiln coffee malt which I have never used before.
My aim was to emphasize the roasted character without subjecting the drinker to too much bitterness, which bordered on astringency the last time I made this. (With the higher IBUs it was more a black ale than a porter.)
I pulled about 2 gallons of the wort near the end of the boil, just before adding the spices. I chilled this separately and pitched a vial of WLP645 Brettanomyces Claussenii. This is my first attempt at a brett beer, so this is largely an experiment. I'll allow it to ferment out entirely before deciding if I want to try blending with another beer or bottling on it's own.
There's a fair amount of literature out there about English ales, especially porters, relying on brett for at least some of their character. And I think this beer base could lend itself nicely. If it doesn't turn out as I hoped, I can always rack something else onto the nice brett yeast cake that I now have going in my 3 gallon glass carboy.
I am a little concerned that I have too much head space (almost 1 full gallon), but I'm hoping the pellicle that formed will prevent oxidation and the creation of pumpkin porter vinegar. Not my idea of appetizing.
12 lb 2-row (Briess)
2 lb 6-row (Briess)
12 oz Black malt
8 oz Caramel 40L
8 oz Debittered black malt
7 oz Kiln coffee malt
5 oz Chocolate malt
32 oz Pumpkin (canned)
1 oz Hallertau (2.7% pellet) (60)
1 oz Cascade (7.1% pellet) (60)
0.25 oz Fugle (5.3% pellet) (60)
0.5 oz Hallertau (2.7% pellet) (15)
1 t Irish moss (15)
0.5 t Allspice (3)
0.5 t Cinnamon (3)
0.5 t Nutmeg (fresh) (3)
1.5 L Wyeast 1028 London ale, and smack pack of 1028
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5 gal filtered
5 gal RO
5 g Gypsum
3 g Calcium chloride
1 g Epsom
Add 0.5 gal filtered water near end of boil to reach target OG
Mash in 6 gal @ 165F
Sac rest @ 154F (60)
Batch sparge 4 gal
Chill to 66F
1st running: 2.75 gal @ 1.090
2nd running: 5.25 gal @ 1.047
Preboil: 8 gal @ 1.066
Add 0.5 gal filtered water
Chill to 70F and pitch
Put ice packs on carboy
Ferment at 68-70F in first 24 hrs
Ferment at 66F
Brett Pumpkin Porter
#41 - 2 gal
Pulled two gallons of wort prior to adding spices. Chilled to 70F.
1 vial White Labs 645 Brettanomyces Claussenii