Pumpkin Porter | Peter Peter Porter Eater #3 and Brett version

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.

Ingredients:
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

Water:
Brewer's Friend calculator profile
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

Schedule:
Mash in 6 gal @ 165F
Sac rest @ 154F (60)
Batch sparge 4 gal
Boil (60)
Chill to 66F

Target:
OG: 1.068
FG: 1.017
ABV: 6.7%
IBU: 36
Efficiency: 75%

Observations:
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
OG: 1.070

Fermentation:
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

Black IPA: Bottled

Bottle date: Aug. 5, 2015

Desired CO2: 2.3 vol (5.25 gal @ 60F)

106 g Corn sugar
1.5 c Black IPA

1 gal of Black IPA left over. Decided to bottle with cacao nibs.

6 g Corn sugar
2 oz Water
0.25 oz Cacao nibs

Black IPA: Dry Hop

Dy hop date: July 28, 2015

Ingredients:

1 oz Centennial (9.0% pellet)
1 oz Simcoe (12.3% pellet)
1 oz Chinook (13.1% pellet)
0.25 oz Cascade (7.1% pellet)
0.25 oz Columbus (15.6% pellet)

Black IPA

Brew date: July 12, 2015
#39 - 6.5 gal

Getting to this entry very very late. Unfortunately, I don't remember much about the brew day. Efficiency was much higher than expected. I added water to dilute OG and increase batch size.

Future lesson: Increase brewery efficiency for any beer under 8% ABV.

My first use of blackprinz malt. Really nice subtle roasted flavor, that came out in the finished product.

Ingredients:
10 lb 2-row (Briess)
5 lb Pale ale
0.5 lb Caramel 60L
12 oz Debittered black malt
7 oz Blackprinz
3 oz Dark chocolate malt

0.5 oz Simcoe (12.3%, pellet) (FWH)
0.5 oz Chinook (13.1%, pellet) (FWH)
0.5 oz Columbus (15.6%, pellet) (60)
0.75 oz Cascade (7.1, pellet) (5)
0.25 oz Columbus (5)
0.5 oz Chinook (5)
0.5 oz Simcoe (5)

Fermcap (60)
1 t Irish moss (15)
0.5 t Yeast nutrient (10)
1.5 L Wyeast 1056 American ale yeast starter

1 oz Centennial (9.0% pellet) (DH)
1 oz Simcoe (DH)
1 oz Chinook (DH)
0.25 oz Cascade (DH)
0.25 oz Columbus (DH)

Schedule:
Mash in 6 gal @ 163F
Sac rest @ 152F (60)
Mash out @168 (10)
Batch sparge 4.5 gal (10)
Boil (60)
Chill

Target:
OG: 1.067
FG: 1.017
SRM: 29.66
ABV: 6.6%
IBU: 71.7
Efficiency: 75%

Water:
5 gal RO
5.5 gal Filtered
8 g Gypsum
Water profile

Observation:
1st run: ~3.5 gal @ 1.091
2nd run: 4 gal @ 1.043
Preboil: 7.5 gal @ 1.067
Added 0.75 gal filtered water @ 15 min
Added 1 gal filtered water @ chill
OG: 1.069, 7 gal

Fermentation:
Chill to 66/68F and pitch
6 pm that day - 68/70, add 1 gal cold water to tub and cover fermenter with shirt.
7/15 - Temp at 66F. Remove from water.
7/28 - Dry hop