Horny Hobgoblin Pumpkin porter

Just like Mom^’s HOMEBREWED Pumpkin Pie

Stock # HBS017

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Batch Size: 5 gallons

Starting Gravity: 1.066 Approximate Alcohol: ~6.5%

Finishing Gravity: 1.015

Primary Fermentation: 5-8 days

Secondary Fermentation: 10-14 days

Ingredients:

• 6.6 pounds amber liquid malt
• 1-pound 40L crystal malt
• ½ pound chocolate malt
• 30 ounces pumpkin
• 1-cup brown sugar
• 6 tsp. pumpkin pie spice
• 6 whole cloves
• 1 ounce Hallertau pellets (bittering)
• ½ ounce Fuggle pellets (flavor)
• ½ ounce Cascade pellets (finishing)
• 1 tbsp. Irish moss
• 1 package Danstar Nottingham ale yeast (recommended liquid yeast, White Labs WLP002 – English Ale)

Procedure:

Raise 2 gallons of water to 155ºF in your brew pot. Place the cracked grains in the muslin grain bag and place in the hot water. Steep for 45 minutes. With 15 minutes remaining, in a separate pot, boil 2 quarts of water with the pumpkin, brown sugar, cloves, and spice. When the timer runs out, remove the grains, and add the boiling pumpkin mash to the first pot. Add the liquid malt and Hallertau hops, stirring vigorously to avoid scorching. Bring it all back to a boil and set the timer for 50 minutes. With 30 min remaining, add the Fuggle hops. With 15 min remaining, add the Irish moss. With 10 min remaining, add the Cascade hops. When the timer runs out, remove from the burner, cover, and set aside to cool.

Add 3 gallons of chilled water to a clean and sterilized fermenter. Strain the wort into the fermenter (you may need to stop periodically to remove pumpkin sludge from the strainer.) Add the yeast when the temperature falls below 80 degrees F. Primary fermentation should run approximately one week. Rack the beer into a clean and sterilized secondary fermenter and allow it to ferment out to completion. Let the sediment settle out before bottling.