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Help with spice additions for a pumpkin porter

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dogfish120love
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beers 1038 º places 18 º 10:21 Sat 9/29/2012

Iím brewing a pumpkin porter right now and was hoping someone could help me with the amount of spices to use. Iíd like to use allspice, cinnamon and possibly ginger. Here is the recipe without spices

6lbs LME
12oz munich + 4 (Aromatic Malt)
12oz Chocolate + 2oz Black Malt
10 German Dark Crystal malt
12 HBU hops (Bittering)
5Lbs pumpkin(4lbs Canned and 1Lbs fresh)

 
BBB63
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beers 6474 º places 145 º 11:55 Sat 9/29/2012

I would recommended skipping the allspice and grating some fresh nutmeg - one tablespoon, use crystallized ginger - one tablespoon, and use two cinnamon sticks - whole. I also think 5 pounds is too much, 4 lbs should do ya, add to the final 30 minutes of the boil and the spices at flame out.

I would roast the pumpkin is the oven with a LIGHT covering of some of the spices. (or better yet, use Butternut Squash... or even better yet, use ALL fresh and skip the can). Bake for up to 1 hour at 425 until internal temp reaches 150F, then bake at 350 for up to 30 more minutes, DO NOT BURN, the goal is to roast and caramelize.

I would not use fresh ginger for the "heat" does not seem to work as well with the other spices. I brewed a English Brown Porter and did not use black malt but did add a bit of smoked and rye malts. It will smell too spicy when you are cooling down the wort but as the beer ferments the aroma will mellow out.

just my opinion

 
dogfish120love
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beers 1038 º places 18 º 11:57 Sat 9/29/2012

Thanks for your advice!

 
BBB63
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beers 6474 º places 145 º 12:08 Sat 9/29/2012

Originally posted by dogfish120love
Thanks for your advice!


oh should you go the baked route, I would quarter the pumpkins (or squash), scoop out the seeds and very lightly spinkle the exposed meat with a bit of the spices using no more than 1/2 of your overall spices during baking. Break off some the cinnamon sticks and grind to put on the meat.

If you want to roast the seeds later for a salty snack that would okay. Here is a recipe for roasting the seeds...

http://www.simplyrecipes.com/recipes/toasted_pumpkin_seeds/

 
dogfish120love
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beers 1038 º places 18 º 15:01 Sat 9/29/2012

 
Unclerudy
beers 12 º places 3 º 17:59 Sat 9/29/2012

Use yams instead of pumpkin. You well get a better pumpkin flavor. Doesnít make sense, but it is true.

 
drowland
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beers 7059 º places 216 º 18:00 Sat 9/29/2012

cbfobes is the one to ask for advice on this. I hear his pumpkin beers are to die for.

 
cbfobes
beers 2731 º places 27 º 19:51 Sat 9/29/2012

Originally posted by drowland
cbfobes is the one to ask for advice on this. I hear his pumpkin beers are to die for.


I have a case left of the 2011 batch if anyone wants any........

 
dogfish120love
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beers 1038 º places 18 º 20:07 Sat 9/29/2012

Iíd love to try some. Are you up for a trade? Thank everyone for the help especially BBB63

 
cbfobes
beers 2731 º places 27 º 14:51 Sun 9/30/2012

Trust me, you donít want any of it, Danny was just being his usual dickish self. :) I was rushed for time and just picked up a pre-mixed spice packet and it came out horrible.

 
drowland
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beers 7059 º places 216 º 16:34 Sun 9/30/2012

Originally posted by cbfobes
Trust me, you donít want any of it, Danny was just being his usual dickish self. :) I was rushed for time and just picked up a pre-mixed spice packet and it came out horrible.


Understatement of the year!

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