From the Avery Brewing website: “What’s in a name? Sometimes the simplest can be the most descriptive, and in this case, derisive and divisive! After much internal debate (ad nauseum! Bourb[KY]n, anyone?), we decided a single letter change was the best way to embody the bourbon-barrel aging that adds layers of complexity to an already exquisitely spiced pumpkin porter.”
21 lb 10 oz (9.8 kg) Pale malt (2-row)
2 lb 5 oz (1.05 kg) Munich malt
1 lb (454 g) Simpsons Coffee Brown Malt
1 lb (454 g) Dingemans Special B Malt
1 lb (454 g) flaked oats
1 lb (454 g) pumpkin puree (start with a pound, then use your best judgment!)
HOPS AND ADDITIONS SCHEDULE
2.2 oz (62 g) Columbus [14.2% AA] at 60 minutes
0.07 oz (2 g) calcium chloride at 30 minutes
0.3 oz (8.5 g) nutmeg at knockout
0.02 oz (0.6 g) cloves at knockout
0.25 oz (7 g) allspice at knockout
0.16 oz (4.5 g) cinnamon at knockout
Mash the grains and pumpkin puree for 60 minutes at 152°F (67°C). Boil for 60 minutes, following the schedule for hops and other additions. Whirlpool and chill, then oxygenate and ferment at 68°F (20°C). Age for six months or more in a bourbon barrel or in a carboy with oak cubes that have been soaked in bourbon.
Wyeast 1028 London Ale
You’ll need a gigantic starter to make this beer!
For a beer this big, your brewhouse efficiency will almost certainly suffer. You can make up for this by including additional pale malt in your grist or by adding a measured amount of dried malt extract (DME) to reach the indicated original gravity.
From coffee and spices to chiles and fruit, Craft Beer &Brewing Magazine®’s online class Adding Flavors to Beer shows you how to complement malt and hops with flavors that flagrantly violate the Reinheitsgebot. Sign up today!