Redhook Out of Your Gourd Pumpkin Porter (Seattle, Washington) is dark chestnut brown and is made with pureed pumpkin, cinnamon, nutmeg, ginger, and maple syrup. “This full-bodied, rich roasty porter makes you want to eat turkey and watch football or build a bonfire.”
9 lb (4.1 kg) Pale malt (2-row)
10 oz (283 g) Crystal 120 malt
9 oz (255 g) Dark chocolate malt
8 oz (227 g) Carafa Special I malt
7 oz (198 g) Aromatic malt
3 oz (85 g) flaked oats
8 oz (227 g) pumpkin puree
HOPS AND ADDITIONS SCHEDULE
0.4 oz (11 g) Warrior [15% AA], or any other high alpha acid, low cohumulone bittering hops at 60 minutes (see Brewer’s Notes below)
1.25 oz (35 g) Willamette [5% AA] at 10 minutes
Cinnamon at whirlpool, to taste (start with ½ tsp and adjust as needed)
Nutmeg at whirlpool, to taste (start with ¼ tsp and adjust as needed)
Ginger at whirlpool, to taste (start with 1/8 tsp and adjust as needed)
Maple syrup at whirlpool (start with 8 fl oz/237 ml and adjust as needed)
Wyeast 1056 American Ale
Mash the grains and pumpkin for 50 minutes at 153°F (67°C). Boil for 60 minutes, following the schedule for hops additions. Whirlpool after the boil and add the spices. Chill and ferment at 66°F (19°C).
Redhook bitters with a proprietary blend of hops called Alchemy. A high alpha acid, low cohumulone cultivar such as Warrior will do the trick at home. You’re aiming for 20 IBUs with the 60-minute addition and 8 IBUs with the 10-minute addition, so adjust your hops additions as needed to account for differences in alpha acids.
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