Sasquash Pumpkin porter

[Ibasterd]

First of all, I thought I had a stroke of brilliance with coming up with the name. It came to me as if in a dream while watching one of the bigfoot hunting shows on TLC. I was bummed to realize that the name has already been taken by Milwaukee brewing co. Anyway, I decided to combine a Baltic Porter recipe with a pumpkin/yam. I have not combined yam with pumpkin before, so that should be fun. I like the idea of a dark pumpkin beer and this seems like it should be great. Going to use notty yeast cause I just don't lager. I already have an Oktoberfest scheduled for this weekend, but I can't wait to brew this!

HOME BREW RECIPE:
Title: Sasquash Pumpkin Porter

Brew Method: BIAB
Style Name: Baltic Porter
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.038
Efficiency: 65% (brew house)

STATS:
Original Gravity: 1.061
Final Gravity: 1.013
ABV (standard): 6.23%
IBU (tinseth): 29.67
SRM (morey): 30.64

FERMENTABLES:
4 lb - American - Pale 2-Row (60.4%)
2 lb - American - Munich - Light 10L (30.2%)
0.25 lb - American - Victory (3.8%)
2 oz - United Kingdom - Black Patent (1.9%)
4 oz - American - Dark Chocolate (3.8%)

HOPS:
1 oz - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 60 min, IBU: 29.67

MASH GUIDELINES:
1) Temperature, Temp: 152 F, Time: 60 min

OTHER INGREDIENTS:
15 oz - pumpkin puree, Time: 60 min, Type: Flavor, Use: Mash
6 oz - yam puree, Time: 60 min, Type: Flavor, Use: Mash
0.25 tsp - pumpkin pie spices, Type: Spice, Use: Boil

YEAST:
Danstar - Nottingham Ale Yeast
Starter: No
Form: Dry
Attenuation (avg): 77%
Flocculation: High
Optimum Temp: 57 - 70 F
Fermentation Temp: 63 F

This recipe has been published online at:
http://www.brewersfriend.com/homebrew/r ... kin-porter

[philm00x]

Love the name!

[Ibasterd]

Brewed this up today. Smelled great. Was a little different of a brew day with some extra steps. Ground grain while strike water was heating and yam was roasting. mashed in with grain cubed/roasted yam and 1 can of pumpkin puree. Mashed in as normal and then... the draining of the bag! I've used pumpkin before, but holy hell, what a PITA draining the bag was. So heavy. So slow. I finished in a collender, pushing and squeezing like crazy. Ended with a new idea. I "sparged" by using the vegitable sprayer with hot water over the bag, and through the collender. Seemed like a good idea at the time and I got crazy good efficiency, which I think has a lot to do with grinding my own grain as well. Speaking of efficiency, I was expecting an OG of 1.061 and got 1.082!!! I had to cut the wort with some water at the end to get it down a bit. Anyway, it was fun and seems like an interesting recipe that I can't wait to try.
Sasqush is real!