For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Butternut Porter

back to search Back to Search  Style Details 

Butternut Porter

back to search Back to Search  Style Details 

Beer Style: Robust Porter (12B)
Recipe Type: partial mash
Yield: 5 US gallons

Robust Porter

Description:

When you want to make a pumkin ale and procrastination gets the best of you,... you make squash beer. (No fresh pumkin left in the stores).

Well, this stuff is definately yummy. I bottled some of it, but after sitting unattended in the secondary for over a month, the yeast was a bit settled, and I underprimmed a bit. Most, though, is in the keg, and like I said, yummy. It has great head retention (the squash?), and a very creamy head, it is very sweet, but nicely chocolatty. I could stand more hops, but I think it's good as it is.

Sorry for the mix of Standard/Metric, but that's what happens when a US brewer moves to Canada. Sorry, no SGs, either. I'm a bit laz

Ingredients:

  • 1 butternut squash (2 kg)
  • 1/2 lb chocolate malt
  • 1 lb caramel malt (high L)
  • 3 lb 2-row pale malt
  • 2 kg pale extract
  • 1 oz Goldings (60 mins)
  • 1 oz Fuggles (45 mins)
  • 1/2 oz Goldings (30 mins)
  • 1/2 oz Goldings (15 mins)
  • 1 pkg 1056 Wyeast - American Ale
  • 2.5 tbsp gypsum

Click to Print Recipe

Procedure:

Cut quash into pieces, bake 30 mins at 375F. This is a bit difficult, as butternut is one tough squash! Put pieces into blender with enough water to make it chop up nice.

All grains crushed together:
4.5 quarts water, mash all grains and squash:
took blended squash (which had some water) and water to 138F,:
then added grains:
mashed in at 128F,:
brought down to 125F, and covered for >30 mins:
raised to 155F, was at 158F after 15 mins, 150 at 60 mins,:
mashed more than 90 mins

Because of the squash, I extended the mash times a bit.

Source:

spacer