BrewBlog: 070 - Pimp my Pump Porter / Ale
General Information
Method: All Grain

Not had the chance to taste a Pumpking ale, but wanted one to serve at halloween. Reviews talk of a beer that's like drinking pumpkin pie - to me that sounds overdone, so I'll cut back on the spices - they can always be added later if needed.

Pumpkin is not yeast available here, so I used butternut squash instead. The pumpkin contributes little flavour - mostly mouthfeel from the starches and dextrins. What taste there is should also be better since the squash is better tasting than pumpkin. 

The lautering on the blichmann kettle is good, but still went slowly with the squash. On a HERMS system, it was hard to maintain the temperature with such a slow recirc. Started at 60C and ramped up to 70C over 2 hours. 

I also don't want 40l of an ale that I might not like, so I decided to do a partigyle batch. The first runnings were split and half were used to conduct a second mash with an additional 0.5kg of dark grains (60L crystal, chocolate, amber malt) to give more roasted and aromatic character. 

The second and third runnings were also split giving two beers of roughly the same OG - 1.060. 

Both beers were boiled separately for 75 mins. Both hopped with Fuggles and E K. Goldings, although for the Porter, the balance was more with Goldings - in case the earthiness of too much Fuggles in the Porter would clash with the roastedness and aramatics.

Used the Hop rocket to add aroma hops and also to act as a filter, since I'd forgotten to add the filter in the kettle. The smell of the spices was wonderful, and the gravity samples were very tasty without the spices dominating. Only 1.5tsp spices in 20l should be pleasant without being overpowering. 

After calibrating my PT100 thermometers against the calibrated ThermaPen, I found the mash temp was reading 5C to low. No wonder the hefe came out with a thick mouthfeel! 

The recipe should be with pale malt, but I only had pilsner, so I used that instead. 

7.5g NaCl, 2.2g NaSO4, 3 ml lactic acid. pH 5.21 


Batch B (Porter) has krausen after 8 hours. Batch A (Ale) krausen after 24 hours.

Batch A krausen has fallen after 48 hours. 

Gravity for both at 72 hours 1.016...down from 1.060 OMG! 

21.09.12 - moved both to a cooler area (64F/16C), which may have caused batch A to fall out. US-04 is known to do that. Moved to slightly warmer area and added 500g boiled succrose to both batches, want to be sure the yeast will ferment and clean up.



pumpkin pie mix: 4 parts cinnamon, 2 parts ginger, 1 part nutmeg, &1 part allspice. Will add 0.2kg chocolate, 0.1kg light chocolate, and 0.1kg dark crystal,  and 50g amber malt.

US-05 for the porter - want just clean malt, roast and aromatics with no esters.

US-04 for the ale  since this can be fruitier. Have left out the spices and will add based on how the porter tastes. Expect to use just half the amount to keep it subtle.

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
4.70 kilograms
Pilsner (2 Row) Ger
50.9% of grist
1.20 kilograms
Munich Malt
13% of grist
1.00 kilograms
Munich Malt - 20L
10.8% of grist
0.80 kilograms
Biscuit Malt
8.7% of grist
0.50 kilograms
Caramel/Crystal Malt - 10L
5.4% of grist
0.50 kilograms
Wheat Malt, Ger
5.4% of grist
0.30 kilograms
Caramel/Crystal Malt - 60L
3.2% of grist
0.12 kilograms
Amber Malt
1.3% of grist
0.12 kilograms
Caramel/Crystal Malt - 40L
1.3% of grist
9.24 kilograms 100% of grist
2.60 kilograms Butternut squash  
0.50 kilograms Rice Hulls  
1 tablet Whirlfloc @ 15 minutes  
1 tsp Yeast Nutrient @ 15 minutes  
Total Boil Time: 75 minutes
Name: Safale
Manufacturer: Fermentis
Product ID: US-05
Type: Ale
Flocculation: Medium
Attenuation: 75-79%
Alcohol Tolerance: Medium
Temperature Range: 15–24°C
Amount: 20 gr
Equipment Profile

mdma’s electric brewery

Batch Size: 42 liters Boil Volume: 57 liters
Evaporation Rate: 14% per hour Mash Tun Dead Space: liters
Efficiency: 88% Mash Tun Weight: 12 kilograms
Hop Utilization: 100% Mash Tun Volume: 70 liters
Loss: 0.5 liters Mash Tun Specific Heat: 0.120 Cal/gram per °C

Modified build of

Mash Profile

Single Step Temperature Mash, Medium Bodied Beer

Grain Temperature: 72°C Tun Temperature: 72°C
Sparge Temperature: 168°C PH: 5.4
PPK: 27.3 Efficiency: 0%

Mash with a direct heat source to maintain temperature.


# Name Type Time Temp. Description
1 Saccharification Infusion 60 min. 67.8°C

Add 100% of mash water at 166° F / 74° C

2 Mash Out Temperature 10 min. 75.6°C

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Gvarv vann

Calicum: 20.6 ppm
Bicarbonate: 61 ppm
Sulfate: 6.4 ppm
Chloride: 12 ppm
Sodium: 5.93 ppm
Magnesium: 3.09 ppm
PH: 7.66%

Analysedato: 05.09.2012

Alkalitet: 1.0 mmol/l

Primary: 7 days @ 19° C
Age: 30 days @ 15° C
Tasting Reviews
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Matthew's Bryggelogg
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085 - Kate the Great’... Dec 1, 2013
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Matthew's Brew Status
062 - London Pride Cl...On Tap
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070 - Pimp my Pump Po...Primary
081 - Wheaton XIIPrimary
085 - Kate the Great’...Primary
Summer WhitesPrimary
065 - Mercurian Perma...Secondary