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The Headless Horseman - Imperial Pumpkin Ale

Ferment in primary at 70° F for 3 to 7 days or until airlock stops bubbling. Allow 2 to 3 weeks in secondary at 70° F, then keg and force carbonate. Cold condition for a month before serving.

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: The Headless Horseman - Imperial Pumpkin Ale Style: Spiced Fruit Beer (American Amber Ale Base)
Type: All grain Size: 5.2 gallons
Color:
23 HCU (~13 SRM)
Bitterness: 26 IBU
OG: 1.072 FG: 1.013
Alcohol: 7.6% v/v (6.0% w/w)
Water: 1 TBS 5.2 mash stabilizer.
Grain: 10 lb. American 2-row
1 lb. American crystal 40L
8 oz. Dextrine malt (Cara-Pils)
2 oz. British chocolate
8 oz. Maris Otter
34 oz. Libby's Natural Pumpkin
Mash: 65% efficiency
Mash at 155°F for 60 minutes. Continuous sparge with 170°F water to collect 6.5 gallons in brewpot. This recipe is EXTREMELY slow to lauter... the pumpkin really just gums it all up. But, it's so worth it in the end.
Boil: 60 minutes SG 1.058 6.5 gallons
14 oz. Light dry malt extract
8 oz. Brown sugar
8 oz. Honey
2 oz. Molasses
Bring to boil, remove from heat and add DME, 8 oz Brown Sugar, 2 oz Molasses and 0.5 oz Willamette Hops. At 15 minutes add 0.5 oz Vanguard hops. At 30 min add 0.5 oz Vanguard hops and 2 cinnamon sticks. At 45 min add 0.5 oz Kent Goldings hops, 8 oz honey, 1 tsp Irish moss, 1 more cinnamon stick 1/8 tsp ground cardamom, 1/2 tsp whole cloves, 1 packed tsp fresh ground ginger, 1/2 whole nutmeg (chopped), and 1 TBS pure vanilla extract for last 15 minutes of boil. MAKE SURE NOT TO USE OUNCES OF CINNAMON AND SPICE AS LISTED IN THE HOPPING SCHEDULE!!!
Hops: .5 oz. Willamette (4.3% AA, 60 min.)
.5 oz. Vanguard (4.6% AA, 45 min.)
.5 oz. Vanguard (4.6% AA, 30 min.)
.5 oz. Kent Goldings (6.3% AA, 30 min.)
2 oz. 2 Cinnamon Sticks (30 min.)
1 oz. 1 Cinnamon Stick (15 min.)
1 oz. 1/8 tsp Ground Cardamom (15 min.)
1 oz. 1/2 tsp Whole Cloves (about 16) (15 min.)
1 oz. 1/2 of a whole nutmeg, chopped (15 min.)
1 oz. 1 TBS Fresh Ground Ginger (15 min.)
1 oz. 1 TBS Pure Vanilla Extract (15 min.)
1 oz. 1 tsp Irish Moss (15 min.)
Yeast: Made a 1 qt starter with 2 oz light dme. Wyeast 1056 - American Ale from previous brew.
Carbonation: 2.5 volumes Keg: 12.3 psi @ 40°F
Keg and force carbonate to 2.5 volumes (12.3 psi @ 40° F). Allow 1 month cold conditioning before serving. Enjoy!.

Recipe posted 08/29/08.