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The Headless Horseman - Imperial Pumpkin Ale (extract version)

Extract version of my 10 year masterpiece.

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: The Headless Horseman - Imperial Pumpkin Ale (extract version) Style: Spiced Fruit Beer (American Amber Ale Base)
Type: Extract w/grain Size: 5.5 gallons
Color:
43 HCU (~20 SRM)
Bitterness: 17 IBU
OG: 1.083 FG: 1.013
Alcohol: 9.0% v/v (7.1% w/w)
Grain: 1 lb. American crystal 40L
2 oz. British chocolate
2 oz. Special Roast
5 lb. Roasted Butternut Squash
Steep: Split a 5 lb butternut squash lengthwise. Scoop out all seeds and stringy pulp. Lay on cookie sheet and roast at 450°F for 45 minutes or until starting to brown and blister. Allow squash to cool a bit then scoop out all the meat and add to the steeping bag. Add all grains and place tied off bag in steeping pot. Add enough water to cover plus a couple inches, heat to 160°F and hold for 20 minutes. Bring to 170°F and hold for additional 10 minutes. Drain liquid into brewpot then rinse steeping bag and all contents with 180°F water til it runs clear. Discard grain and squash. Add water to brew pot to reach total of 6.5 gallons in brewpot.
Boil: 60 minutes SG 1.061 7.5 gallons
8 lb. Light dry malt extract
12 oz. Honey
4 oz. Molasses
12 oz. Light Brown sugar
Bring to boil 1.5 oz Hallertau hops. At 30 min add 2 cinnamon sticks. At 45 min add 0.5 oz Hallertau hops, 12 oz Brown Sugar, 4 oz Molasses and 12 oz honey, 1 more cinnamon stick, 1/8 tsp ground cardamom, 1/2 tsp whole cloves, 1 packed TBS fresh ground ginger, 1/2 whole nutmeg (finely grated), 1/8 tsp ground allspice and 1/4 cup 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: 1.5 oz. Hallertau (2.9% AA, 75 min.)
2 oz. 1 Cinnamon Stick (30 min.)
.5 oz. Hallertau (2.9% AA, 15 min.)
1 oz. 1 Cinnamon Stick (15 min.)
1 oz. 1 tsp Ground Cardamom (15 min.)
1 oz. 1/2 tsp Whole Cloves (about 16) (15 min.)
1 oz. 1/2 of a whole nutmeg, ground (15 min.)
1 oz. 1 TBS Fresh Grated Ginger (15 min.)
1 oz. 1/4 cup Pure Vanilla Extract (15 min.)
1 oz. 1 tsp Ground Allspice (15 min.)
Yeast: 2 packets of Safale US-05 yeast, directly pitched to well-aerated wort.
Log: Ferment in primary at 65-70° F for 7 days or until airlock stops bubbling. Rack to secondary fermenter and allow 2 to 3 weeks in secondary at 65-70° F, then keg and force carbonate. Cold condition for a month before serving.
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 08/13/15.