BarkerBrewing

Recipes 

Fall is my favorite season for beer...fresh hops, pumpkin ales, oktoberfests. If there's one thing I love to drink, it's a pumpkin beer. Only problem is that I haven't found the perfect one. If I could mix Weyerbacher's Imperial Pumpkin with Southern Tier Pumking, I think that would be close.

This is my first attempt at a "custom" recipe. I started with a Midwest Supplies kit and added a few things. It is brewing right now; I'm interested to see what everyone thinks of the recipe. I'll post a follow-up in 6 weeks when I'm drinking it.

Jake-O-Lantern Imperial Pumpkin Ale
Fruit Beer

Type: Extract
Date: 9/1/2008
Batch Size: 5.50 gal

Ingredients

Amount Item Type % or IBU
6.00 lb Gold Liquid Extract (10.0 SRM) Extract 50.8 %
3.30 lb Pale Liquid Extract (8.0 SRM) Extract 28.0 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.2 %
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4.2 %
2.00 oz Mt. Hood [6.00%] (60 min) Hops 34.1 IBU
1.00 oz Cascade [5.50%] (5 min) (Aroma Hop-Steep) Hops -
2.00 tsp Pumpkin Pie Spice (Boil 5.0 min) Misc
60.00 oz Pumpkin (Boil 60.0 min) Misc
1.50 lb Brown Sugar, Light (8.0 SRM) Sugar 12.7 %
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Est Original Gravity: 1.074 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.4 %
Bitterness: 32.9 IBU
Calories: 338 cal/pint
Est Color: 12.0 SRM

polarbearbrewing

Recipes 

i have been considering brewing the midwest kit and just by a quick comparision it looks like you added 3lbs LME and thats about it....did u add more hops to balance out the added malt?

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Primary: Ed Wort's apfelwein

BarkerBrewing

Recipes 

I added the 3.3lbs of LME, brown sugar and another ounce of Mt. Hood hops to balance it out. I also went with the McCormicks Pumpkin Pie Spice as opposed to the small spice pack in the Midwest kit. I'm interested to see how it turns out. I'm thinking that it may be a little bitter.

polarbearbrewing

Recipes 

ok definitely post how it turns out because i am planning on brewing the midwest kit within a week or two and its always a bonus when a recipe is "imperialized"

how far along is it?

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Primary: Ed Wort's apfelwein

BarkerBrewing

Recipes 

I brewed this on Monday 09/01, so it's' still pretty early. The airlock started to bubble yesterday around 2pm and it's still going strong this morning. I'll be racking it to the secondary this coming Monday or Tuesday.

As far as the imperial part of the name, I will have to look into the definition a little more. I had figured this being a 5 gallon 8.2% batch, but it turned out to be 5.5 gallons @ 7.4%. The 60 oz of pumpkin created a ton of trub.

BarkerBrewing

Recipes 

This should be ready on 10/11. I cracked one early (at 5 days in the bottle) just to taste it. It is still kinda bitter and has a noticeable alcohol bite. Also, it wasn't carbed _AT ALL_. I gave the bottles a good shaking hoping this will wake up the yeasties.

I'm hoping that letting this beer sit and bottle condition for awhile will: a)cause it to carb up nice and b) get rid of that alcohol bite.

I will say that there is definitely a nice pumpkin taste with a hint of spice. I'm hoping it turns out good...I'm not worried about it being drinkable (I haven't met an undrinkable beer, yet!)

mmb

Recipes 

Imperial in a beer name refers to the historical fact that the beer was shipped to an Empire of some kind. Russian Imperial Stout for example.

BobNQ3X has a really good blog post on the topic

Three Hounds Aleworks, Ltd. | Easton, Pennsylvania

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White Dog Aleworks and Drafthouse

Gabe

Recipes 

How are you figuring the Alc% without a final gravity?

HippieCrack

Recipes 

I think he's using the estimated final gravity

xxHelderxx

Recipes 

I'm hoping to brew something similar to this and was wondering how yours turned out? Any lessons learned or bits of advice you might want to pass along?