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Old 08-05-2010, 02:29 AM   #1
BWils39
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Default Weyerbacher Imperial pumpkin clone

I've been interested in cloning or closely replicating Weyerbacher Imperial pumpkin for a while as it's tied with Pumking as my favorite pumpkin ale. My friends' dad is Weyerbacher's national sales manager and he gave me some decent info on the grain bill, hops, IBU's and yeast. I am currently not skilled enough to engineer a clone. If anyone has tasted imperial pumpkin and is versed in creating recipes I'd appreicate it if you could point me in the right direction on this brew. I have approx. a year to dial in a good pumpkin recipe so I can brew enough to serve at my wedding next October. Here's the info I have so far.

Weyerbacher Imperial Pumpkin

8% abv
21 IBU's
Grist: pale malt, Munich, CaraMunich II, and Caramalt
Hops: Hallertauer
Yeast: Wyeast 1272
Spices: Cinnamon, Cardamom, Nutmeg and Clove

Thanks In Advance!

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Old 10-16-2010, 12:29 PM   #2
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I just tried this beer and was really impressed!

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Old 10-16-2010, 01:28 PM   #3
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I've did a short survey of pumpkin beers and Weyermann's Imperial is only outdone by ST Pumking. It was excellent.

Good luck with your clone.

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Old 04-02-2011, 12:13 AM   #4
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can i bump this from the dead.???????????

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Old 10-01-2012, 02:19 PM   #5
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Rough details: Pale 50%, Vienna 25%, Munich 12.5%, CaraMunich II 7.5%, Caramalt 5%. ~20IBU Equivalent to 10# pumpkin per barrel (31 gallons), Cinnamon and Nutmeg are dominate spices. Add a touch of Cardamom and clove.

Directly from the Weyerbacher blog: http://weyerbacher.com/blog/2010/02/...l-pumpkin-ale/

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Old 11-17-2012, 07:41 PM   #6
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Performing some Thread Necromancy here, but has anyone perfected this yet?

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Old 09-16-2013, 10:53 PM   #7
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3 years old, any update?

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Old 10-08-2013, 10:07 PM   #8
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Quote:
Originally Posted by qzpm150 View Post
3 years old, any update?
I tried the recipe above as my first all-grain batch. I just came across a bottle in the cellar (the very last one, now a year old). I used too much nutmeg, but the flavor was pretty much right on otherwise.

I now use iBrewmaster for my recipes, and here is what I have down for notes etc.:
Type: All Grain
Boil Size: 11.54 gal
Boil Time: 60 minutes
OG: 1.114 (system says 1.095, but doesn't account for pumpkin) Notes say 1.114
FG: 1.027

Grain Bill:
18 lbs Malting Company of Ireland Stout Malt (higher enzyme ratio than Pale)
9 lbs Vienna Malt
4.5 lbs Munich Malt
2 lbs Dingeman's Biscuit (Hellllooooo crust!!!!)
1.8 lbs Caramalt
1.5 lbs Victory Malt (rounds out the pie crust)
~9lbs of roasted pumpkin (straight from the garden. Notes say: "Cut into 1-2" cubes. Roasted at 350 degrees for 1 hour with 1/4 cup brown sugar, 2 cinnamon sticks, 1 tsp pumpkin pie spice")
2 lbs rice hulls (1lb into each mash tun)

Notes: This was a very large grain bill, and required 2 - 10 gallon mash tuns.

Mash Temp: Water temp of 176, 46 quarts. 158 for 45 minutes
Decoction: Decot 20 quarts of mash, heat to 190 and return to mash.
Mashout after 10 minutes.

Boil Additions:
2 oz Northern Brewer @ 60 min
1 Tbsp ground clove @ 0 min
1 Tbsp allspice @ 0 min
1 Tbsp cardamom @ 0 min
1 Tbsp Cinammon @ 0 min
1tsp Nutmeg @ 0 min


Yeast: WY 1098 (British Ale Yeast made into 2-2L starters)

Primary Fermentation: 21 days at 68
Secondary: 21 days at 68
Cold Crash x 48 hours at 36 degrees prior to bottling.



Tasting Notes:
After 3 months, this tastes really sweet and smooth. The spices overwhelm the nose a bit, and the biscuit malt is very noticeable. Maybe should have bottled a small test batch with lactose for a whipped cream feel.

4 months, boozy and rich. Bold spice. Nutmeg most prevalent among all others. No noticeable hop smell. Really don't want more than 1 of these at a time.

5 months, this is not a Spring Beer! Still tastes and smells boozy, but finishes smoother than last time (I think). Deep red color with really nice clarity. Biscuit malt is still present, but not as punch you in the face as before. This should be a 1-year age minimum beer. Too big for earlier tastings.

9 months, Punkin' [pi symbol] Ale is ready! It has developed a smooth mouthfeel, replacing the boozy smell with Nutmeg 1st, then cinnamon. It goes down warm and spicy, with a real sweet crust lingering afterwards. Not Graham Crackers, but not just bread.




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Old 04-04-2014, 11:03 PM   #9
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i think i'm going to make this one of my first BIAB batches and hopefully report back here during the fall/ winter months. anyone else have a go at this? any tips?

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