Recipe Type: Extract
Yeast: Trappist Ale yeast (WL500)
Yeast Starter: 3 L
Batch Size (Gallons): 5.5
Original Gravity: 1.084
Final Gravity: 1.020
IBU: 15
Boiling Time (Minutes): 60
Color: 14
Primary Fermentation (# of Days & Temp): 14 Days @ 68
Secondary Fermentation (# of Days & Temp): 14 Days @ 68
Tasting Notes: See below

6 lbs light DME (Boil 60 min)
1 lb Traditional Dark DME (Boil 60 min)
1 lb Brown Sugar (Boil 60 min)
1 lb Maple Syrup (Boil 60 min)
¼ cup Molasses (baked with pumpkin)
1 lb Caramel/Crystal Malt - 60L (Steep @155 degrees 20 min)
1 lb Biscuit Malt (Steep @155 degrees 20 min)
8.0 oz Wheat, Flaked (Steep @155 degrees 20 min)
60.00 oz Pumpkin, Canned, baked (see notes, Boil 60 min)
1.5 oz Goldings (5.0% AA 60.0 min) 15 IBU
0.25 tsp Irish Moss (Boil 10.0 min)

Trappist Ale yeast WL500 in three-liter starter

Pumpkin spice tea: 2 Tablespoons of quality pumpkin pie spice mixed with 12 ounces of good spiced rum (I used Kraken) prepared on brew day but added at secondary

This is an "Imperial" version of the Thunderstruck Pumpkin ale, in an attempt to get closer to the Avery (Boulder, CO) Rumpkin, which is a 13% ABV monster that tasted like pumpkin pie in a glass, smothered in rum. I used some additional sugars to try and capture the depth of flavor of a pumpkin pie; including biscuit malt to emulate the crust. The pumpkin was spread in a baking dish and baked for an hour at 300 - 350 with a drizzle of the molasses and spice on top with the idea that some of the pumpkin sugars would caramelize and thus add additional authentic flavor.

Tasting notes: Make no mistake, this is a desert beer, a specialty that conjures up autumn and the smells and tastes that dominate the family kitchen.

A: 2-fingers rich head, deep mahogany with a rust-orange tint. Cloudy; almost like a copper red version of a Hefe.

S: Front is immediate nutmeg, cinnamon, cloves, and rum; mingled with very nice smelling pumpkin.

T: Tastes like pumpkin pie drowned in rum! Pumpkin and rum are up front first, followed by the spices and hints of maple, molasses, and bread. As it warms, more of the sweet pumpkin flavors come through, always with the rum which does not subside. There is little malt backbone and the tiny amount of bitterness is more molasses-like than hop.

F: Thick and rich mouth feel, almost chunky.

Here are a few pictures of the pumpkin before and after baking, and the result.