could you post the recipe.... looking to do an interesting imperial something before my short SC winter is over... pumpkin might fill the intersting bill.
Here you go!
Passows Imperial Pumpkin Beer
(5 gallons/19 L, extract with grains and pumpkin)
OG = 1.1 FG = 1.013(?) ABV = 11% (?)
Ingredients
4 lbs. (0.57 kg) Muntons Light dried malt extract
0.5lbs Caramel 60/Crystal 60
1.0 lb. (0.45 kg) 2-row pale malt
1.0 lb. (0.45 kg) CaraPils malt
6 lbs. (2.32.7 kg) pumpkin (cubed)
1oz Cascade hops (60 mins)
1 tlbs of FRESHLY MADE pumpkin pie spice
4lbs of Belgium Amber Candi Sugar
Dried ale yeast
0.75 cup corn sugar (for priming)
Step by Step
Slice in halp and deseed pumpkin, lightly coat the pumpkin with oil (I used expensive high grade Almond oil). Cook pumpkin in the oven at 350F until brown. Place in pot and smash/mash skins and all after its cooked. Boil in water for 60 minutes at 160F then cool. Heat separate pot of water to 150 °F. Place crushed grains in steeping bag and steep grains at 150-155 °F (67 °C) for 45 minutes. Remove grains, add dry malt extract and hops. Boil for 60 minutes, adding hops at the start of the boil. Start adding a pound at a time of the Belgium Candi at the 25 minute mark. Add the spices with 10 minutes left in the boil. Cool wort and transfer to fermenter (pour the wort and pumpkin water through your spent grains). Top up to 5 gallons (19 L) with water. Aerate and pitch yeast. Ferment at 65-69 °F.
