CCBC Imperial Pumpkin Ale

[ApatheticNow]

Found an older recipe on the forums that sounded appealing, anyone tried it? I added it to the Beersmith Cloud to share

http://beersmithrecipes.com/viewrecipe/877040?&doid=55de6530f0c2a

CCBC Pumpkin Spice Ale 2011
21-B Seasonal/Winter Specialty Spiced Beer
Author: ISUBrew79
Date: 10/23/11

Size: 6.0 gal
Efficiency: 77.0%
Attenuation: 76.0%
Calories: 296.34 kcal per 12.0 fl oz

Original Gravity: 1.091 (1.026 - 1.120)
Terminal Gravity: 1.024 (0.995 - 1.035)
Color: 18.21 (1.0 - 50.0)
Alcohol: 8.9% (2.5% - 14.5%)
Bitterness: 41.2 (0.0 - 100.0)

Ingredients:
14.0 lb Cargill Two-Row Pale
2.0 lb Munich TYPE I
0.5 lb Victory® Malt
1.0 lb Red Wheat Malt
1.0 lb Caramel Malt 40L
0.5 lb Caramel Malt 80L
4.0 oz Pale Chocolate Malt
2 ea Pumpkin (fresh) - added during mash
26 g Columbus (14.4%) - added during boil, boiled 60.0 min
2.2 g Wyeast Nutrient - added during boil, boiled 15.0 min
12 oz Light Brown Sugar - added during boil, boiled 10.0 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5.0 min
0.5 tsp Cassia Cinnamon (ground) - added during boil, boiled 0.0 min
0.5 tsp Ceylon Cinnamon (ground) - added during boil, boiled 0.0 min
0.5 tsp Nutmeg (ground) - added during boil, boiled 0.0 min
1 oz Fresh Grated Ginger root - added during boil, boiled 0.0 min
1 ea White Labs WLP007 Dry English Ale - yeast only from 4 L starter
1 ea Dark Rum Spice Extract - Added to keg

Mash at 152.0 °F for 90 minutes
Fly sparged to collect ~8 gallons of wort pre-boil

Pumpkin - I used two whole pie pumpkins - the small kind, not the Jack o' Lantern variety. I removed the tops, scooped out the seeds, and baked the pumpkins at 350 degrees F for about 45 minutes until the flesh was very soft. I scooped out the cooked pumpkin flesh, broke it down with a potato masher, and added it to the mash with the grain bill. This yielded about 3 pounds of cooked pumpkin flesh.

Dark Rum Spice Extract - Added to keg to taste

6 oz Myers Jamaican Dark Rum
1 tsp fresh ground Ceylon (true) Cinnamon
1/4 tsp fresh ground Cassia (common) Cinnamon
1/2 tsp fresh ground nutmeg
1 Vanilla Bean - split, chopped, and scraped
3 tsp chopped fresh ginger root

I combined all ingredients in a clean Mason Jar. I prepared my spice extract a couple weeks in advance of brew day and let it steep for a good month or so until the beer was kegged. I filtered the rum mixture through a coffee filter to remove the spices and leave only the flavored liquid. I poured several measured samples of the beer and dosed them with various amounts of the spiced rum (measured 1/4 tsp at a time) until I got the right level of spicing. I then scaled the ideal dosage rate up to the full 5 gallon volume and added the rum to the keg. I added about 3 oz (90 mL) of the spiced rum to the keg.