adamhimself
Well-Known Member
So, I have a favorite beer which is essentially an Imperial Stout infused with pumpkins. I have mentioned it in a previous thread but got very little response. Well, some time has passed and I have learned quite a lot more so... I am seeking some help on this recipe as this is something I would like to know how to brew for Halloween and Thanksgiving. I'd like to brew it soon to see how it turns out, and so I could make any adjustments to the next batch I will have for Thanksgiving/Halloween. The beer this will be modeled after is called Divine Reserve #9 by Saint Arnold's Brewery out of Houston, TX.
Now, this is not a clone per se, but more or less a beer built in similar style. Basically, you are looking for an Imperial Stout with some chocolate flavors, pumpkin, and pumpkin pie spice. It is to be high gravity, let say around 1.095-1.099 (or higher).
One issue I am dealing with is getting the pumpkin flavor to come through. I am thinking roughly 75 ozs of Pumpkin can do which is about 5 cans @ 15 oz each. I want to make sure the pumpkin flavor comes through and I have heard it mellows over time. Also the spices, I am not exactly how much I should add to get them to come through on a stout beer. But I am considering doubling the amount most other recipes suggest.
Finally, what hops should I use? Right now its Columbus (tomahawk) and Warrior. I am just trying to think of some that go good with stouts and pumpkins...
Let me know if there are any grains or such I should add or take away. Also, if there are any I should have more or less of...
Now, this is not a clone per se, but more or less a beer built in similar style. Basically, you are looking for an Imperial Stout with some chocolate flavors, pumpkin, and pumpkin pie spice. It is to be high gravity, let say around 1.095-1.099 (or higher).
One issue I am dealing with is getting the pumpkin flavor to come through. I am thinking roughly 75 ozs of Pumpkin can do which is about 5 cans @ 15 oz each. I want to make sure the pumpkin flavor comes through and I have heard it mellows over time. Also the spices, I am not exactly how much I should add to get them to come through on a stout beer. But I am considering doubling the amount most other recipes suggest.
Finally, what hops should I use? Right now its Columbus (tomahawk) and Warrior. I am just trying to think of some that go good with stouts and pumpkins...
Let me know if there are any grains or such I should add or take away. Also, if there are any I should have more or less of...
Code:
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Imperial Pumpkin Stout
Brewer: Adam C.
Asst Brewer:
Style: Russian Imperial Stout
TYPE: Partial Mash
Taste: (42.0)
Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 3.25 gal
Estimated OG: 1.097 SG
Estimated Color: 42.3 SRM
Estimated IBU: 59.0 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
8.00 lb Light Dry Extract (8.0 SRM) Dry Extract 59.3 %
2.50 lb Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 18.5 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 7.4 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 7.4 %
1.00 lb Special B Malt (180.0 SRM) Grain 7.4 %
3.00 oz Columbus (Tomahawk) [14.00%] (60 min) Hops 59.0 IBU
2.00 oz Warrior [15.00%] (1 min) (Aroma Hop-SteepHops -
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 oz Pumpkin Pie Spice (Boil 5.0 min) Misc
75.00 oz Pumpkin Fruit (Boil 60.0 min) Misc
1 Pkgs Pacman (Wyeast) [Starter 1800 ml] Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5.50 lb
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Name Description Step Temp Step Time
Mash In Add 6.88 qt of water at 165.9 F 154.0 F 60 min