ToastedPenguin
Well-Known Member
Here is a recipe for the Imperial Pumpkin Ale I brewed yesterday.
I put it together based on several different recipes that all had something I liked in them, just not in a single recipe:
Summary:
10G All Grain Batch
Est OG 1.093/10.2ABV (@ 75% eff) 1.082/9.2ABV @ (65% eff); I saw 65% efficiency
IBU 34.2
SRM 15.8
Grain Bill:
26lbs Pale Malt
1lbs Caramel/Crystal 80
2lbs Victory Malt
8.0oz Honey Malt
4.0oz Chocolate Malt
8lbs Pumpkin (heated to 152 in the oven prior to mashing in)
1lb Rice Hulls to prevent stuck sparge.
Total Grain weight: 37.75lbs
Mashed with 13Gallons of water @162.9, mash temp at @152 for 90min
Sparged with 4.5Gallons of water @168
Sugar/Spices:
1lbs 12oz Dememera Sugar (added after hot break)
1lbs Lactose @ 15min
1tsp Allspice @ 5min
1tsp Ground Nutmeg @ 5min
1tsp Ground Cloves @ 5min
2tbsp Ground Ginger Root @ 5min
4 Cinnamon Sticks @ 5min
Hops:
1.75oz Magnum @ 60min
.5oz Saaz @ 10min
.5oz Saaz @ 1min
Yeast:
2 x Wyeast 1028 London Ale Yeast
Primary Fermentation will be at 66 for ~10days
Racking into secondary I will be adding pure vanilla extract to taste and additional cinnamon and/or other spices if needed.
The beer will sit and condition until November.
Hoping it turns out good and based on the wort sample it should be.
David
I put it together based on several different recipes that all had something I liked in them, just not in a single recipe:
Summary:
10G All Grain Batch
Est OG 1.093/10.2ABV (@ 75% eff) 1.082/9.2ABV @ (65% eff); I saw 65% efficiency
IBU 34.2
SRM 15.8
Grain Bill:
26lbs Pale Malt
1lbs Caramel/Crystal 80
2lbs Victory Malt
8.0oz Honey Malt
4.0oz Chocolate Malt
8lbs Pumpkin (heated to 152 in the oven prior to mashing in)
1lb Rice Hulls to prevent stuck sparge.
Total Grain weight: 37.75lbs
Mashed with 13Gallons of water @162.9, mash temp at @152 for 90min
Sparged with 4.5Gallons of water @168
Sugar/Spices:
1lbs 12oz Dememera Sugar (added after hot break)
1lbs Lactose @ 15min
1tsp Allspice @ 5min
1tsp Ground Nutmeg @ 5min
1tsp Ground Cloves @ 5min
2tbsp Ground Ginger Root @ 5min
4 Cinnamon Sticks @ 5min
Hops:
1.75oz Magnum @ 60min
.5oz Saaz @ 10min
.5oz Saaz @ 1min
Yeast:
2 x Wyeast 1028 London Ale Yeast
Primary Fermentation will be at 66 for ~10days
Racking into secondary I will be adding pure vanilla extract to taste and additional cinnamon and/or other spices if needed.
The beer will sit and condition until November.
Hoping it turns out good and based on the wort sample it should be.
David