My 2011 Imperial Pumpkin Ale

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

interesting. The vanilla caught my attention. Let us know how it develops.

Last year I did 10ml of vanilla extract for a 5g batch. It made a difference but it didn't stand out and it was a great touch. I just wanted to give you a decent baseline to work with.

smokinghole said:

Last year I did 10ml of vanilla extract for a 5g batch. It made a difference but it didn't stand out and it was a great touch. I just wanted to give you a decent baseline to work with.

Click to expand...

I appreciate the advice, it looks like a great baseline. Some of the pumpkin ales I have sampled have had a hint of vanilla so I would like to keep in line with that profile and not make it a vanilla milk shake. In addition I darkened my recipe with the additional chocolate malt so it would be a bit more bold and not on the light side in appearance

Fermentation is going crazy, I will update as I get further along.

David

Bumpity. How'd this come out?

How did this come out?