 |
 |
 |
 |
 |
 |
 |
The Headless Horseman - Imperial Pumpkin Ale
Ferment in primary at 70° F for 3 to 7 days or until airlock stops bubbling. Allow 2 to 3 weeks in secondary at 70° F, then keg and force carbonate. Cold condition for a month before serving.
| Brewer: | Chris Ungvarsky | Email: | chris.ungvarsky@gmail.com | |||||
| Beer: | The Headless Horseman - Imperial Pumpkin Ale | Style: | Spiced Fruit Beer (American Amber Ale Base) | |||||
| Type: | All grain | Size: | 5.2 gallons | |||||
| Color: |
|
Bitterness: | 26 IBU | |||||
| OG: | 1.072 | FG: | 1.013 | |||||
| Alcohol: | 7.6% v/v (6.0% w/w) | |||||||
| Water: | 1 TBS 5.2 mash stabilizer. | |||||||
| Grain: | 10 lb. American 2-row 1 lb. American crystal 40L 8 oz. Dextrine malt (Cara-Pils) 2 oz. British chocolate 8 oz. Maris Otter 34 oz. Libby's Natural Pumpkin |
|||||||
| Mash: | 65% efficiency | |||||||
| Mash at 155°F for 60 minutes. Continuous sparge with 170°F water to collect 6.5 gallons in brewpot. This recipe is EXTREMELY slow to lauter... the pumpkin really just gums it all up. But, it's so worth it in the end. | ||||||||
| Boil: | 60 minutes | SG 1.058 | 6.5 gallons | |||||
| 14 oz. Light dry malt extract 8 oz. Brown sugar 8 oz. Honey 2 oz. Molasses |
||||||||
| Bring to boil, remove from heat and add DME, 8 oz Brown Sugar, 2 oz Molasses and 0.5 oz Willamette Hops. At 15 minutes add 0.5 oz Vanguard hops. At 30 min add 0.5 oz Vanguard hops and 2 cinnamon sticks. At 45 min add 0.5 oz Kent Goldings hops, 8 oz honey, 1 tsp Irish moss, 1 more cinnamon stick 1/8 tsp ground cardamom, 1/2 tsp whole cloves, 1 packed tsp fresh ground ginger, 1/2 whole nutmeg (chopped), and 1 TBS pure vanilla extract for last 15 minutes of boil. MAKE SURE NOT TO USE OUNCES OF CINNAMON AND SPICE AS LISTED IN THE HOPPING SCHEDULE!!! | ||||||||
| Hops: | .5 oz. Willamette (4.3% AA, 60 min.) .5 oz. Vanguard (4.6% AA, 45 min.) .5 oz. Vanguard (4.6% AA, 30 min.) .5 oz. Kent Goldings (6.3% AA, 30 min.) 2 oz. 2 Cinnamon Sticks (30 min.) 1 oz. 1 Cinnamon Stick (15 min.) 1 oz. 1/8 tsp Ground Cardamom (15 min.) 1 oz. 1/2 tsp Whole Cloves (about 16) (15 min.) 1 oz. 1/2 of a whole nutmeg, chopped (15 min.) 1 oz. 1 TBS Fresh Ground Ginger (15 min.) 1 oz. 1 TBS Pure Vanilla Extract (15 min.) 1 oz. 1 tsp Irish Moss (15 min.) |
|||||||
| Yeast: | Made a 1 qt starter with 2 oz light dme. Wyeast 1056 - American Ale from previous brew. | |||||||
| Carbonation: | 2.5 volumes | Keg: 12.3 psi @ 40°F | ||||||
| Keg and force carbonate to 2.5 volumes (12.3 psi @ 40° F). Allow 1 month cold conditioning before serving. Enjoy!. | ||||||||
Recipe posted 08/29/08.
