The Headless Horseman 2010 - Imperial Pumpkin Ale

Due to a crop killing blight, there was no pumpkin available this year... so I used butternut squash instead.

How fitting that this is brewed on Friday the 13th though?

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	The Headless Horseman 2010 - Imperial Pumpkin Ale		Style:	Spiced Fruit Beer (American Amber Ale Base)
Type:	All grain		Size:	5.5 gallons
Color:	24 HCU (~13 SRM)		Bitterness:	21 IBU
OG:	1.067		FG:	1.013
Alcohol:	7.0% v/v (5.5% 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 2 oz. Special Roast 28 oz. Roasted Butternut Squash 1 lb. Rice Hulls
Mash:	75% efficiency
	Split 2 butternut squash lengthwise and roast a 450F for 45 minutes or until just starting to brown. Allow squash to cool, scoop out all the meat and add to the mash. Mash at 155°F for 60 minutes. Bring to 170°F and hold for 10 min. Continuous sparge with 180°F water to collect 6.5 gallons in brewpot. This recipe is slow to lauter... so keep the sparge water as close to 180°F as possible... the squash really just gums it all up, but it's so worth it in the end.
Boil:	60 minutes	SG 1.049	7.5 gallons
	8 oz. Light Brown sugar 8 oz. Honey 2 oz. Molasses
	Bring to boil, remove from heat and 8 oz Brown Sugar, 2 oz Molasses and 1 oz Hallertau hops. At 30 min add 0.5 oz of Hallertau hops and 2 cinnamon sticks. At 45 min add 0.5 oz Hallertau 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), 1/8 tsp ground allspice and 1/8 cup 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:	1.5 oz. Hallertau (3.8% AA, 75 min.) 2 oz. 1 Cinnamon Stick, ground (30 min.) 1 oz. 1 Cinnamon Stick, ground (15 min.) 1 oz. 1 tsp Ground Cardamom (15 min.) 1 oz. 1/2 tsp Whole Cloves (about 16) (15 min.) 1 oz. 1/2 of a whole nutmeg, ground (15 min.) 1 oz. 1 TBS Fresh Grated Ginger (15 min.) 1 oz. 1/8 cup Pure Vanilla Extract (15 min.) 1 oz. 1 tsp Ground Allspice (15 min.) .5 oz. Hallertau (aroma)
Yeast:	White Labs 001 in a 1 qt starter .
Log:	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.
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 08/13/10.