The Headless Horseman 2014 - Imperial Pumpkin Ale

Sssshhhh.... Don't tell anyone, but butternut squash tastes pumpkinier than real pumpkin.

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	The Headless Horseman 2014 - Imperial Pumpkin Ale		Style:	Spiced Fruit Beer (American Amber Ale Base)
Type:	All grain		Size:	5.5 gallons
Color:	27 HCU (~14 SRM)		Bitterness:	17 IBU
OG:	1.082		FG:	1.013
Alcohol:	8.9% v/v (7.0% w/w)
Water:	1 TBS 5.2 mash stabilizer.
Grain:	12 lb. American 2-row 1 lb. American crystal 40L 8 oz. Dextrine malt (Cara-Pils) 2 oz. British chocolate 2 oz. Special Roast 5 lb. Roasted Butternut Squash 1 lb. Rice Hulls
Mash:	75% efficiency
	Split a 5 lb 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 1.060	7.5 gallons
	12 oz. Light Brown sugar 12 oz. Honey 4 oz. Molasses
	Bring to boil 1.5 oz Hallertau hops. At 30 min add 2 cinnamon sticks. At 45 min add 0.5 oz Hallertau hops, 12 oz Brown Sugar, 4 oz Molasses and 12 oz honey, 1 more cinnamon stick, 1/8 tsp ground cardamom, 1/2 tsp whole cloves, 1 packed TBS fresh ground ginger, 1/2 whole nutmeg (finely grated), 1/8 tsp ground allspice and 1/4 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 (2.9% AA, 75 min.) 2 oz. 1 Cinnamon Stick (30 min.) .5 oz. Hallertau (2.9% AA, 15 min.) 1 oz. 1 Cinnamon Stick (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. 1/4 cup Pure Vanilla Extract (15 min.) 1 oz. 1 tsp Ground Allspice (15 min.)
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 08/10/14.