The Headless Horseman - Imperial Pumpkin Ale (extract version)

Extract version of my 10 year masterpiece.

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	The Headless Horseman - Imperial Pumpkin Ale (extract version)		Style:	Spiced Fruit Beer (American Amber Ale Base)
Type:	Extract w/grain		Size:	5.5 gallons
Color:	43 HCU (~20 SRM)		Bitterness:	17 IBU
OG:	1.083		FG:	1.013
Alcohol:	9.0% v/v (7.1% w/w)
Grain:	1 lb. American crystal 40L 2 oz. British chocolate 2 oz. Special Roast 5 lb. Roasted Butternut Squash
Steep:	Split a 5 lb butternut squash lengthwise. Scoop out all seeds and stringy pulp. Lay on cookie sheet and roast at 450°F for 45 minutes or until starting to brown and blister. Allow squash to cool a bit then scoop out all the meat and add to the steeping bag. Add all grains and place tied off bag in steeping pot. Add enough water to cover plus a couple inches, heat to 160°F and hold for 20 minutes. Bring to 170°F and hold for additional 10 minutes. Drain liquid into brewpot then rinse steeping bag and all contents with 180°F water til it runs clear. Discard grain and squash. Add water to brew pot to reach total of 6.5 gallons in brewpot.
Boil:	60 minutes	SG 1.061	7.5 gallons
	8 lb. Light dry malt extract 12 oz. Honey 4 oz. Molasses 12 oz. Light Brown sugar
	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:	2 packets of Safale US-05 yeast, directly pitched to well-aerated wort.
Log:	Ferment in primary at 65-70° F for 7 days or until airlock stops bubbling. Rack to secondary fermenter and allow 2 to 3 weeks in secondary at 65-70° 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 08/13/15.