Weyerbacher Imperial Pumpkin Ale (BYO)

All Grain Recipe

Submitted By: Dibbs (Shared)
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Batch Size: 5.50 galStyle: American Amber Ale ( 6B)
Boil Size: 7.49 galStyle Guide: BJCP 1999
Color: 15.3 SRMEquipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler
Bitterness: 14.9 IBUsBoil Time: 60 min
Est OG: 1.095 (22.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.021 SG (5.4° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 9.60 oz Pale Ale (Crisp) (4.0 SRM) Grain 1
5 lbs 4.00 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 2
1 lbs 12.80 oz Caramunich II (Weyermann) (63.0 SRM) Grain 3
1 lbs 12.80 oz Munich I (Weyermann) (7.1 SRM) Grain 4
14.40 oz Carafoam (Weyermann) (2.0 SRM) Grain 5
0.35 oz Apollo [17.0%] - Boil 60 min Hops 6
1 lbs 9.60 oz Pumpkin [Boil for 10 min] (3.0 SRM) Extract 7
0.38 oz Cinnamon Stick (Boil 2 min) Misc 8
0.20 oz Nutmeg (Boil 2 min) Misc 9
0.20 oz Caradamon Seed (Boil 0 min) Misc 10
0.00 oz clove (Boil 0 min) Misc 11
1 pkgs American Ale II (Wyeast Labs #1272) Yeast 12
1 pkgs California Ale V (White Labs #WLP051) Yeast 13
1 pkgs Nottingham Yeast (Lallemand #-) Yeast 14

Notes

Boil spices .38 oz vietnamese ground cinnamon 2 min .2 oz ground nutmeg 2 min 1 pinch ground cardamom 2 min 1 pinch ground clove 2 min