Sir Pumpkin Imperial Stout

Brewer: Brian Cissell
Batch Size: 5.50 gal	Style: Imperial Stout (13F)
Boil Size: 7.60 gal	Style Guide: BJCP 2008
Color: 40.8 SRM	Equipment: Braumeister 50L
Bitterness: 47.2 IBUs	Boil Time: 60 min
Est OG: 1.103 (24.4° P)	Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.029 SG (7.4° P)	Fermentation: Ale, Two Stage
ABV: 9.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
15.00 oz	Pumpkin (Canned) (Mash 70 min)	Misc	1
2.00 qt	Pie Pumpkin (roasted) (Mash 70 min)	Misc	2
1.00	Butternut Squash (roasted) (Mash 70 min)	Misc	3
17 lbs	Brewers Malt 2-Row (Briess) (1.8 SRM)	Grain	4
12.00 oz	Briess Midnight Wheat (550.0 SRM)	Grain	5
12.00 oz	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	6
8.00 oz	Caramunich III (Weyermann) (71.0 SRM)	Grain	7
8.00 oz	Special B Malt (180.0 SRM)	Grain	8
4.00 oz	Roasted Barley (Briess) (300.0 SRM)	Grain	9
1.00 oz	Magnum [12.0%] - First Wort	Hops	10
0.50 oz	Brewer's Gold [8.5%] - First Wort	Hops	11
1 lbs	Candi Syrup, D-45 (45.0 SRM)	Extract	12
0.50 oz	Willamette [5.5%] - Boil 30 min	Hops	13
3.00	Allspice (Boil 10 min)	Misc	14
3.00	Nutmeg (Boil 10 min)	Misc	15
2.00	Cinnamon Stick (Boil 10 min)	Misc	16
1.00 oz	Ginger, Crystallized (Boil 5 min)	Misc	17
1.0 pkgs	British Ale II (Wyeast Labs #1335)	Yeast	18
3.00 oz	Oak Cubes (Bourbon Soaked) (Secondary 0 min)	Misc	19
1.00 qt	Vanilla Bean (bourbon soaked) (Secondary 0 min)	Misc	20

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