Weyerbacher Imperial Pumpkin Ale Clone 2012 (Aug)

All Grain Recipe

Submitted By: gdistort (Shared)
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Brewer: Gary Sandt
Batch Size: 10.00 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 12.57 galStyle Guide: BJCP 2008
Color: 13.7 SRMEquipment: SBC- 10 Gal - Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 24.9 IBUsBoil Time: 60 min
Est OG: 1.082 (19.8° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Single Stage
ABV: 9.4%Taste Rating: 30.0

Amount Name Type #
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
5 lbs 8.00 oz Vienna Malt (3.5 SRM) Grain 2
2 lbs 12.00 oz Munich Malt (9.0 SRM) Grain 3
1 lbs 8.00 oz Caramunich III Malt (56.0 SRM) Grain 4
1 lbs Caramalt (60.0 SRM) Grain 5
1 lbs Wheat, Torrified (1.7 SRM) Grain 6
5 lbs 6.40 oz Pumpkin Puree (3.0 SRM) Sugar 7
1 lbs Brown Sugar, Dark (50.0 SRM) Sugar 8
4.00 oz Hallertauer [4.8%] - Boil 45 min Hops 9
4.00 tsp Cinnamon Stick (Boil 5 min) Misc 10
2.00 tsp Nutmeg (Boil 0 min) Misc 11
1.00 tsp Cardamom (Boil 0 min) Misc 12
1.00 tsp Clove (Boil 0 min) Misc 13
1.0 pkgs American Ale II (Wyeast Labs #1272) Yeast 14
5.00 Vanilla Beans (Secondary 0 min) Misc 15


Heated 8 gallons to 170F and filled mash tun with grain and water. Brought 8 gallons to 178F and transferred to the hot liquor tank. Whole 10 gallons went down the driveway when I spilled it. Next time, put puree in cheesecloth bag and put in boil. Also, cut vanilla beans prior to putting them in beer. Vanilla sounded good as I constructed the recipe 27 IBU from Weyerbacher, no aroma hops used baked pumpkin puree? add spices in the last 5 min of the boil add vanilla beans to the secondary 16 oz lactose? high mash temp of 160 increase water in mash to account for the pumpkin in the mash--extra 2 gallons? Kegged and put CO2 on 8.7 lbs for 10 days. Next is bottle using the Beergun. I should point out that after roasting the peeled/cubed pumpkins, I mashed them using a potato masher. I think spread it all out on baking sheets and tempered in the oven at 152°F right before adding to the mash. This way, it didn't have to be considered in terms of mash temperature, only water absorption. You've gotta mash with the pumpkin, don't put it in the boil at all or you'll get pumpkin soup. I haven't tried this recipe exactly, but I brewed a VERY successful pumpkin ale and the pumpkin goes in the mash. You'll get that pumpkin flavor from the mash, trust me. From Weyerbacher blog: I was able to grab CW for a second between brews and he gave me the following rough notes. Hope this helps! Rough details: Pale 50%, Vienna 25%, Munich 12.5%, CaraMunich II 7.5%, Caramalt 5%. ~20IBU Equivalent to 10# pumpkin per barrel (31 gallons), Cinnamon and Nutmeg are dominate spices. Add a touch of Cardamom and clove. We use Wyeast 1272 yeast and the hops are just bittering hops (and could vary, frankly) to get it to 27 IBU (I think? Will correct if it is other than 27 IBU) . We use no aroma hops in this brew. So… feel free to use whatever you want for the bittering! Pumking southern Tier: 95% 2 row and 5% crystal 60 and then 1 pound of pumpkin per 31 gallons and .12 oz of each of ginger, cinnamon, clove, and vanilla per 10 gallons. Bittering - Magnum and aroma - sterling hops

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