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 gal||Style: Spice, Herb, or Vegetable Beer (21A)|
|Boil Size: 12.57 gal||Style Guide: BJCP 2008|
|Color: 13.7 SRM||Equipment: SBC- 10 Gal - Pot and Cooler (10 Gal/37.8 L) - All Grain|
|Bitterness: 24.9 IBUs||Boil 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|
||Pale Malt (2 Row) US (2.0 SRM)
|5 lbs 8.00 oz
||Vienna Malt (3.5 SRM)
|2 lbs 12.00 oz
||Munich Malt (9.0 SRM)
|1 lbs 8.00 oz
||Caramunich III Malt (56.0 SRM)
||Caramalt (60.0 SRM)
||Wheat, Torrified (1.7 SRM)
|5 lbs 6.40 oz
||Pumpkin Puree (3.0 SRM)
||Brown Sugar, Dark (50.0 SRM)
||Hallertauer [4.8%] - Boil 45 min
||Cinnamon Stick (Boil 5 min)
||Nutmeg (Boil 0 min)
||Cardamom (Boil 0 min)
||Clove (Boil 0 min)
||American Ale II (Wyeast Labs #1272)
||Vanilla Beans (Secondary 0 min)
NotesHeated 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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