FreddyMar3
Well-Known Member
So here goes my first attempt at a recipe post. I made a sessions pumpkin braggot already and wanted a big imperial for the season as well. Brewing this weekend so hopefully it will have enough time to condition by Halloween.
This is very loosely based off of some info I found on Weyerbachers Imperial Pumpkin. I am planning to keep the spices relatively light and then making an everclear spice tincture to adjust as necessary at bottling. I wanted to add lactose to increase the residual sweetness but SWMBO is a lactard and I want her to be able to enjoy this as well.
Anything here look totally out of whack before I dedicate 7 hours of my life to this beer?
Type: All Grain
Batch Size: 10.00 gal
Boil Size: 11.96 gal
Boil Time: 60 min
Est Original Gravity: 1.073 SG
Est Final Gravity: 1.014 SG
Estimated ABV: 7.8 %
Bitterness: 20.6 IBUs
Est Color: 12.7 SRM
Mash In Add 37.36 qt of water at 170.5 F; Step Temp @ 156F for 60 min
Sparge Step: Fly sparge with 6.33 gal water at 168.0 F
Ingredients:
Mash:
13 lbs Pale Malt (2 Row) US 41.6 %
7 lbs Vienna Malt 22.4 %
3 lbs 8.0 oz Munich Malt - 20L 11.2 %
1 lbs 12.0 oz Caramunich Malt 5.6 %
1 lbs 8.0 oz Barley, Flaked 4.8 %
1 lbs 8.0 oz Rice Hulls 4.8 %
1 lbs Cara-Pils/Dextrine 3.2 %
58.00 oz Pumpkin (Libbys, Baked @ 350F for 60 min, Mashed 60.0 mins)
Boil:
2 lbs Brown Sugar, Light (8.0 SRM) Boil 60 min 9 6.4 %
2.00 oz Hallertauer [4.80 %] - Boil 60.0 min 15.1 IBUs
2.00 oz Hallertauer [4.80 %] - Boil 10.0 5.5 IBUs
2.00 tsp Yeast Nutrient (Boil 10.0 mins)
2.00 Items Cinnamon Stick (Boil 5.0 mins)
1.50 tsp Nutmeg (Boil 5.0 mins)
1.50 tsp Cinnamon, Ground (Boil 5.0 mins)
1.00 tsp Cardamom (Boil 5.0 mins)
1.00 tsp Cloves (Boil 5.0 mins)
1.0 pkg California Ale (White Labs #WLP001) 3L Yeast Starter
2.00 Items Whirlfloc Tablet (Boil 15.0 mins)
This is very loosely based off of some info I found on Weyerbachers Imperial Pumpkin. I am planning to keep the spices relatively light and then making an everclear spice tincture to adjust as necessary at bottling. I wanted to add lactose to increase the residual sweetness but SWMBO is a lactard and I want her to be able to enjoy this as well.
Anything here look totally out of whack before I dedicate 7 hours of my life to this beer?
Type: All Grain
Batch Size: 10.00 gal
Boil Size: 11.96 gal
Boil Time: 60 min
Est Original Gravity: 1.073 SG
Est Final Gravity: 1.014 SG
Estimated ABV: 7.8 %
Bitterness: 20.6 IBUs
Est Color: 12.7 SRM
Mash In Add 37.36 qt of water at 170.5 F; Step Temp @ 156F for 60 min
Sparge Step: Fly sparge with 6.33 gal water at 168.0 F
Ingredients:
Mash:
13 lbs Pale Malt (2 Row) US 41.6 %
7 lbs Vienna Malt 22.4 %
3 lbs 8.0 oz Munich Malt - 20L 11.2 %
1 lbs 12.0 oz Caramunich Malt 5.6 %
1 lbs 8.0 oz Barley, Flaked 4.8 %
1 lbs 8.0 oz Rice Hulls 4.8 %
1 lbs Cara-Pils/Dextrine 3.2 %
58.00 oz Pumpkin (Libbys, Baked @ 350F for 60 min, Mashed 60.0 mins)
Boil:
2 lbs Brown Sugar, Light (8.0 SRM) Boil 60 min 9 6.4 %
2.00 oz Hallertauer [4.80 %] - Boil 60.0 min 15.1 IBUs
2.00 oz Hallertauer [4.80 %] - Boil 10.0 5.5 IBUs
2.00 tsp Yeast Nutrient (Boil 10.0 mins)
2.00 Items Cinnamon Stick (Boil 5.0 mins)
1.50 tsp Nutmeg (Boil 5.0 mins)
1.50 tsp Cinnamon, Ground (Boil 5.0 mins)
1.00 tsp Cardamom (Boil 5.0 mins)
1.00 tsp Cloves (Boil 5.0 mins)
1.0 pkg California Ale (White Labs #WLP001) 3L Yeast Starter
2.00 Items Whirlfloc Tablet (Boil 15.0 mins)
