I stumbled across Weyerbacher’s Imperial Pumpkin Ale several years ago, and loved it. After quite a bit of digging I found a clone recipe, supposedly based off of information given from the brewmaster himself. Take that with a grain of salt. I’ve been wanting to brew this ever since, and I finally got the chance a couple weeks ago. I had to substitute for a couple equivalent grains due to availability, and while I doubt this is going to be a clone, the sample tasted very promising as I stared the crash cooling.
As will always be the case, these recipes are based on my equipment profile, in my garage, at my latitude, longitude, and elevation, using carbon filtered tap water. Adjustments will need to be made for your equipment.
Imperial Pumpkin Ale v1.0
5.5 gallons into the fermenter
Color: 12.8 SRM
Est ABV: 8.9%
10 lbs 13.2 oz (46%) Maris Otter
5 lbs 6.6 oz (23%) Vienna Malt
2 lbs 11.3 oz (11.5%) Munich Malt
1 lbs 10 oz (6.9%) Caramel/Crystal 40L
1 lbs 1.3 oz (4.6%) Cara-Pils/Dextrine
.71 oz (21.4 IBU) Simcoe 13% @ 60 minutes
Two 15 oz cans pumpkin puree, roasted for 45 minutes at 350f @ 10 minutes
.5 tablet Whirlfloc @ 5 minutes
.38 oz Ground Cinnamon @ 2 minutes
.2 oz Freshly Ground Nutmeg @ 2 minutes
1/8 tsp Cardamom @ 2 minutes
1/8 tsp Ground Clove @ 2 minutes
Wyeast 1272 – American Ale II
Mash at 150F for an hour.