Norman Osborn’s Imperial Pumpkin Ale

Ingredients:
• 4 pounds of pumpkin pulp (roasted @ 375 Fahrenheit for 45 minutes)
• 6.6 pounds Munich LME
• 2 pounds Pilsen DME
• 4 oz. Aromatic Malt
• 2 oz. Vienna Malt
• 8 oz. Caramel 10L
• 4 oz. Munich 10L
• 1 oz. Bittering Hops

(45 min)

• 5 oz. Flavoring.

(10 min)

• 3 sticks of cinnamon (20 min)
• 1.5 tbsp pumpkin pie spice (20 min boil)
• 1 whole nutmeg (20 min boil)
• 1.5 tsp vanilla extract (20 min boil)
• Windsor Ale Yeast

OG: 1.86

Steep the pumpkin pulp with the specialty malts for 30 minutes before adding the malt extract and starting the one-hour boil.