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.

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