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Headless Horseman's Special Halloween Imperial Dead Ale

304 calories 30.7 g 330 ml
Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 304 calories (Per 330ml)
Carbs: 30.7 g (Per 330ml)
Created Saturday September 17th 2016
1.098
1.024
9.71%
15.92
21.31
5.35
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg United Kingdom - Maris Otter Pale4.2 kg Maris Otter Pale 38 3.75 42.6%
2.79 kg German - Vienna2.79 kg Vienna 37 4 28.3%
0.80 kg German - CaraMunich II0.8 kg CaraMunich II 34 46 8.1%
0.49 kg German - CaraFoam0.49 kg CaraFoam 37 1.8 5%
0.21 kg German - Acidulated Malt0.21 kg Acidulated Malt 27 3.4 2.1%
0.49 kg Candi Syrup - Belgian Candi Syrup - Dark (80L)0.49 kg Belgian Candi Syrup - Dark (80L) - (late addition) 32 80 5%
0.89 kg German - Munich Light0.89 kg German - Munich Light 37 6 9%
9.87 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9.99 g Magnum9.99 g Magnum Hops Pellet 15 Boil 60 min 15.92 100%
9.99 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
25.1 L Infusion 68 °C 60 min
10.1 L Sparge 75 °C 20 min
Starting Mash Thickness: 1.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.70 kg Pumpkin Puree Other Boil 10 min.
14.99 g Cannelle Spice Boil 0 min.
5 g Muscade Spice Boil 0 min.
9.99 g Licorice Spice Boil 20 min.
8 ml Phosphoric acid Water Agt Sparge 1 hr.
4.01 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1.01 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Moncton
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Strike water : Approx 68 C.

For the Pumpkin Puree, use rice hulls to prevent stuck sparges. I will use approx. 300g of rice hulls.

Fermentation : Start at 20 during active fermentation, and ramp up to 22 afterward.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-08 19:39 UTC
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