ERIC'S IPA Imperial Pumpkin Ale

• 6 gallon spring water
• 6 lb light DME
• 3 lb light amber LME
• 2 lb crushed Rarr 6 row
• 1/4 lb carapils
• 1 lb whole Rarr 6 row
• 1 oz cluster hops
• 2 can big cans of pumpkin
• 2 lb light brown sugar
• 1/3 tbsp ground nutmeg
• 1/3 tbsp ground cinnamon
• 1/3 tbsp ground cloves
• 1/3 tbsp ground ginger
• 5 oz corn sugar

1. Roast pumpkin on a baking sheet for an hour at 350, stir every so often
2. Toast whole grains for 15 mins at 350
3. Bring spring water up to 170-172 and steep all your grains for 1 hour
4. Dump grains, add DME and pumpkin and bring to a boil, after hot break add hops and start.
5. The hour timer
6. At 45 mins add the LME
7. At 55 mins add the brown sugar and spices
8. At the end of the boil cool your wort down to 80-90, strain through a fine mesh
9. Add 4 gals of cold spring water to a fermenting bucket and aerate the wort
10. Sprinkle your yeast on top of your wort and cover your bucket
11. This is a big beer, 10+ ABV so you should use a blow off hose, unless you want your whole house to be repainted with beer
12. OG 1.100
13. FG 1.020 in 2-3 weeks, just keep an eye on it.
14. Move to secondary for a week or 2, till clear
15. Prime with corn sugar
16. Bottle condition for a month then in the frig for a few weeks.
17. Enjoy and plz message me if you need help and let's see them pics

gallon spring water, light dme, light amber, carapils, cluster hops, pumpkin, light brown sugar, ground nutmeg, ground cinnamon, ground cloves, ground ginger, corn sugar

Taken from cookpad.com/us/recipes/353661-erics-ipa-imperial-pumpkin-ale (may not work)