Pumpkin Ale Recipe

If you’re thinking aobut making a season, pumpkin-based beer, this is a great recipe to start with. It yielded a pleasant, aromatic beer with a solid, but easy-drinking malty mouthfeel and a nicely spiced finish.

Pumpkin Ale Recipe Pumpkin Preparation (Same for Ale and Porter)

• Cut up a pumpkin (about 10 lbs) or use two cans of pumpkin puree)
• Sprinkle with spice mixture:
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
• Bake for 1 hour at 350 degrees
• Use the same spice mixture for the last 5 minutes of the boil as well

Grains:

• 10 lbs of spiced and roasted pumpkin
• 2 lbs Munich Malt
• ½ lb Crystal 90
• ½ lb of carapils

Extract/Sugar:

• 7 lbs light LME

Additions:

• 8 oz Spiced and Roasted Pumkin (full 60 min boil)
• 1 oz Northern Brewer (full 60 min boil)
• 1 oz Saaz (10 min remaining)
• 1 tsp Irish Moss (10 min remaining)
• Spice Mixture listed above (5 min remaining)

Yeast:

• WYEAST 1056 (American Ale)

Prepare pumpkin as listed above. Steep pumpkin and grains at 150 degrees for 30 minutes in 4 gallons of water. Remove pumpkin and grains, and increase heat. Add extract. Bring to a boil. Make additions as listed above (60 minute total boil time). Cool to 85 degrees, and funnel into carboy. Add water to total 5.5 gal, and pitch yeast. Ferment for 7-9 days and bottle. Age for 2 weeks before drinking.