Pumpkin Ale


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Homebrew Pumpkin Ale Recipe


A pumpkin ale is a traditional fall seasonal beer brewed spicy, malty and smooth.  Pumpkin ales are known to be low in hop bitterness, with a noticeable pumpkin pie spice like taste.  They can be brewed using either fresh roasted pumpkin or pumpkin puree, the latter being much cleaner and easier to handle.  The homebrew pumpkin ale recipe below will have an orange amber color, pumpkin pie spice aroma, and a crisp finish.  For best results try brewing this pumpkin ale about 1.5 months before you plan to drink it, it benefits with a bit longer aging period.  The photo above was taken at our annual drunkin punkin challenge, this pumpkin ale was drank during the competition.  Listed below is a 5 gallon All-Grain homebrew pumpkin ale recipe.


9.5 lbs. American 2-row
2 lbs. Munich Malt
.5 lbs. Caramel/Crystal 80L
.5 lbs. CaraPils/Dextrine Malt

Hops/Fruit/Spices and Schedule

3.63 lbs. Canned Pumpkin (2 big cans of 100% pure pumpkin) boiled 90 min.
.75 oz. Northern Brewer (Pellets, 9.0 %AA) boiled 60 min.
1 oz. East Kent Goldings (Pellets, 5.50 %AA) boiled 30 min.
2.5 Tsp Cinnamon, boiled for 10 min.
1.5 Tsp Nutmeg, boiled for 10 min.
1.5 Tsp Allspice, boiled for 10 min.


Safale US-56 California Ale Yeast or Wyeast 1056 American Ale

Mash Schedule

** Note the 90 minute boil. Make sure you have enough pre boil wort during calculations.
Strike grains at 165 degrees.
Mash grains at 153 degrees for 60 minutes.
Sparge with 170 degree water.

Boil Instructions

Bring to boil and add hops per schedule.
At end of 90 minute boil cool wort quickly, when it reaches 80 degrees pitch yeast.

Measurements (Spice/Herb/Vegetable Ale)

Since the pumpkin ale falls into the Spiced Beer category it has no style guidelines for OG,FG,SRM or IBU.

Ferment Instructions

Primary ferment between 63 – 70 degrees for 1 week, then rack to secondary for 2-3 weeks.  The longer racking adds better overall mouthfeel.

Bottling Instructions

Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least two weeks.

Kegging Instructions

Fill keg, purge oxygen and set to force carbonate at 12 psi at 40 degrees for one week. Drop CO2 regulator to 4 psi before serving.


10 Responses to “Pumpkin Ale”
  1. Kevin says:

    Just made tonigh, will report back on turnout.

  2. Wizzle says:


    I’m a novice home brewer and I want to try your recipe. Unfortunately I’m not familiar with the terms “striking grains,” “mashing grains,” and “sparging” in the Mash Schedule section of the recipe. What does this mean?

    Any help is much appreciated.


  3. Roko Peros says:

    All of the terms you have questions with have to deal with All Grain brewing, a bit more advanced then what I would recommended starting out with. Regardless here are some easy definitions to help you out.

    Striking Grains – Refers to the temperature of the water going into the mash tun. Notice it will usually be about 10 degrees warmer then mashing or sparging temperature, this is due to the immediate cool down by the grains and environment.

    Mashing Grains – Soaking malted grains are in a hot water bath(~150-~155) to extract the sugars from the grains.

    Sparging Grains – Rinsing the grains in the mash tun of any left over sugars after the mash has been drained.

    Hope that helps, let me know if you are caught up on anything else.

  4. Tim T. says:

    using the pumpkin itself is messy and time consuming. I made an excellent pumpkin ale just using the seeds. I rinsed them off, coated them with cinnamon and brown sugar and roasted them in the oven at 325 degrees for about 10 minutes. I’ve made pumpkin ale quite a few times and this by far was the best pumpkin ale I ever made. it’s currently July and I wanted to get a jump on making pumpkin ale so I went to the grocer’s bulk food section and bought a pound of raw shelled pumpkin seeds. I’ll let you know how it turns out this time. it’s in the primary right now. just bought more seeds the other day and ready to make another batch.

  5. BigRed says:

    Just made this…waiting for it to cool…switched up some stuff based on what my LHBS had…I’ll let you know what I come out with…you recommend Kegging or bottling for best results?

    Thanks for the recipe!



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