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.
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
** 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.
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.
Primary ferment between 63 – 70 degrees for 1 week, then rack to secondary for 2-3 weeks. The longer racking adds better overall mouthfeel.
Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least two weeks.
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.