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Samhain Pumpkin Ale (Chocolate Kick)

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Samhain Pumpkin Ale (Chocolate Kick)

back to search Back to Search  Style Details 

Beer Style: Spice, Herb, or Vegetable Beer (21A)
Recipe Type: all-grain
Yield: 6 US gallons

Spice, Herb, or Vegetable Beer
Beer Color


With only one hop addition at 60 minutes the pumpkin pie spice is prominent. It's a dark orange/brown pour from keg. It smells like pumpkin pie and tastes like it as well.


  • 8.00 lbs-2 Row Rahr
  • 2.5 lbs-German Munich Malt
  • .5 lbs-Briess 80
  • .25 lbs-Briess 60
  • .25-.5 lbs-American Chocolate (Here you can make this less or more "chocolatey." You could use Dark Chocolate if you prefer or .25 lbs-American Chocolate more for color than depends on what type of chocolate flavor you prefer. You could leave out the chocolate as well, it is still very good.)
  • 2tsp-Pumpkin Pie Spice. I used McCormick but any will do.
  • 1oz. Cascade Hops
  • 8-10 lb pumpkin if you really want that pumpkin flavor. I used 8 an pounder.
  • 8 oz-light brown sugar
  • Optional-5 oz.'s Cocoa

Additional Instructions

Boil: 90 Minutes
Primary Ferment: 1-2 weeks
Secondary Ferment: 2 weeks

Beer Profile

Original Gravity: 1.060
Final Gravity: 1.012
Alcohol by Vol: 63%
Color SRM: 50  Color Sample 
Bitterness IBU: 25
Recipe Type: all-grain
Yield: 6.00 US Gallons

Click to Print Recipe


90 minute boil.
Boil 1.3 quarts of water per pound of grain. (I used 4 gallons which was pretty dead on if you use .5 lbs of American Chocolate and Pumpkin.) 3.5 gallons is not enough water and will leave your mash around 148F.
Mash @ 152-154F for and hour. I like my beer drier so, 152F is the temperature I find just right.
If you are using an 8-10 lb pumpkin, cut up the gourd, discard the innards, and roast or microwave the pieces until soft and cooked through. Mash the peeled, cooked pumpkin flesh with the grains for the hour.
Heat water for sparging while waiting. I heated 8-9 gallons to 190F. It's amazing how quick the temperature drops when sparging with grain and pumpkin. Best temperature is 170F for about 10 minutes.
Boil wort 90 minutes
@90- 2 tsp's gypsum
@60- Hop pellets
@15- 1 tsp Irish Moss
@ Flame out- 2 tsp pumpkin pie spice
8 oz's Light brown sugar
5 oz's- Cocoa
(Optional Cocoa)
I ended with 6 gallons.
Use wort chiller and cool as fast as possible.
Dry yeast- Safale 05 or Safale 04 at 59-75F They both work nicely.
Liquid yeast- Wyeast 1056 American Ale.
Apparent attenuation: 73-77%. Flocculation: low-medium.
Optimum temperature with 1056: 60-72F
It's like drinking pumpkin pie!




review rating
 Reviewed by jim on Sat Sep 19 2015

I would dump all of the chocolate out and definitely use pure Cacoa nibs instead. Much, much better flavor than the regular chocolate and add them to the secondary fermentor.
Also if you are trying to make the best beer possible, the worst thing that you could use is cheap pumpkin pie spice.
Use fresh Ceylon cinnamon, fresh ground nutmeg, fresh grated ginger and a pinch of cloves all added to the secondary.