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Spiced Ale (Gluten Free)

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Spiced Ale (Gluten Free)

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Beer Style: Spice, Herb, or Vegetable Beer  (21A)
Recipe Type: extract
Yield: 5 US gallons

Spice, Herb, or Vegetable Beer


Ale made with pumpkin spices


  • 6 lbs Sorghum Liquid Malt Extract (prior to boil)
  • 1.4 lbs Rice Extract Syrup (prior to boil)
  • 1 oz Cascade Hops (60 min)
  • 1 tsp Irish Moss (15 min)
  • 1 oz Fuggles Hops (5 min)
  • 1 pkg US-05 Yeast
  • 1 tbsp Pumpkin Spice (added to beer in bottling bucket)

Additional Instructions

Primary Ferment: 14 days at 68 degrees

Beer Profile

Original Gravity: 1.052
Final Gravity: 1.014
Alcohol by Vol: 4.97%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Bring wort to boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops and finings according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Add pumpkin spice to beer in bottling bucket.