We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Spiced Pumpkin Ale

back to search Back to Search  Style Details 

Spiced Pumpkin Ale

back to search Back to Search  Style Details 

Beer Style: Fruit Beer  (20A)
Recipe Type: all-grain
Yield: 5 US gallons

Fruit Beer


The majority of the taste/aroma came from the ginger. The spices really came through. The hops and malt were balanced and neither dominated. The pumpkin showed up in the color, a nice orangish/ brown. I didn't get much taste though. It was my wife's favorite beer, it was also the hit of the Christmas party. Good Luck I hope this helps.


  • 7.50 pounds Maris Otter 2 Row malt
  • 0.50 pound Crystal Malt L40
  • 3 oz. chocolate malt
  • 0.5 pound wheat malt (HMD Belgian)
  • 1 pound pumpkin flesh
  • 2 ounces Hallertauer (3.2 % alpha, boil 60 minutes)
  • 2 inches cinammon stick, boil 30 minutes
  • 1.5 gram ground mace, boil 15 minutes
  • 1.5 gram gound nutmet, boil 15 minutes
  • 1 gram ground ginger, boil 15 minutes
  • Wyeast American ale yeast
  • 6 grams cinnamon chips (dry spice)
  • 3 grams nutmegs (dry spice)
  • 2 grams ground mace (dry spice)
  • 3 grams sliced ginger root
  • 0.5 gram ground cloves

Click to Print Recipe


Steam Pumpkin for 10 to 15 minutes or until tender, add to mash in progress.

Single Step Mash at @ 152F until conversion is reached. Mash for 1.5 hours.

I used fresh pumpkin, but canned pumpkin should work. Cut into 1/2 inch to 1 inch cubes. If its soft you can probably omit the steaming part. For the Dry spice additions, I boiled a cup of water, then added the spices (inside a hop bag). I let it steep for a couple minutes, then transferred the whole shebang to the fermenter. I racked it again a couple of days later.