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Spiced Pumpkin Ale

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Spiced Pumpkin Ale

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

Fruit Beer

Description:

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.

Ingredients:

  • 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

Procedure:

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.

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