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Pumpkin Ale

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Batch Size (gallons)5
Recipe typeAll Grain
Style21A. Spice, Herb, or Vegetable Beer
Original Gravity1.057
Final Gravity1.014
ABV5.64% (basic)   /   5.64% (advanced)       [what's this?]
Color14 SRM
Boil Time60 min

YeastWyeast 1056 (American Ale)

Pale Malt, Maris Otter8 lbs84.2%3
Biscuit Malt1 lb10.5%23
Munich Malt 8 oz5.3%9

Fuggles (Boil)1 oz604.5%13

DirectionsNote the following other ingredients:

  • 3 lbs pie pumpkin (boil)
  • 4 oz molasses (preferably blackstrap)
  • 4 oz maple syrup (preferably grade B)
  • 1-3 tsp spice mix (Editor: see below for recipe)
  • 2.5 lbs pie pumpkin (secondary)

Mash at 156° F for one hour, sparge per your setup to collect ~6.5 gallons wort. During your mash your pumpkin should be in the oven roasting.

(optional) Toss your cubed pumpkin in brown sugar and spices.

Toss your hops, boil for an hour, and kill it. I toss my spices in at flameout. 

(Editor: Recipe for Spice Blend):
My spice blend is a mix of one tablespoon of cinnamon, one teaspoon of ginger, one teaspoon of nutmeg, and a quarter teaspoon of cloves.

After primary fermentation, I secondary my pumpkin ale for one week with a fair amount (I do 2.5 pounds) of roasted, caramelized pumpkin. I feel this is the step that really puts the 'true' pumpkin flavor into my beer; along with discovering biscuit malt in 1995, I credit it as turning a good pumpkin ale into a great one. This is also where you use the molasses and maple syrup mentioned in the ingredients; toss them into a hot pan with your roasted pumpkin to candy. You can skip the secondary (or split off a gallon or two to try it on a smaller scale) if you find it unconvincing.

CreditsThis recipe belongs to /u/rrrx at reddit.  This is reposted here with permission.

This all grain Spice, Herb, or Vegetable Beer homebrew recipe was submitted by homebrewdad.