Fall is the best beer season of the year, in my opinion. This is due in large part to the Oktoberfest and pumpkin beers that are available this time of year. Of all the recipes I brew, the one that seems to get the most likes from my non beer nerd friends is a pumpkin ale. In this post, I’ll share with you my pumpkin ale recipe, in case you want to brew your own batch for the fall season.
Pumpkin Ale – The Recipe
This recipe is based upon the Pocahontas’ Pumpkin Pleaser recipe I found on BYO.com. I converted the recipe to all-grain, and changed the hopping and spicing just a little bit. The resulting beer is on the sweeter side, and the pumpkin pie spicing is a little more subdued than some recipes, just the way I like it.
This is an 5.5 gallon all-grain recipe, designed to give 5 finished gallons of beer, leaving 1/2 gallon of trub behind in the brew kettle. I assume a 75% mash efficiency for my system. If your efficiency is different you may need to adjust the amount of 2-row base malt you use accordingly.
GRAINS AND FERMENTABLES
- 8.0 lbs 2-row Pale Malt
- 1.0 lbs Crystal 60L
- 6.0 oz Crystal 120L
- 2.0 lb canned pumpkin (added at the beginning of the boil)
- 1.0 lb honey (added at the end of the boil – for a sweeter finish leave out the honey and add an additional 1.5 lb of 2-row Pale malt to the mash)
- 1.0 oz Willamette – 4.9% AA for 60 min
- 0.5 oz Willamette – 4.9% AA for 15 min
- 1 package Safale S-33 (can also WLP001 Cal Ale yeast, but may finish drier)
- Starting Gravity: 1.051
- Final Gravity: 1.013
- ABV: 5.0%
- IBU: 23
Brewing and Fermenting Process
I performed a 60 minute mash at 155F (single infusion) for a fuller bodied beer. After mashing, I boiled the wort for 60 minutes, adding the first hop addition at the start of the boil along with the canned pumpkin.
With 15 minutes remaining in the boil, I added the remaining hops along with two cinnamon sticks. Once the boil was complete, I stirred in the honey and added two more cinnamon sticks along with 1/8 tsp of nutmeg and 1/8 tsp of allspice.
I cooled the wort to 68F before pitching the yeast and fermented entire batch at 68F for 14 days. I sprinkled the entire dry yeast packet directly onto the cooled wort without rehydrating first. For even better results, consider rehydrating your dry yeast first, or making a yeast starter.
The Final Product
This recipe produces an easy drinking beer. You can pick up on the cinnamon, nutmeg, and allspice, but the flavors are not overpowering. The beer is a little on the sweet side, but not cloyingly sweet, so you can enjoy a couple in one sitting.
If you give this recipe a try, I’d be interested in hearing about your experience. Please leave a comment below or drop me a note using the Contact Form.