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Pumpkin Ale

235 calories 28.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 10.8 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 235 calories (Per 12oz)
Carbs: 28.2 g (Per 12oz)
Created Tuesday September 23rd 2014
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Maris Otter Pale14 lb Maris Otter Pale 38 3.75 38.1%
6 lb Munich - Light 10L6 lb Munich - Light 10L 33 10 16.3%
4 lb Aromatic Malt4 lb Aromatic Malt 35 20 10.9%
1.75 lb Belgian - CaraMunich1.75 lb CaraMunich 33 50 4.8%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 2.7%
10 lb Pumpkin (fresh)10 lb Pumpkin (fresh) - (late boil kettle addition) 1 0 27.2%
36.75 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Northern Brewer1.3 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 17.85 100%
1.30 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.2 gal Single infusion Infusion -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1.50 g Table Salt Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
White Labs - English Ale Yeast WLP002
1 Each
Attenuation (avg):
Very High
Optimum Temp:
65 - 68 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 226 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 0 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator

Mash at 155°F (68°C) for 60 minutes. Boil 90 minutes, following the schedule for adding adjuncts, hops, and spices.

Prepare the pumpkin a few days in advance of the brew day. Using a large knife, halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches (15 cm) long. Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar. Roast in the oven at 375°F (190°C) until soft. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice the flesh into large cubes (being sure to save the juice for its color and flavor), and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. To avoid a mess in the kettle and clogged valves or siphons, put the pumpkin into either a large fine-mesh bag.

90 minutes: 8 oz dark brown sugar
90 minutes: 5 lb pumpkin (see preparation above)
60 minutes: 0.55 oz Northern Brewer hops (pellet)
5 minutes: 10 tsp ground Saigon cinnamon
5 minutes: 2 tsp fresh ground nutmeg
5 minutes: 2 tsp fresh ground ginger (or 2 tsp dry)
Fermenter: 3 tsp vanilla extract in each fermenter

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  • Public: Yup, Shared
  • Last Updated: 2020-11-10 17:10 UTC
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