Practically Pumpkin Pie Ale Beer Recipe | All Grain Fruit Beer by jeremydgreat | Brewer's Friend
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Practically Pumpkin Pie Ale

241 calories 26.9 g 12 oz
Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 241 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)
Created: Friday August 9th 2013
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 75%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 6.3%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 9.4%
1 lb American - Victory1 lb Victory 34 28 6.3%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.1%
16 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 60 min 16.89 100%
1 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
30 oz Pumpkin Flavor Primary --
1 each Whirfloc Fining Boil 10 min.
2 tsp Pumpkin Pie Spices Spice Secondary --
1 each Vanilla Bean (split & scraped) Spice Secondary --
White Labs - British Ale Yeast WLP005
1 Each
Attenuation (avg):
Optimum Temp:
65 - 70 °F
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
0.00 Yeast Pitch Rate and Starter Calculator

Bake pumpkin on a cookie sheet and bake until it browns on top a bit (20-30 minutes). Put in a steeping bag and add it to the boil @40min left.

==All Spices:==
After primary fermentation and a few days before bottling or kegging, make a small tea with the spices and dump them in.


  • Subs: WLP005 British Ale. 1 vial, no starter.
  • BHE: 72%
  • OG: 1.072 (hydro).
  • I put the pumpkin in right at 60min. Also drizzled some maple syrup on top of the pumpkin b4 baking.
  • 9/15/2013 (16 days) - FG: 1.027. Going to remove from 68º and let it sit at 70-72º to let the yeast clean & finish. Hydro tasting was good, but maybe a little too much hop bitterness? I also feel like it's a little esthery and I get some yeast fruitiness. Not bad, but noticeable. If it doesn't get to 1.024 I guess I learned my lesson about skipping starters. VERY excellent color and clarity! Next time I might dial back the C40 by 1/2 a lb (from 1.5lbs). Tossing extracted vanilla bean in.
  • Result: Very very solid. Adjusting the mash temp from 158º to 154º to try and bring the sweetness down a tad and dry it out a bit. Also brought 1.5lbs of C40 down to 1.2lbs. If it's still too sweet next time, consider removing the vanilla bean.


  • OG: 1.070 (refracto) hmm. Brewhouse Efficiency calc said like 65% but this recipe at 71% says 1.07 OG which is what I got soooo wtf.
  • First time doing batch sparging.
  • Used a massive fine mesh bag for both the pumpkin and the hops. Not sure how this will effect the finished product. It was nice to not have to worry about all that pumpkin though!
  • FG: 1.2
  • Tasting notes: Batch #1 was WAY better than this batch. Notes for next time: WLP005 is the better yeast. Way less estery. As for the spices, 2 tsp is perfect. Just dump that tea straight in there (don't try to filter it.) For the pumpkin, muslin bags WIN. Don't try to do more complex filtering (nylon bag.)
  • My efficiency has been sucking, so I bumped up the two row 1lb (to 12lbs).
  • Put the pumpkin in 2 mouslin bags. Great way to work with it. It decreases in size by about half towards end of the boil.
  • Baked the pumpkin as usual and drizzled some maple syrup on the top.
  • Pre-ferm yield: 5.5gal OG: 1.076 (hydro)
  • Pitched 1 vial of 005 with no starter. :-(
  • Tasting notes: ended up pretty thick, sweet, and a muddy orange color. Lowering the specialty grains to from 1.2lb C40, 1.5 Victory, 1.5 Wheat to 1lb each. Lowering the 60oz pumpkin to 30oz.
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  • Public: Yup, Shared
  • Last Updated: 2014-12-05 07:28 UTC
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