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Pumpkin Spice Ale

203 calories 17 g 12 oz
Beer Stats
Method: BIAB
Style: Autumn Seasonal Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 203 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Tuesday July 3rd 2018
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 75%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 3.1%
1 lb American - Munich - 60L1 lb Munich - 60L 33 60 6.3%
2 lb Belgian - Biscuit2 lb Biscuit 35 23 12.5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.1%
16 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 16.23 100%
1 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
7.5 gal Infusion 151 °F 60 min
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Chalk Water Agt Mash 1 hr.
1.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1.30 g Table Salt Water Agt Mash 1 hr.
3 lb Pumpkin Other Boil 1 hr.
1 tbsp Cinnamon Spice Boil 0 min.
1 tsp Ginger Spice Boil 0 min.
1 tsp Nutmeg Spice Boil 0 min.
0.25 tsp Cloves Spice Boil 0 min.
0.50 tsp Vanilla Spice Boil 0 min.
Fermentis - Safale - American Ale Yeast US-05
2 Each
Attenuation (avg):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 317 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

Note the following other ingredients:

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

Roast pumpkin in oven, then coat in brown sugar and spices, then add to boil

(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.

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-15 21:37 UTC
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