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Imperial Pumpkin Ale

345 calories 35.3 g 12 oz
Beer Stats
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Devin Jouwstra
Calories: 345 calories (Per 12oz)
Carbs: 35.3 g (Per 12oz)
Created Thursday August 23rd 2018
Amount Fermentable Cost PPG °L Bill %
5.71 lb United Kingdom - Maris Otter Pale5.71 lb Maris Otter Pale 38 3.75 48.8%
4.72 lb German - Munich Light4.72 lb Munich Light 37 6 40.3%
0.49 lb German - Melanoidin0.49 lb Melanoidin 37 25 4.2%
0.25 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)0.25 lb Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 2.1%
0.54 lb German - CaraMunich I0.54 lb CaraMunich I 34 39 4.6%
11.71 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz CTZ0.4 oz CTZ Hops Pellet 15.5 Boil 60 min 33.83 100%
0.40 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
3.27 lb Neck Pumpkin/Butternut Squash Flavor Boil 15 min.
0.92 each Cinnamon Stick Spice Secondary 10 min.
0.92 oz Nutmeg Spice Secondary 10 min.
0.92 oz Ginger Spice Secondary 10 min.
Fermentis - Safale - English Ale Yeast S-04
1 Each
Attenuation (avg):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
65 °F
Pitch Rate:
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28 6 16 33 9 65
Mash Chemistry and Brewing Water Calculator

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. (As an aside, for those who are into sustainable brewing, the boiled pumpkin flesh makes excellent pies.) To avoid a mess in the kettle and clogged valves or siphons, put the pumpkin into either a large fine-mesh bag designed for fruit or a hop spider equipped with a paint-straining bag.

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  • Public: Yup, Shared
  • Last Updated: 2018-09-26 18:49 UTC
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