Pumpkin Ale blends the spices of the harvest with full-bodied sweetness for a beer that tastes like pumpkin pie. Pounds of pumpkin form a malty foundation that supports the fall flavors of cinnamon, nutmeg and clove.
5 Gallon yield, malt extract recipe
7 lbs. Liquid Malt Extract
8 oz. Caramel Malt 40L, milled (for steeping)
8 oz. Munich Malt, milled (for steeping)
8 oz. Victory Malt, milled (for steeping)
1 oz. East Kent Goldings hop pellets for bittering (AA=5-6%)
Nottingham Ale Yeast or your favorite ale yeast
Real Pumpkin or Canned Pumpkin and/or your favorite Pumpkin Pie Spices
Heat 2-3 gallons of water to 160 degrees. Turn off heat and (using a muslin or nylon bag) steep the three Malts for 10 minutes, then remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extracts until completely dissolved. Return to a boil, set a timer for 60 minutes, and add the ounce of East Kent Goldings hops. Add the pumpkin and/or spices the last fifteen minutes of the boil. After boiling, cool to 80 degrees or less and top up with water to just over 5 gallons before pitching the yeast. Aerate well and ferment at 68-72 degrees Fahrenheit.
O.G. = 1.054-1.056
F.G. = 1.012-1.014
ABV = 5.5%