Pumpkin Ale Beer Recipe D.I.Y.

Hey Guys and Gals! Here is a Pumpkin Ale for the Thanksgiving table. This is a 5 gallon extract batch with roasted pumpkin and pie spices.

Ingredients

Step 1

• 2 cans (15 ounces each) plain pumpkin puree, not pie filling
• 1 pound crystal 60L malt, crushed
• 6.6 pounds light liquid malt extract
• 1 ounce Willamette hops (60 minutes)
• 1/2 ounce Willamette hops (15 minutes)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 5 gallons water

Step 2

• 1 packet (11.5 grams) Safale US-05 ale yeast
• 3/4 cup priming sugar

Directions

1. Spread the pumpkin puree on a lined baking sheet. Roast at 350°F for 45 minutes, until the edges brown.
2. Heat 2 1/2 gallons of water to 155°F. Put the roasted pumpkin and the crushed crystal malt in a large mesh grain bag and steep for 30 minutes. Keep the water between 150°F and 160°F.
3. Lift the bag out and let it drain into the pot. Do not squeeze it.
4. Take the pot off the heat and stir in the liquid malt extract until it dissolves.
5. Bring to a boil. Add 1 ounce of Willamette hops and boil for 60 minutes.
6. With 15 minutes left, add 1/2 ounce of Willamette hops.
7. With 5 minutes left, add the cinnamon, ginger, nutmeg and allspice.
8. Cool the wort to 70°F in an ice bath. Pour it into a sanitized fermenter and top up with cool water to 5 gallons.
9. Sprinkle the yeast on top. Seal the fermenter and fit the airlock.
10. Ferment at 65°F to 70°F for 2 weeks, until the airlock stops bubbling and the gravity reading holds steady for 2 days.
11. Boil the priming sugar in 2 cups of water for 5 minutes. Cool it and add it to a sanitized bottling bucket. Siphon the beer on top, leaving the sediment behind.
12. Bottle and cap. Keep the bottles at room temperature for 2 weeks, then chill and serve.

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