Homemade Pumpkin Ale
Capture autumn in a glass with this tantalizing Homemade Pumpkin Ale recipe, perfect for transforming crisp fall evenings into celebrations of flavor. This seasonal brew combines rich pumpkin puree, warm spices like cinnamon and nutmeg, and a harmonious blend of Hallertau and Saaz hops to craft a balanced ale with a velvety mouthfeel and subtle spiced undertones. Using dried malt extract and crushed crystal malt ensures a robust base, while ale yeast delivers impeccable fermentation for a smooth finish. Whether you're a homebrewing enthusiast or a curious beginner, this recipe guides you through crafting 5 gallons of spiced ale to savor with friends or family. Ideal for autumn gatherings, this pumpkin beer is your gateway to enjoying a festive homemade brew.
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Recipe Information
Ingredients
- 60 ounces Pumpkin puree
- 6 pounds Dried malt extract
- 1 pound Crushed crystal malt
- 1.5 ounces Hallertau hops
- 0.5 ounces Saaz hops
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 1 package Dried ale yeast
- 5 gallons Water
Instructions
1. Bring 2 gallons of water to a temperature of 160°F in a large stockpot.
2. Add the crushed crystal malt to the stockpot using a grain bag or fine mesh strainer and steep for 30 minutes.
3. Remove the grain bag or strainer with malt and discard.
4. Add the pumpkin puree to the pot, stirring thoroughly to incorporate.
5. Mix in the dried malt extract, making sure it is completely dissolved.
6. Increase heat and bring the mixture to a rolling boil.
7. Once boiling, add the Hallertau hops; boil for 30 minutes, stirring occasionally.
8. Add the Saaz hops and continue to boil for an additional 15 minutes.
9. Add the ground cinnamon, allspice, nutmeg, and ginger; boil for another 5 minutes.
10. Remove from heat and cool the mixture quickly using an ice bath or a wort chiller until it reaches about 70°F.
11. Transfer the cooled wort to a sanitized fermenter and add enough cool water to make a total volume of 5 gallons.
12. Sprinkle the dried ale yeast over the surface of the wort. Seal the fermenter with an airlock.
13. Allow the beer to ferment in a cool, dark place for 1-2 weeks, until fermentation slows.
14. Once primary fermentation has finished, transfer the beer to bottles or a secondary fermenter for carbonation and aging for an additional 2 weeks.
15. Chill the beer thoroughly before serving. Enjoy your homemade pumpkin ale!
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 36.3 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 224 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
