Capture the essence of a crisp, cool, colorful autumn day with one of the best pumpkin ale recipes we’ve ever tasted. Like a piece of fresh pumpkin pie, this scrumptious spiced amber ale is slightly malty with just a hint of hoppiness, but without the hop aroma to hide its tantalizing spices. Perfect for Oktoberfest and beyond, boil up this spiced brew with the amount of pumpkin flavor you desire, the more you add, the richer the pumpkin flavor!
- Orange to amber color
- Smooth spice flavors include nutmeg, cinnamon and ginger
- Requires either canned or fresh pumpkin (not included); use a 15-oz. or 30-oz. can
- Butternut or acorn squash may be substituted if pumpkin is out of season
- Ingredients include: 6 lb. Gold liquid malt extract , 8 oz. Carapils®, 8 oz. caramel 10L specialty grains, 1 oz. Mt. Hood, 1 oz. Cascade, 1 lb brown sugar, tsp. cinnamon, tsp. nutmeg, yeast, priming sugar and a grain bag. Use a 15-oz. can for a subtle pumpkin flavor, or try a 30-oz. can for a more pronounced pumpkin taste. Pumpkin not included.
- Orange to amber color
- Details & Instructions
4.8 / 5.0177 ReviewsDelicious!Very pleased. Added twice the amount of pumpkin pie spice and used 1lb of cubed pumpkin and 0.5lb of butternut squash. 1 week in primary, 1 week in secondary, sampled after 2 weeks of bottle conditioning. Spice and pumpkin aroma is excellent, taste is subtle and does not distract from the quality of the ale and hops which I don't like about most commercial pumpkin ales. Turned out excellent. If you want an ale that tastes very strongly of pumpkin or spice, I do not recommend this kit. If you want a fall ale, it's perfect. For everyone complaining about sludge, use real pumpkin or squash and there isn't any sludge!September 23, 2015Wowsecond time round brewing this. I added an extra ounce of Mt Hood and added extra 3.3 pounds Gold LME to make it Imperialized. Turned out way better than any pumpkin ale in stores, and believe me Ive tried them all. Last time I didn't put the brown sugar in this time I did. I think it tasted better without but thats up do individual tastes.September 24, 2012Taste Like FallBought this kit and debated exacty how much pumpkin as well as spices to add----lots of different information out there on amounts/types to add. Overall, flavor of pumpkin is a littl muted but I think has a lt of potential if made again!February 19, 2013great beerEasy to brew. Was the first beer I brewed from midwest and couldn't be happier. Pumpkin taste was present but not overpowering. I brewed with canned pumpkin but will try fresh the next time I brew.February 24, 2013Great BaseI have brewed two of these a year for the past two years. The kit is a great base and allows you to alter this kit the way you want. I always feel that Pumkin ales never taste like pumpkin. I use two 32oz cans of pure pumpkin, one can of organic pumpkin pie mix and triple the spices that come with the kit as well as double the brown sugar..... all I can say is MMMMMMMMMM cheers!October 2, 2012Amazing beer!I used canned pumpkin (twice as recommended) and did not get much pumpkin flavor. Next time I will try using a real pumpkin!February 27, 2013Great pumpkin ale !!Not sure why some other brewers didn't like this , but I think it is an awesome brew. I'm working on my seconding 5 gallons now. I would recommend leaving out the pumpkin puree and just doubling up on spices because in my opinion adding the pumpkin puree really doesn't add any flavor. I just added an additional 1 tsp each of nutmeg, cinnamon and cloves in addition to the spice pack. Keep it in the primary for 1 wk / secondary for 2 wk and bottle condition for 2 weeks. This is a great pumpkin ale. Next time i;m going to add a little lactose sugar at priming to add a little bit of sweetness.October 5, 2012Slowest Extract I have ever made but I think it will be worth itFirst off it was slow because of my addition. I took the recipes from homebrewtalk (thunderstruck pumpkin and samhain) and added 73oz of Libby's to my boil (70 min). Even though the pumpkin was baked and put into a grain bag, it only contained maybe 12 oz. I was left to filter this thing off and stir in the filter to get it to drain. It took me 1 hour just to fill the primary but holy cow does it taste good and smell terrific. I don't think you can go wrong with this one. I also added some pumpkin pie spice and brown sugar to the pumpkin while it baked. I will be doing this again just need to figure out a better filter or use fresh pumpkin next time. Made a 1 liter yeast starter the day before and the primary is thumping away after 2 hours!! This will be ready for Nebraska vs. University of Washington. Go Big Red. I can't wait!August 7, 2011Great productThis was my first brew so I wanted something that wasn't going to break the bank (since it was entirely likely I would manage to mess it up) and that would taste amazing. Well to my surprise the recipe was very detailed and easy to follow and the finished product was fantastic! Absolutely worth every penny.February 22, 2013Just bottled it last night....I followed the other's suggestions and if it tastes as good as it smells, this batch will be amazing._x000D_This past weekend I had an Imperial Pumpkin Ale and it was served in a glass rimmed with a mixture of sugar, brown sugar and pumpkin pie spice. The hoppy, spicy pumpkin flavor of the beer complimented the sweetness of the sugar mixture perfectly. It's a very interesting way to serve a(ny) beer so I thought I would share. And I am going to try it on my beer.September 26, 2012
- Customer Q&A
Browse 4 questions Browse 4 questions and 3 answersAny thoughts on adding real pumpkin to steeping grains instead of boil?Are all of the ingredients in the 5 gallon kit individually packaged? I would like to split it into 2-2.5 gallon batches which is difficult when the specialty grains are already combined.When doing full volume boil is it best to add all extract late or should i add half when reaching boil them other half late?Recommended fermentation temps? Primary and Secondary. Some recommend pitching at 65F and raising to 68F. Some recommend 68 to 70 and steady for both primary and secondary? Some recommend 68 primary and cold crashing to 40 during secondary? Can I have your recommend fermentation temp process? As you are the experts and it's not called out in the directions. I will be using White labs WLP001 California Ale yeast.BEST ANSWER: Pitch at 66 and keep it there until the foam starters to drop then bump it up to 68.