- Recipe Type
- Extract
- Yeast
- Wyeast 1469 Yorkshire
- Yeast Starter
- Not used
- Additional Yeast or Yeast Starter
- N/A
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.048
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- <32
- Color
- Orange-Amber
- Primary Fermentation (# of Days & Temp)
- 3 weeks at approx 67F
- Secondary Fermentation (# of Days & Temp)
- None
- Additional Fermentation
- None
- Tasting Notes
- Mild but quite detectable pumpkin flavor and medium spice notes and aroma.
Dreamlands Spiced Pumpkin Ale
by Devil's Reef Brewing Company, Woodinville WA
This began as a LHBS recipe. It has been modified enough that I think it is worth sharing on its own merits. This was only our fourth brew, but it came out really good. We will make this again, though next time we will try a couple of changes that I note at the end of the recipe.
The spice notes are not subtle in this recipe... I would not call them strong, but I would say that people who don't like spiced seasonal ales in general are not going to come around after tasting this one. Still, it is quaffable enough to have with a meal, so don't fear that this is a dessert or gimmicky brew.
Thanks to Mountain Home Brew in Kirkland, WA for the "Ichabods Nightmare Pumpkin Ale" recipe that we started with. Also thanks to everyone in the Pumking Clone thread. This beer is not intended to be a Pumking clone, but there were still a lot of great ideas in there.
MALT
3.3 lbs light LME, 3 lbs gold DME
STEEPING GRAINS
1 lb Crystal 40L, 8 oz Biscuit
HOPS
OTHER BREWPOT ADDITIONS
SPICE PACKAGE
Thanks to TyTanium on the Pumking thread for this spice combo. Refer to brewing and fermenting notes below for how to add spices.
YEAST
Wyeast 1469 Yorkshire. We just used a single smack pack and it worked out fine, you may wish to use a starter.
PREPARING THE PUMPKIN
Get 10 lbs of sugar pie pumpkin. Chop into wedges and de-seed. Bake at 350F until the meat is soft, and the tips of the pumpkins turn dark brown, about 45-60 minutes. Scoop meat off the rind and place all the meat into several disposable muslin bags.
10 lbs of sugar pie pumpkin yields about 4 lbs of prepared meat for the brewpot. More pumpkin couldn't hurt!
BREWING
Bring 5 gallons of water to 150F and steep specialty grains for 15 minutes, then remove bag.
Bring water to the boil. Turn off heat, add malt, stir until dissolved, return to boil. Add Willamette hops. Add pumpkin meat after 20 minutes. Boil for 60 minutes total. Top off with boiling water as needed to hit 5 gallons total at the end of the boil.
You may want to delay the addition of the LME, as is common in extract brewing. This would help make the final product more orange.
Cool to pitching temperature as usual. When wort reaches 160F, add the spice package--but not the liquid flavor extract.
FERMENTING
Suggested 3 weeks in the mid-60s, but follow the directions on your yeast. We did not use any kind of secondary vessel.
Check gravity and taste at 1 week. If you want more spice flavor, add a second spice package, soaked in 151 or some other sanitizing booze. I found that adding the spices to the cooling wort did not produce enough spice flavor for my taste, your opinion may differ. Also, when straining out the brewpot gunk, many of the spices surely get left behind. Adding a second dose to the fermentation bucket made the spice levels in the final product just right.
BOTTLING
Add 1/4 tsp McCormick Imitation Butter-Nut Flavor liquid extract to bottling bucket. Bottle as usual with priming sugar of your choice, such as 3/4 cup corn sugar.
With bottles stored in the low 70s, this beer was carbonated and drinkable in 2 weeks.
WHAT WOULD I CHANGE NEXT TIME?
I would double the amount of ginger in the spice package, and buy 15 lbs of raw pumpkin instead of 10. And I really like biscuit malt, so I might double the amount in the steeping grains.
by Devil's Reef Brewing Company, Woodinville WA
This began as a LHBS recipe. It has been modified enough that I think it is worth sharing on its own merits. This was only our fourth brew, but it came out really good. We will make this again, though next time we will try a couple of changes that I note at the end of the recipe.
The spice notes are not subtle in this recipe... I would not call them strong, but I would say that people who don't like spiced seasonal ales in general are not going to come around after tasting this one. Still, it is quaffable enough to have with a meal, so don't fear that this is a dessert or gimmicky brew.
Thanks to Mountain Home Brew in Kirkland, WA for the "Ichabods Nightmare Pumpkin Ale" recipe that we started with. Also thanks to everyone in the Pumking Clone thread. This beer is not intended to be a Pumking clone, but there were still a lot of great ideas in there.
MALT
3.3 lbs light LME, 3 lbs gold DME
STEEPING GRAINS
1 lb Crystal 40L, 8 oz Biscuit
HOPS
- 1 oz Willamette @ boil
- We omitted 1 oz Mt Hood @ 15, 1 oz Mt Hood @ 55 as called for in the original recipe, because we knew we'd be adding extra spices and we did not want hop/spice conflict. Bittering hops only are sufficient.
OTHER BREWPOT ADDITIONS
- 1 tsp Gypsum @ boil (on original recipe sheet--opinions vary on needing this, but it can't hurt.)
- 1/4 Campden tablet added @ boil (to defeat chlorine, chloramine)
- Bagged roasted sugar pie pumpkin (4 lbs) @ 20 into boil
- 1 tsp Irish moss @ 45 min into boil
SPICE PACKAGE
Thanks to TyTanium on the Pumking thread for this spice combo. Refer to brewing and fermenting notes below for how to add spices.
- 2 tsp ginger
- 1 tsp cinnamon
- 1/2 freshly grated nutmeg seed
- 0.5 tsp allspice
- 0.25 tsp whole cloves
- 1/4 tsp McCormick Imitation Butter-Nut Flavor liquid extract at bottling
YEAST
Wyeast 1469 Yorkshire. We just used a single smack pack and it worked out fine, you may wish to use a starter.
PREPARING THE PUMPKIN
Get 10 lbs of sugar pie pumpkin. Chop into wedges and de-seed. Bake at 350F until the meat is soft, and the tips of the pumpkins turn dark brown, about 45-60 minutes. Scoop meat off the rind and place all the meat into several disposable muslin bags.
10 lbs of sugar pie pumpkin yields about 4 lbs of prepared meat for the brewpot. More pumpkin couldn't hurt!
BREWING
Bring 5 gallons of water to 150F and steep specialty grains for 15 minutes, then remove bag.
Bring water to the boil. Turn off heat, add malt, stir until dissolved, return to boil. Add Willamette hops. Add pumpkin meat after 20 minutes. Boil for 60 minutes total. Top off with boiling water as needed to hit 5 gallons total at the end of the boil.
You may want to delay the addition of the LME, as is common in extract brewing. This would help make the final product more orange.
Cool to pitching temperature as usual. When wort reaches 160F, add the spice package--but not the liquid flavor extract.
FERMENTING
Suggested 3 weeks in the mid-60s, but follow the directions on your yeast. We did not use any kind of secondary vessel.
Check gravity and taste at 1 week. If you want more spice flavor, add a second spice package, soaked in 151 or some other sanitizing booze. I found that adding the spices to the cooling wort did not produce enough spice flavor for my taste, your opinion may differ. Also, when straining out the brewpot gunk, many of the spices surely get left behind. Adding a second dose to the fermentation bucket made the spice levels in the final product just right.
BOTTLING
Add 1/4 tsp McCormick Imitation Butter-Nut Flavor liquid extract to bottling bucket. Bottle as usual with priming sugar of your choice, such as 3/4 cup corn sugar.
With bottles stored in the low 70s, this beer was carbonated and drinkable in 2 weeks.
WHAT WOULD I CHANGE NEXT TIME?
I would double the amount of ginger in the spice package, and buy 15 lbs of raw pumpkin instead of 10. And I really like biscuit malt, so I might double the amount in the steeping grains.
