Extract Pumpkin Ale

Classification: fruit beer, pumpkin, extract

Source: Jamey Moss (jamey@nucleus.amd.com), rec.crafts.brewing, 10/22/93

I made this pumpkin ale last weekend and when I racked it, it tasted wonderful (at least I can tell that it will when it clears, carbonates, and ages). I based this recipe mostly on one posted on the HBD from the andinator@delphi.com account, but I changed the amounts and added a couple of things.

This made my kitchen smell better than any other beer I've ever made!!

Ingredients:

6 pounds Northwestern Golden malt extract
1 pounds amber malt
10 ounces pure maple syrup
1-1/2 ounces Fuggles hops for 60 minutes
3 pounds sliced up pumpkin (smaller "sweet" pumpkin, not the big halloween kind)
1-1/2 teaspoon Nutmeg
1-1/2 teaspoons Allspice
2 teaspoons Cinnamon
1-1/2 ounces fresh grated Ginger root
1/2 ounce Fuggles finishing hops
Wyeast #1056 (American Ale)

Procedure:

Cut the pumpkin into 1 inch cubes, but leave out the gooey inside and seeds. Add the pumpkin for the last 10 minutes of the boil along with all the spices.

Leave the pumpkin in the primary, then rack off the pumpkin after about 4 days. I'm going to leave mine in the secondary for two weeks, then bottle-age for another couple of weeks. I really can't wait to taste this one!

Extract Pumpkin Ale

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