Spiced Pumpkin Ale
pumpkin ale, all-grain
Clarke, MClarke950@aol.com, HBD Issue #1818, 8/30/95
The majority of the taste/aroma came from the ginger. The spices
really came through. The hops and malt were balanced and neither
dominated. The pumpkin showed up in the color, a nice orangish/
brown. I didn't get much taste though. It was my wife's favorite
beer, it was also the hit of the Christmas party. Good Luck I hope
Ingredients: (5 gallons)
- 7.50 pounds Maris Otter 2 Row malt
- 0.50 pound Crystal Malt L40
- 3 oz. chocolate malt
- 0.5 pound wheat malt (HMD Belgian)
- 1 pound pumpkin flesh
- 2 ounces Hallertauer (3.2 % alpha, boil 60 minutes)
- 2 inches cinammon stick, boil 30 minutes
- 1.5 gram ground mace, boil 15 minutes
- 1.5 gram gound nutmet, boil 15 minutes
- 1 gram ground ginger, boil 15 minutes
- Wyeast American ale yeast
- 6 grams cinnamon chips (dry spice)
- 3 grams nutmegs (dry spice)
- 2 grams ground mace (dry spice)
- 3 grams sliced ginger root
- 0.5 gram ground cloves
Steam Pumpkin for 10 to 15 minutes or until tender,
add to mash in progress.
Single Step Mash at @ 152F until conversion is reached.
Mash for 1.5 hours.
I used fresh pumpkin, but canned pumpkin should work.
Cut into 1/2 inch to 1 inch cubes. If its soft you can probably
omit the steaming part. For the Dry spice additions, I boiled a
cup of water, then added the spices (inside a hop bag). I let it
steep for a couple minutes, then transferred the whole shebang to
the fermenter. I racked it again a couple of days later.