Spiced Pumpkin Ale

Classification: pumpkin ale, all-grain

Source: Mike 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 this helps.

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

Procedure:

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.