In the pursuit of perfect homebrew, failure still makes beer.

“Nice Pumpkins” Ale

Brew Date: 11/21/11

Final Picture:


  • 0.5lb Chocolate Malt
  • 0.5lb CaraMunich Malt
  • 6.0lb Light DME
  • 10.0lb Roasted Pumpkin, cubed
  • 1.0oz Willamette hops, pellets, 60min
  • 1.5oz Cinnamon
  • 1.5oz Nutmeg
  • 0.75tbsp Gelatin (fining)
  • 1 vial each WLP002 and WLP051 yeasts


  1. Scoop seeds and “insides” out of the pumpkin. Carve into 1″x1″ cubes, or as close to that size as possible, including the skin.
  2. Roast at 350F for 1 hour.
  3. Fill pot with 3.0 (~9L) gallons of clean water.
  4. Raise the temperature to 150F. Add the pumpkin cubes and steep for 30 minutes.
  5. Add the specialty grains in a muslin bag, and steep for another 30 minutes with the pumpkin still in the kettle.
  6. Remove pumpkin with a sanitized strainer and sparge grains with ~1L water. Raise wort to a boil.
  7. At boil, add bittering hops. Continue boiling for 60 minutes.
  8. In the last 5 minutes, add spices.
  9. At 0 minutes, drop in wort chiller to boil for 1 minutes and flame out. Run the wort chiller until the temperature has dropped to 75F.
  10. Whirlpool the wort with a sanitized spoon and strain out cold-break material from center of kettle.
  11. Add to 2.0 gallons of cold clean water to a sanitized glass carboy.
  12. Decant liquor from the brewpot into the carboy, being careful to leave any remaining cold-break and hop matter in the kettle. Fill carboy to 5.0gal.
  13. Pitch yeast at room temperature directly into the carboy.
  14. After 2 weeks fermentation, reconstitute gelatin finings in 1cup of hot ~180F water. Add directly to carboy.

Primary Date: 11/21/11
Package Date:12/6/11
Package Type: 5-gal pin-lock keg
OG: 1.059
Fermentation Temp: 62-64 F
FG: 1.009
Final ABV: 6.1%

Aroma: Nice light caramel malt aroma, with nutmeg and allspice coming off the top. Probably could have used more cinnamon.

Appearance: Beer-bottle brown and crystal clear off the tap. Head is an off-white color with good formation and lasts a bit. No lacing on the glass.

Taste: Moderately strong malt flavor with a rich texture – probably from the roasted pumpkin. Spice comes off the back with a cinnamon and nutmeg flavor. Next time, add a little vanilla extract to create a more warming sensation. Good fermentation qualities, no phenolic or fruity characteristics, very even profile.

Mouthfeel: Creamy and velvet smooth, without being too rich. Addition of roasted pumpkin really did a great thing for this beer.


2 responses

  1. Pingback: New Homebrew – The Great Pumpkin Ale « RELEASE THE KRAEUSEN!

  2. Pingback: Questions about Pumpkin Ale - Page 2 - Home Brew Forums

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