Pumpkin Spice Ale

The 8 Bit crew decided to try their hand at a couple Pumpkin Spice Ales.

Here is the recipe for one of the brews. In comparison, this ale was a bit less sweet, using about half the pumpkin. Also, for this brew, we boiled the pumpkin in the wort and counted on the strainer to remove as much as possible. The primary fermenter showed that a good bit of the pumpkin snuck through the strainer, as a thick layer of pumpkin quickly settled on the bottom. Most of this was removed in the transfer to the secondary.

OG: 1.033

FG: 1.011

Attenuation: 67%

AbV: 2.9%

Here are the ingredients:

• 6 pounds Golden LME
• 1 pound Crystal Malt 60L
• 4 pounds canned pumpkin
• 1 teaspoon Nutmeg
• 1 teaspoon Allspice
• 1 teaspoon Cinnamon
• 1 ounce of fresh grated ginger root
• 1.5 ounce Willamette
• 1 ounce Cascade
• Safale US-05 Dry Ale Yeast

Boil Times:

1. Willamette boiled for the full 60 minutes
2. Pumpkin boiled for the last 30 minutes
3. Cascade and spices boiled for the last 10 minutes

Racked into a secondary after about 4-5 days at 61% attenuation (1.013 gravity).

This recipe based on a pumpkin ale recipe from BeerRecipes.org.