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Pumpkin Ale

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)

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. Leave in the secondary for two weeks, then bottle-age for another couple of weeks.

Yield: 5 gallons

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