Cuckoo for Cucurbita Ale

With the holiday season fast approaching, I thought it would be nice to whip up some pumpkin pie ale. What I ended up with was a beer flavored with traditional pumpkin spices, but not really the "liquid-creamy-deserty" concoction I had in mind. They taste OK, but the clove is a bit overpowering, which really isn't that bad, as long as you're expecting it.


Initial 1.058
Transfer 1.012
Final 1.012
6.04% ABV How is this calculated?


6 lbs Light LME
1 lb Vienna Malt (4L)
1/2 lb crystal malt (40L)
1/2 lb malted wheat
About 5 lbs roasted, skinned, and sliced pumpkin
1 cup packed brown sugar
1 cup molasses
1 oz Hallertauer hops
Safale-05 dry ale yeast
1 tsp irish moss

2 tsp ground ginger
2 tsp ground cloves
2 tsp ground nutmeg
1 tbsp ground ginger
1 tbsp vanilla extract
2 tsp McCormick "Pumpkin pie spice" mix


Add pumpkin to a grain bag and place in 3 gallons water.
Bring water up to 150 and add grains in a seperate grain bag. Steep for 1 hour.
Remove grains and all but 1/2 lb pumpkin. Add LME and bring to a boil.
Add hops and boil for 1 hour. In the last 5 minutes, add irish moss.
Cool to about 75, strain residual pumpkin, and add enough water to make 5 gallons.
Add ginger, cloves, nutmeg, ginger and vanilla. Stir.
Add yeast and ferment for 1 week.
Add 2 tsp "pumpkin pie spice" when transferring to the secondary.

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