You are not logged in.

Pub Pumpkin Ale

  • heavyriffbeer
  • Topic Author
  • Visitor
  • Visitor
9 years 11 months ago #134 by heavyriffbeer
Pub Pumpkin Ale was created by heavyriffbeer
On Munising Beers cast I was asked to talk about Pumpkin ales. My ideas techniques etc. The result was giving out my recipe for what I call Pub Pumpkin Ale. This recipe will closely mimic the amber pumpkin ale you will find in many brewpubs. It's a nice drinking beer leaning slightly more to the total pie flavor than spice extreme.

6 Gallon Batch
8 Lbs English Pale Ale Malt (American Pale Ale, Golden Promise, or Maris Otter Work Great As Well)
1 Lb Belgian Biscuit Malt (Breiss Victory is a good sub or Dark Munich if in a pinch)
1 Lb Caramel/Crystal 60 (Crystal 40, Crystal 80, Caramunich II, or British Crystal 55 Work Fine Too)
3 (15 oz cans) spice FREE pumpkin pie filling toasted in the oven @400 Degrees for 30 Minutes
10 Crushed Graham Crackers (plain or honey, dont get the cinnamon flavored)
1 lb Rice Hulls (for lautering. You WILL need them!)
154 Degree Mash for 60 Minutes
Mash a bit thinner for easier runoff. Around 1.5-1.7 Quarts Per Lb
Sparge as your system allows to collect a total volume of 7 Gallons

At the start of the boil add in 1 (15 oz) can of pumpkin pie filling and add in your hops.
For hops choose anything you like (I prefer high alpha hops - Magnum, Warrior, Summit)
Use brewing software such as to figure out how much hops you need to achieve 18-20 IBU's
There is no flavor or aroma addition of hops in this beer. They will interfere with the spice character we will add later on.

Cool down and pitch your yeast. I prefer S-05 or Nottingham for their fast and clean fermentation profiles. Alternatively select an English Ale Strain from Wyeast or White Labs which will leave the beer a touch sweeter, enhancing the pumpkin pie sweet character. I use Wyeast London Ale III for this method.

Ferment As Normal. I go 10 Days in Primary
Rack to a Seconday vessel. You really do need to rack to a secondary for this beer.
At this time add in 2 teaspoons of Spice Island Brand Pumpkin Pie Spice and an ounce of GOOD QUALITY vanilla extract. Dont use imitation vanilla crap intended for baking.

Let the beer sit for 2-3 days till clear and then keg/bottle as you normally would.

Jerid (AKA HeavyRiffBeer)
Co-Founder/Head Brewer
Heavy Riff Brewing Company

For extract use enough extract to get you to 1.048-1.052 starting gravity. Around 7 lbs I believe.

Please Log in or Create an account to join the conversation.

  • Gash
  • Visitor
  • Visitor
9 years 11 months ago #140 by Gash
Replied by Gash on topic Pub Pumpkin Ale
Looks great Jerid, thanks mate!

Please Log in or Create an account to join the conversation.

Drunken Ramblings

Finnroo's Avatar Finnroo - Fri 22 Jul - 12:19

3 weeks into dry July and going strong, im on the homeward stretch.

Finnroo's Avatar Finnroo - Wed 15 Jun - 13:39

If anyone has trouble logging on , clear your computer with CCleaner or similar and youll be able to log on. Cheers

Finnroo's Avatar Finnroo - Sun 29 May - 08:09


SkidBaxter's Avatar SkidBaxter - Sat 28 May - 15:27

Brewing a familiar Dark Mild later today. (hint: Was the bastard tired? Or was he run over by a tire (tyre). No one really knows). One thing for sure. It will be a treat when done. Cheers!

Finnroo's Avatar Finnroo - Tue 3 May - 16:29

Brew Day tomorrow, a simple ordinary bitter with my home grown hops. Rock n roll or what. Cheers lol

The shoutbox is unavailable to non-members

You are not logged in.

HomeBrew Network


Go to top