Back to SearchPumpkin Ale
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Beer Style: Fruit and Vegetable, Herb and Spice, Specialty
Recipe Type: all-grain
Yield: 5 gallons
Description:
This all-grain gluten-free pumpkin ale recipe showcases seasonal flavor with real pumpkin and warming spices while maintaining a smooth, drinkable base beer. Designed for gluten-free homebrewers, this recipe uses gluten-free grains to create a festive, flavorful gluten-free beer perfect for fall brewing and holiday sharing. This is a gluten free adaption of the 'Perfect Pumpkin Ale' recipe by Mark Pasquinelli on the Craft Beer & Brewing Magazine website.
Ingredients:
- 9 LBS Biscuit Rice Malt
- 6.5 LBS Munich Millet Malt
- 1 LB Cara Millet Malt
- 1 LB Roasted Buckwheat Malt
- 8 OZ dark brown sugar
- 5 LB pumpkin or butternut squash
- 0.55 OZ Northern Brewer hops
- 5 tsp ground Saigon cinnamon
- 1 tsp fresh ground nutmeg
- 1 tsp fresh ground ginger
- 3 tsp vanilla extract
Additional Instructions
Primary Ferment: 7-10 daysSecondary Ferment: 7-10 days
Beer Profile
Original Gravity: 1.063Final Gravity: 1.015
Alcohol by Vol: 6.3%
Color SRM: 0.0
Bitterness IBU: 19.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4 F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations.
Allow to achieve hot break and maintain rolling boil.
Note 90 minute boil.
8 OZ dark brown sugar @ 90 min
5 LB pumpkin or butternut squash @ 90 min
0.55 OZ Northern Brewer hops @ 60 min
1 tsp Irish moss & yeast nutrient @ 10 min
5 tsp ground Saigon cinnamon @ 5 min
1 tsp fresh ground nutmeg @ 5 min
1 tsp fresh ground ginger @ 5 min
3 tsp vanilla extract @ secondary