Description:

This is a gluten free adaption of the 'Perfect Pumpkin Ale' recipe by Mark Pasquinelli on the Craft Beer & Brewing Magazine website. You will need to follow the instructions on how to prepare the pumpkin here: https://beerandbrewing.com/perfect-pumpkin-ale-recipe/

After adapting a lot of recipes from conventional malts to gluten free malts for ourselves and others, we have learned that the grain bill needs to be increased by 20-30% to match PPG. Additionally, we have received pretty consistent feedback that the flavor profile of the clone recipe is somewhat dialed back as compared to the original. Therefore, we have started to increase the specialty malts in the grain bill greater than the base malts to give the beers a boost in flavor.

As we have done with past recipes, we are substituting the Maris Otter with Biscuit Rice Malt. Aromatic malt is a European style Munich malt, and as we intended to boost the Munich Millet Malt in this recipe anyway, we are going to substitute this malt with more Munich. As for the CaraMunich, we are going to use some CaraMillet Malt to provide the caramel aroma. But we are only going to use 1 LB maximum as we find the CaraMillet attributes too much sweetness to the flavor profile over that amount.

Ingredients:

• 9 LBS Biscuit Rice Malt
• 6.5 LBS Munich Millet Malt
• 1 LB CaraMillet 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 days
Secondary Ferment: 7-10 days

Beer Profile

Original Gravity: 1.063
Final 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:

Source: Adapted from recipe by Mark Pasquinelli