Back to SearchPumpkin Ale
5.0 stars based on 1 votes
Beer Style: Fruit and Vegetable, Herb and Spice
Recipe Type: extract
Yield: 5 gallons
Description:
This Pumpkin Ale recipe is designed for brewing bold, flavorful gluten-free beer with classic seasonal spice character. A fermentable base of sorghum, honey, candi syrup, and quinoa creates a smooth, clean profile, while all-spice, ginger, cinnamon, and nutmeg deliver warm pumpkin spice notes. The result is a full-bodied, aromatic gluten-free pumpkin ale that balances sweetness, spice, and hop bitterness for a festive fall brew.
Ingredients:
- Fermentables:
- 12 oz Flaked Quinoa (optional: roast at 350F until golden brown)
- 6.6 lbs BriesSweet White Sorghum Syrup 45DE
- 1 lbs D-45 Candi Syrup
- 2.5 lbs Honey
- Hops:
- 1 oz Simcoe [12.20 % AA]
- 1 oz Mt. Hood [6.10 % AA]
- Spices:
- 1 tsp All-spice
- 1 tsp Ginger
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- Yeast:
- 1 pkg Safale US-05 yeast
Additional Instructions
Primary Ferment: 14 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Original Gravity: 1.068Final Gravity: 1.014
Alcohol by Vol: 7.1%
Color SRM: 9.4
Bitterness IBU: 49.8
Recipe Type: extract
Yield: 5.0 Gallons
Procedure:
Steep milled malt along with amylase enzyme in 2 gallons of water at 163.4F for 30 - 45 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.
1 oz Simcoe hops - Boil 60 min
6.6 lbs BriesSweet White Sorghum Syrup 45DE - Boil 45 min
1 lbs D-45 Candi Syrup - Boil 15 min
0.5 oz Mt. Hood hops - Boil 15 min
0.5 oz Mt. Hood hops - Boil 10 min
1 tsp All-spice - Boil 10 min
1 tsp Ginger - Boil 10 min
1 tsp Cinnamon - Boil 10 min
1 tsp Nutmeg - Boil 10 min
2.5 lbs Honey - Flameout
1 pkg Safale US-05
Yeast nutrients per dosing and time addition recommendations