Back to SearchPumpkin Ale
5.0 stars based on 4 votes
Beer Style: Fruit and Vegetable, Herb and Spice
Recipe Type: extract
Yield: 5.5 gallons
Description:
This Pumpkin Ale recipe is crafted specifically for brewing rich, seasonal gluten-free beer with classic fall flavors. Built on a fermentable base of sorghum, brown rice syrup, honey, and candi sugar, it delivers a smooth, balanced body while real pumpkin purée and pumpkin pie spice create warm notes of cinnamon, nutmeg, and clove. The result is a flavorful, aromatic gluten-free pumpkin ale that captures the essence of autumn.
Ingredients:
- Fermentable Bill ---------------------------------------
- 3 lbs Brown Rice Syrup
- 3 lbs Sorghum Liquid Extract
- 1 lb 8.0 oz Honey
- 1 lb Candi Syrup, Amber D-45
- Hop Bill Summary ---------------------------------------
- 2.10 oz East Kent Goldings [4.50 % AA]
- Other Ingredients ---------------------------------------
- 8 oz Maltodextrin
- 64 oz Pumpkin Pie Purree
- 1 Whirlfloc Tablet
- 1.25 tsp Pumpkin Pie Spice
- 1 pkg LalBrew Nottingham Yeast
Additional Instructions
Primary Ferment: 14 days at 66 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Original Gravity: 1.052Final Gravity: 1.014
Alcohol by Vol: 5.0%
Color SRM: 7.4
Bitterness IBU: 40.5
Recipe Type: extract
Yield: 5.5 Gallons
Procedure:
Bring to boil. Remove from heat and add brown rice and candi syrup (this prevents scorching the syrup), return to boil allow to achieve hot break.
2.10 oz East Kent Goldings (Boil 60 min)
8 oz Maltodextrin (Boil 60 min)
64 oz Pumpkin Pie Puree (Boil 30 min)
3 lbs Sorghum Liquid Extract (Boil 15 min)
1 Whirlfloc Tablet (Boil 15.0 min)
1.25 tsp Pumpkin Pie Spice (Boil 10 min)
1 lb 8 oz Honey (Boil 0 min)
1 pkg LalBrew Nottingham Yeast
Yeast nutrients per dosing and time addition recommendations