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:

• Fermentables
• 3 lbs Brown Rice Syrup
• 3 lbs Sorghum Liquid Extract
• 1 lb 8.0 oz Honey
• 3 oz Amber Belgian Candi Sugar
• 9 oz Clear Belgian Candi Sugar
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• Hops
• 2.10 oz East Kent Goldings (60 min)
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• Other Additions
• 8 oz Maltodextrin (60 min)
• 64 oz Pumpkin Pie Puree (30 min)
• 1 Whirlfloc Tablet (15 min)
• 1.25 tsp Pumpkin Pie Spice (10 min)
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• Yeast
• 1 pkg LalBrew Nottingham Yeast
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• Yeast Nutrient
• Use yeast nutrients according to the manufacturer's dosage and timing recommendations.

Additional Instructions

Primary Ferment: 14 days at 66 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.052
Final Gravity: 1.014
Alcohol by Vol: 5.0%
Color SRM: 7.4
Bitterness IBU: 40.5
Recipe Type: extract
Yield: 5.5 Gallons

Procedure:

Source: Recipe submitted and shared by a member of our brewing community. Revised 2026.