It’s the start of a new year, and we’re finally posting a homebrew recipe! From our kitchen to yours, the great pumpkin ale!
For 2015, one of my resolutions is to share our Duff-approved homebrew recipes, and New Year’s Day seems like the perfect time to start. I’m all about reading homebrew forums, but posting about beer is all new to me. So I know no other way to do this than to just dive into the beerventure.
Mama Duff loved this beer so much that she wanted to buy it all from us! We shared this one with friends and family over the holidays and we received good reviews from beer drinkers of all sorts, so hopefully you can brew up a batch and enjoy it, too!
- 1lb Munich malt 10°L 6-row
- 6 lbs. extra light dry malt extract
- 1 oz. Cascade hops (7.1% alpha)
- 1 oz. Czech Saaz hops (3.6% alpha)
- 8 oz. pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 pinch ground clove
- Wyeast 1056 American Ale yeast
- Heat 2-2.5 gallons water to 170°. Turn off/lower the heat of the burner and steep the crushed grain and pumpkin in a mesh bag at 160° for 20 minutes.
- Rinse the bag with 1 gallon of hot water and allow to drip into the kettle.
- Bring the wort to a rolling boil; maintain at a low boil.
- Add the dry malt and Cascade hops. Boil 75 minutes.
- With 10 minutes left in the boil, add Saaz hops.
- With 2 minutes left in the boil, add the spices.
- Cool to fermentation temperature (approx. 70-75°)
- Pour into a sanitized fermenting bucket or carboy.
- Top off with water to 5 gallons.
- Check gravity.
- Pitch yeast, seal and ferment for 14 days before bottling/transferring.
- Duff's notes: Good aromatics from pumpkin spices. Some residual hop bitterness. Try less bittering hops, and less or no aroma hops.
- OG: 1.054
- FG: 1.013
- ABV: 5.78%