Spiced Pumpkin Ale

During the summer I brewed 10 gallons of Spiced Pumpkin Ale (BJCP Category 21a). I kept 5 gallons and kegged it and then bottled 5 gallons and gave the bottles away as a special Halloween gift from the Maple Street Brewery to family and friends. My friend Chanda designed the labels for me.

Here is the recipe that I used

Spiced Pumpkin Ale
8 lbs - Durst Turbo Pilsner
8oz - Briess Crystal 120L
2oz - Roasted Barley
2oz - Chocolate Malt
8oz - Brown Sugar
30oz - Canned Pumpkin
3oz - Pumpkin Spice

1 oz Styrian Goldings @ 4.9% for 60 mins

WYeast 1056 - American Ale

Est OG: 1.048 IBU: 18 SRM: 16

Instructions:

• Single infusion mash with all the grains and the 30oz of pumpkin at 152F for 75 minutes.
• Once all the wort was collected I did a 75 minute boil.
• Add the 8oz of Brown Sugar with 5 minutes left in the boil.
• Add 1oz of the Pumpkin Spice at flameout.
• Add the remaining 2oz of Pumpkin Spice into the secondary.

The beer turned out very nice and was a huge hit during those "crisp and cold" fall months we have here in Chicago. I was very happy with this brew and will be brewing it again!

Cheers!
Mark