Pumpkin Wheat Ale (extract)

This is an extract pumpkin ale I made last year around Halloween which came out really awesome.  The summer prior to this I made a bunch of pumpkin ales (yeah, it felt weird drinking these in the summer) because I wanted to have something refined and ready by the time fall/winter rolled around; and it definitely paid off.  The final beer was very bready, wheaty, and an all around good drinker for the fall.  I made a few notes regarding the spices and yeast choice, but overall the recipe is very good as-is. It’s been a while since I made this, so I’ll copy down what I have written in my brewing log book from last year:

  • 6 lb light Pale LME
  • 1 lb light DME
  • 1/2 Munich malt
  • 1 lb Wheat malt
  • 1.25 Crystal 40L malt
  • 0.25 Special B malt
  • 1 tsp irish moss (15 min)
  • 1 oz Mt Hood hops (60 min)
  • 1 oz Hersbrucher hops (10 min)
  • 1/4 tsp each of ground cinnamon, nutmeg, and all-spice (8 min)
  • 1 clove (8 min)
  • 3 small cinnamon sticks (~2 inches each in length) in secondary
  • WYeast 3068 Weihenstephaner
// BEGIN BEER-NERD INFO // OG 1.06, FG 1.016. Steep grains 30 min @ 150-155F. Remove grains, stir in 2/3 of the LME and all DME, bring to boil. Boil 60 minutes, adding hops/spices at times indicated. Crush up all spices together prior to adding. Stir in rest of LME at flameout.  Cool, aerate, pitch, seal.  6 days in primary, 1 week in secondary (rack the beer onto the cinnamon sticks). Kegged and force carbonated for serving. // END BEER-NERD INFO //

From my notebook:

“Coming out of primary – very much like a hefeweizen, yeasty, wheaty, really can’t taste the spices that much. Might want to hold of on the wheat malt or do a different yeast next time.”

“Once finally kegged/chilled/carbed – Much less hefeweizen flavor. Smells very wheaty but can definitely taste the spices much more. Very clear and nice bready taste.”
“Very nice beer, everyone liked this a lot. Maybe boil the spices a few minutes less next time, kind of had this bitter/dry aftertaste which I think is from boiling the spices just a little too long.”


Filed under Experimental, Pumpkin

3 responses to “Pumpkin Wheat Ale (extract)

  1. Justin Smith

    Just wondering, how many gallons is this recipe for?

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