Pumpkin Ale Homebrew

From The Culinary Couple


  • 7 lbs light malt extract
  • 1 lb crystal malt 60L
  • 1/2 lb dextrin malt (carapils)
  • 1/4 lb chocolate
  • 1 1/2 oz Kent Golding bittering hops 7 -9 HBU (1 hour)
  • 1/2 oz Kent Golding finishing hops (last 3 minutes)
  • White Labs 013 London ale liquid yeast, or 1 package Safale S04 dry English yeast
  • 2 cans pumpkin (or one large pumpkin cubed and roasted)
  • 4 cinnamon sticks
  • 3 whole nutmegs (or 1/2 teaspoon crushed)
  • 6 whole allspice (or 1 teaspoon crushed)


Thoroughly clean and sanitize all brewing equipment.

Combine the crystal and dextrin malts and chocolate in a muslin bag. Place in brew pot with 2.5 gallons water. Heat water until slight boil and remove muslin bag. Stir in the light malt extract and bring back to boil. Combine pumpkin and spices in another muslin bag, and add to water along with bittering hops. Boil for 1 hour. Watch for boil overs. Add finishing hops during the last 3 minutes. Remove pumpkin muslin bag, and cool wort to ~70 degrees F. Add 2.5 gallons water to bring to 5 gallons total and pitch (add) yeast.

The rest of the directions are standard: Let it ferment for 2 weeks or so. Siphon to clean bottling bucket, add priming sugar, stir, bottle, and wait another 2 weeks or so. It’s not at all as hard or complicated as it sounds, and really it’s so worth it