Autumn comes, and a homebrewer’s thoughts turn to capturing the sensory experience of the season…crisp nights, colorful leaves, and ripe gourds ready for pie-making. Pumpkin beer recipes are always a hit every fall, and it’s easy to understand why this one’s our favorite. Sipping this spiced amber ale is like drinking a slice of pie.
Delight and impress your friends with this perfect brew for fall. Smashing Pumpkin Ale recipe is clean and sweetly malty, with just enough hop bitterness to balance. A dose of select spices at the end of the boil imbues the beer with a complex, lingering spice profile full of nutmeg, cinnamon, and ginger that persists from the first pour to the last swish in the glass.
Learn how to incorporate actual vegetables in this pumpkin beer recipe. You’ll need to purchase an additional 2 or 3 pounds of Rahr 6-row and provide your own 8 to 10 pound pumpkin (winter squash like butternut or acorn will work if pumpkin is out of season). Cut up the gourd, discard the innards, and roast or microwave the pieces until soft and cooked through, then peel. Mash the peeled, cooked pumpkin flesh with the 6-row and the included grains at 152°F for 1 hour before sparging and proceeding with the boil.
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