You are shopping Northern Brewer US shopping site, to view our Canadian shopping site - Click Here
- Product Details
- Autumn, and a homebrewer's thoughts turn to capturing the sensory experience of the season ... crisp nights, colorful leaves, and ripe gourds being turned into pie. We're often asked for pumpkin beer recipes at this time of year, and it's easy to understand why: sipping this spiced amber ale is like drinking a slice of pie. Smashing Pumpkin Ale is clean and sweetly malty with just enough hop bitterness to balance and no hop aroma to mask the spices. A dose at the shutdown of the boil imbues the beer with a complex, lingering spice profile full of nutmeg, cinnamon, and ginger that persists from the pour to the last swish in the pint glass.
If you want to incorporate actual vegetables in this pumpkin beer recipe, you'll need to purchase an additional 2 or 3 pounds of Rahr 6-row (#G002) 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.Smashing Pumpkin Ale Recipe - Ingredient List & Instructions
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Smashing Pumpkin Ale Extract Kit Brewing Instructions Regional Style USA Original Gravity 1054 Total Time to Make 6 weeks
- 4.7 / 5.0236 ReviewsThis was one of my best brews i didI landed out adding a can of Libby's pumpkin pie filling to the boil. I put it in with 30 mins left. so glad i did, you tasted everything and everyone that tryed loved it. I will do this one againMay 25, 2013Ridiculously TaistyMashed the suggest 2# of two row with 3 cans of pure organic pumpkin. OG went up to 1.073 with the grain and gourd sugar addition. Fermented with Wyeast 1.056 Starter at 66-685 degrees for 14 days. Racked to secondary for 2 weeks then bottled, with an additional 2 weeks of bottle conditioning for carbonation. Cracked the first one last night and was blown away from the oh so subtle pumpkin flavor and the deceivingly non-boozy flavor of this 8% ABV brew. Will brew again and i am likely to keep this one around off season - its that smooth and delicious.October 8, 2016Nice BrewThe recipe is simple and easy to follow, since it is 3 time a make this brew and in all i have been satisfied, the taste is pleasant just follow the recipe with either fresh or canned pumpkin.Thank You Cervezero del Norte.April 23, 2017Purchased
6 months agovery good fall beerI ordered this kit at the beginning of July and brewed it at the end of July. I added 2 1/2 more tablespoons of pumpkin pie spice with an additional 1/2 tablespoon of cinnamon and nutmeg. I let it sit in my primary for 2 weeks before I racked it to my keg and then waited another 3 days to carb before I poured my first glass. Very smooth and creamy texture. You can taste the pumpkin pie spice, but the cinnamon and nutmeg really stand out. My sister-in-law is a huge fan of all types of fall beers and she poured herself at least 6 pints of the smashing pumpkin ale! In my book, that is a good beer! I would recommend this kit and plan on making more for the upcoming football and holiday season.August 14, 2012Exceeded ExpectationsI'd never even tried a pumpkin ale, but wanted to try something new- and all the reviewers seemed to rave about this. So, I ordered it, and then bought a couple of different commercial pumpkin ales to sample. Tried New Belgium's PumpKick ale, and didn't like it at all - it had lemongrass, and other things that made it too tart. Then, I went to my local growler store, and asked for the "standard" of pumpkin ale. He gave me PumpKing, his most popular. I couldn't even drink it unless I mixed it half/half with some ESB I had on tap - overpowering spices and very high alcohol. It tasted like someone dropped a shot or two of whiskey in my beer. I was afraid I'd wasted my money (like when I got the Apricot Blonde). Couldn't have been more wrong. Got the standard kit with extra 2 lbs of 6-row, and bought a large (29 oz?) can of pumpkin. I'd read that pumpkin itself doesn't really add flavor to the brew, so I spread it out on a cookie sheet and roasted it for about an hour, until the surface was pretty evenly browned, to carmelize the sugars. I also added 1/2 tsp. pumpkin pie spice. I know many people add more, but I'm not a big fan of spices being in the forefront. And, I figured I could always add another tsp. or so to the keg if necessary. I actually forgot to strain out the pumpkin, so it went into the primary for 2 weeks. Secondary for another 2 weeks, then kegged. It couldn't have come out more perfect! Very smooth and full bodied, without being too "heavy." For me, the extra 1/2 tsp. of spice was right on the money - it's not "in your face" but definitely recognizable, more as an aftertaste. This is an extremely drinkable ale. Out of all the brews my light-beer drinking friends have sampled, this is the most popular, even among the women. I'll be brewing this one again, even in the "off-season."December 8, 2013September 13, 2016what a hit!i made this as a second keg for my wedding, my friends are the typical timid bud light an miller light drinkers. After they tried it, the 5gal went fast, i was proud to see that my home brew was such a hit. now i am here buying another kit to bottle for safe keeping, lolApril 13, 2011Soooo GoodThis is the second time I've made this one and it's definitely a winner. I added an additional 1 tsp of McCormick pumpkin pie spice this time around. Came out smelling amazing without being overwhelming. OG was 1050 but I forgot to measure the gravity after fermentation. I'm guessing it's around 7-8%. Nice warmer for the cooler fall weather that's approaching.Buy this one. You will not be disappointed.September 23, 2016AwesomeI went the mini-mash route with 2 cans of pumpkin and 2lb of 2-row. This one came out phenomenal. I've never been much of a pumpkin ale fan because all the ones that I've had tasted like carbonated pumpkin syrup. But I brewed this one for the fiance and it has changed my mind. Up-front the flavor is very malty and rich. At the end, there's a light spice/pumpkin-pie flavor that's spot on for me. Color is a beautiful dark copper hue. I would highly recommend this one.January 5, 2015Best PumpkinThis is hands down the best pumpkin beer I have tried, but to be fair in my review I will say that we have added the real pumpkin and extra rahr 6 row every time so I can't say how it is in it's "base" configuration. With the added ingredients it definitely is creamy and NOT bitter, with just the perfect amount of malt sweetness. Only downside is it definitely hits its peak taste kinda quickly and doesn't seem to benefit from age, but usually it is gone well before that!September 2, 2013
- Browse 25 questions Browse 25 questions and 50 answersWhy do I need to move to a second fermenter rather than simply leaving in my original fermenter after 1-2 weeks for the next 2 weeks?BEST ANSWER: Whether or not to use secondary fermentation is a hotly debated topic amongst homebrewers. Some believe it helps clarify the yeast out of the beer.
I have never noticed any appreciable amount of yeast sink to the bottom of my beers during secondary fermentation. Therefore, I stopped doing it many brews ago and haven't regretted it. Your bottles or kegs serve the same function as a secondary fermenter, so unless you're planning on aging the beer with fruit, oak chips, hops, etc., then I think your plan to bottle/keg after 1-2 weeks in primary should be fine.Hi, for the one gallon kit we would like to use real pumpkin and then need the additional pale 6 row. I see that if 1 lb pumpkin and 1 lb pale 6 row is steeped for an hour, it raises the abv versus not adding the pumpkin at all as the original recipe states. If you were to add 2 lb pumpkin and 2 lb pale 6 row while steeping, the abc increases even more. How much pumpkin do you recommend adding for a 1 gallon batch? We would like to get a nice pumpkin flavor but are worried too much and the yeast will be overworking with the amount of sugar in the wort. Thanks!BEST ANSWER: I use 2 lbs for a five gallon batch and get some mild pumpkin flavor. Don't worry about the yeast being able to handle the sugar. It can. Pumpkin itself does not impart very strong flavors. It's usually the pumpkin spice you are tasting in pumpkin beers. However, the owner of a brewery near me who prefers his pumpkin ale to have a natural pumpkin flavor instead of pumpkin spice flavor tole me that he adds his pumpkin at the end of his BOIL. He claims adding pumpkin during the mash dilutes the pumpkin flavor too much. I've tried both methods and couldn't tell much difference. Pumpkin just isn't a strong flavor. Start with 2 lbs in the mash as the recipe instructs and see how you like it and adjust from there!Can I used canned pumpkin instead of roasting my own? What amount of canned pumpkin is needed? Should I still add the 6-row malt?BEST ANSWER: Yes
you can use canned pumpkin instead of roasting your own. In our video on the product page
we use about 30 oz of canned pumpkin with two pounds of six row. If you plan on using any real pumpkin at all
we do recommend picking up a couple pounds of six-row as the high husk content will help prevent things from getting to sticky
and the higher enzyme content will aid in conversion of the starches in the pumpkin.I get it you either hate or love pumpkin flavored things in the fall (if you dont like it good for you) I made this hoping it would have a in your face pumpkin flavor like southern tiers PumKing... although this beer was incredible smooth & great tasting beer, it was missing the one thing I bought it for, the pumpkin flavor (I did the kit as it comes).
Does anyone know if putting 2 table spoons of the pumpkin flavor, would be enough to give it some pumpkin flavor? I'd really like as close to a southern tier PumKing knock off as possible (gravity isn't as important as the flavor).BEST ANSWER: Adding real fruit or pumpkin flavors won't get you what your looking for. I've read that they add graham cracker extract. For that pie crust flavor. Don't remember where I read it. You can always add more flavorings, fruit spice, whatever, to the secondary and sneak the occasional sample
If you do go the extract route I'd be very careful I made a few maple beers that taste like terrible from the extract. Maybe soak a few real crackers in vodkaI kicked this kit off about a little more than a week ago with 3 lbs 6-row and 3 cans pumpkin and sprinkled a little Pumpkin Pie Spice. I expected a bit more of the flavors to pull threw but I just tasted the sample I used for testing and it doesn't really have much flavor. Will this flavor develop further as stuff ferments or is there anything I can add when transferring to secondary that may bring out some of the flavors? Was thinking of adding more pumpkin pie spice. I definitely think either way it will be a great beer. So far has great coloring and smooth flavor just based off the sample. Looking forward to it.BEST ANSWER: The spice flavor will only fade with time. I've been trying to figure out how to make spice flavor last longer for 2 years now. Adding additional spice during secondary after primary fermentation is complete will help. Boil a decent amount of pumpkin spice (how much is up to you, everyone has different preferences on how much spice they like) for 5 minutes. Boil with 1 cup of water. The boiling is merely for sanitation purposes. Let it cool, and add directly to secondary. If it's still not enough, you can continue to add pumpkin spice "tea" until you're happy. Be careful not to oxygenate your beer if you choose to stir the spice tea into your beer.I kicked this kit off about a little more than a week ago with 3 lbs 6-row and 3 cans pumpkin and sprinkled a little Pumpkin Pie Spice. I expected a bit more of the flavors to pull threw but I just tasted the sample I used for testing and it doesn't really have much flavor. Will this flavor develop further as stuff ferments or is there anything I can add when transferring to secondary that may bring out some of the flavors? Was thinking of adding more pumpkin pie spice. I definitely think either way it will be a great beer. So far has great coloring and smooth flavor just based off the sample. Looking forward to it.BEST ANSWER: I've made this extract kit a few times with additions similar to yours. Yes, the flavor deepens and gets smoother as a few months go by. This isn't a pumpking pie beer though. I think the pumpkin flavor is just slightly more than subtle (good with me!).If I used canned pumpkin along with 6 row grains, do I still use the grains that come in the kit as well?BEST ANSWER: id look at the all grain receipt. But me. I'd add the grains and pumpkin. And leave out the extract if replacing it with 6 Row. I've done similar trying to find what works best. Let's us know how it workedAnyone brewed this without the pumpkin? If so, can compare it to anything else?BEST ANSWER: Without the pumpkin the included pumpkin spice pack does not add much flavor I would at least triple it or look into a pumpkin extract and add it at the end of fermentation a little at a time until you get the desired flavor or you could just serve it as is as a very very lightly spiced ale ad isWhen adding canned pumpkin,can I use 2 row base malts instead of 6 rowBEST ANSWER: You can! 6-row is more powerful so better ensures full conversion but 2-row is well modified and especially if fresh can do the job as well. We recommend 6row as the superior grain for this task though.how much hop bitterness dose this beer have?BEST ANSWER: Very minimum. If I recall correctly, it only has 1 once of hops. It’s a very drinkable mild amberHow can increase the volume of alcohol in this recipe?BEST ANSWER: with in the actual recipe you can't If you increase the amount of LME you will get a higher OG and eventually high abv but that can also change the tasteWhat is the ABV for the smashing pumpkin ale extract kit?BEST ANSWER: Using gravity calculations, I estimated mine at about 5.5%do i need to mix the 2 or 3 lb of Rahr-6 with 0.1 Briess Caramel 40 togeter??BEST ANSWER: I did put them both in one steeping bag it really won't make a difference either wayI want to use canned pumpkin. How many cans, or does it depend on my taste, and how much extra malt do I use?BEST ANSWER: If using canned pumpkin, we typically recommend two cans. Happy fermenting!What's up with the reviews for this kit? No new ones have shown up for 4 months, including one I wrote a month or two ago.BEST ANSWER: I brewed the kit with extra pumpkin (two pounds of fresh baked pumpkin; steeped for 45 minutes with the last 25 minutes with specialty grains). The kit turned out great. I will brew it again next fall.What is the IBU rating of this beer please ?BEST ANSWER: Depending on the alpha value of the Cluster hops you receive it will be between 11 and 27 IBU.So i did not use the brewmaster filter bag will that change anything for the final product?BEST ANSWER: No, if you mean for the fresh pumpkin, it’ll just have more sediment. Will clog a plate chiller though.is the pumpkin added durring the primary fermentation for an extract brew or eo you wait until the secondary fermentation?BEST ANSWER: I roasted it with brown sugar then let rest at 152 degrees for an hour with 6lbs of rahr malt. If you click on Additional Information on the beer page, you can access the recipe.If I do this extract kit with the 6-row and pumpkin mash to yield 3 gallons to begin my boil, do I still add the Amber LME and Pilsen DME?BEST ANSWER: Once you have mashed your grains and pumpkin you would then continue with adding the Liquid malt extract, boiling, and adding hops.What is the ideal temperature for fermenting this brew? the basement temperature is 72 f.BEST ANSWER: Ideal temperature for the dry yeast is 59-75. Cheers!I've watched the video about using real pumpkin and 6 row malt as a variation to the original extract recipe. My question was sort of already answered, but I want to be clear. My question is, do I use only the 2lbs. of 6 Row malt, or do I use both the 2 lbs of 6 row AND the specialty grains that come with the kit when steeping for an hour? I really want to try this recipe using the real pumpkin, but it's the end of August, and I want to get it right the first time since fall is right around the corner and the kit should arrive within a week.BEST ANSWER: Yes, you would use both the 6 row and the steeping grains. The 6 row adds enzymes that will break down the starches in the pumpkin and make it fermentable.How long will this beer last? I would have thought that the lack of dependence on hops would mean you can keep it for longer periods, but want to make sure. I want to make this for a bunch of people for Christmas, and need to time the brew correctly.BEST ANSWER: The kit ingredients will stay fresh for 4-5 months. Once bottled or kegged, the beer would stay fresh for 3-4 moths.In this kit is 2 different yeast options. What is the difference??? ThanksBEST ANSWER: With most all beer kits, you have a choice of a dry yeast or a liquid yeast. The dry yeast is easier to use and is safer to ship in warm weather; liquid yeast should be kept cool and refrigerated until it's needed. Liquid yeast is available in more varieties, and in some cases it's important to the beer style. Dry yeast is a good choice in the summer like this, and in this kit the dry and liquid yeasts are near identical, so the dry yeast would be a fine choice for this particular kit. -Mike W, Northern BrewerI'm confused on the directions if brewing with the canned pumpkin + extra 2 lbs Rahr 6-row grains. Do I steep the included grain, 2 lbs Rhar, and pumpkin for 1 hour, and then after removing those, add the first 3.15 amber malt (continuing the boil for another hour and following the normal directions along the way)?BEST ANSWER: Yes, you steep the pumpkin and all grains before the boil. Once that is done, proceed as you normally would (Step 4). Bring the liquid to a boil and add the other ingredients as directed.I am getting ready to bottle my Smashing Pumpkin. I brewed with the with roasted pumpkin and additional grains. Do I need to make any additional consideration when I measure out my priming sugar or can I just use the standard amount for this style? I use the basic corn sugar for my priming sugar. Thanks
You may also be interested in: