Pumpkin Spice Ale

PUMPKIN SPICE ALE

6 lb Light dried malt extract

2 lbs various grains for steeping

1 oz Cascade Hops (bittering)

1 oz Mt Hood Hops (aromatic)

4 to 10 lb pumpkin (I use butternut squash)

½ tsp ground cinnamon

½ tsp ground ginger

½ tsp ground allspice

½ tsp ground nutmeg

Clean and cut up the pumpkin. Bake it at 350 degrees for one hour. Smash and put it in a strainer bag.

Follow usual instructions for beer making from extract. Include the spices in the last 30 minutes of the boil.

Then steep the smashed pumpkin in the hot wort for 20 minutes only! Keep the pumpkin in the strainer bag otherwise it floats all over the place.

Cool to room temperature and add yeast as directed by the labeling on the yeast packet.

I received many compliments about this beer from colleagues at our conference.