Pumpkin Ale Throwdown: Results and Recipe

Posted by mike | Beer | Posted on October 17th, 2010

Wow, that was fun.  Depending on who you talked to, there were either 17 or 22 entries in the Throwdown.  At the end of judging, my Sons of the Scarecrow Organic Pumpkin Ale took first place!  I was as surprised as anybody.  It was great meeting other homebrewers who were all interested in learning from each other.  There were several very interesting-sounding entries: I heard of at least two Saisons and one Imperial Pumpkin Porter.

My recipe was based on Jamil Zainasheff’s recipe for Pumpkin Spice Ale from his book with John J. Palmer, Brewing Classic Styles.  I diverged from his recipe by using organic pumpkin flesh in a can (pumpkins weren’t in season just yet on brew day), using WPL007 pitched from a healthy yeast cake, and by substituting organic grains and hops from BrewOrganic.com.

I’ve posted my recipe in full after the break.

Sons of the Scarecrow Pumpkin Ale

21-A Spice, Herb, or Vegetable Beer

Author: Mike Hon

Date: 9/18/2010

BeerTools Pro Color Graphic

Size: 6.5 gal

Efficiency: 68.61%

Attenuation: 75.0%

Calories: 142.52 kcal per 12.0 fl oz

Original Gravity: 1.043 (1.026 – 1.120)


Terminal Gravity: 1.011 (0.995 – 1.035)


Color: 13.49 (1.0 – 50.0)


Alcohol: 4.22% (2.5% – 14.5%)


Bitterness: 23.1 (0.0 – 100.0)



4.42 kg Organic Pale Ale Malt

300.87 g Organic Light Munich

300.87 g Organic Crystal Malt 15°L

300.87 g Organic Crystal Malt 60°L

49.56 g Organic Roast Barley

851 g Organic Pumpkin (canned) – added during boil, boiled 60 min

7 g Organic Kent Goldings (5.5%) – added during boil, boiled 40 min

14 g Organic Pacific Gem (14.0%) – added during boil, boiled 60 min

1/2 tsp Organic Orange Peel (dried) – added during boil, boiled 10 min

1/2 tsp Cinnamon Bark – added during boil, boiled 10 min

1/8 tsp Allspice – added during boil, boiled 10 min

2.0 ea White Labs WLP007 Dry English Ale

1/2 tsp Cinnamon (ground) – added dry to secondary fermenter

.5 tsp Cloves (whole) – added dry to secondary fermenter

1/8 tsp Nutmeg (ground) – added dry to secondary fermenter


Ambient Air: 70.0 °F

Source Water: 60.0 °F

Elevation: 16.5 m

00:03:00 Mash InLiquor: 3.7 gal; Strike: 167.0 °F; Target: 154.1 °F

01:03:00 RestRest: 60 min; Final: 154.1 °F

01:03:00 Batch SpargeInitial Run-off: 2.66 gal sparge @ 168.0 °F, 0.0 min; Total Runoff: 5.08 gal


Named in honor of one of my favorite Disney TV Dramas http://www.imdb.com/title/tt1606207/
First place winner at 1st Annual Pumpkin Ale Throwdown, Petrol Station Coffehouse and Pub, Houston, TX, 14 October 2010
Mr Malty recommends: 1.77L starter (177g of DME).
Inadvertent 90 min rest and boil.
Hit target mash temp 154 spot on.
6.1 Gal run off.
1.050 Pre-boil Gravity.
Added 2L of water to bring volume right.
Fermented at room temp, ~74F; was a vigorous fermentation.
Added more ground cinnamon, nutmeg, and cloves in keg.

Results generated by BeerTools Pro 1.5.12

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