Strongbone Pumpkin Ale

Strongbone Pumpkin Ale - student project

#strongboneatl Pumpkin Ale is great and easy to make.

Here’s how and what you’ll need.


  • 6 Ibs. Amber LME
  • 1 Ib. 80ËšL Crystal


  • 2 oz. EKG (East Kent Goldings) @ 6o min


  • Wyeast 1968 London ESB

Spices: Combine the following or substitute your favorite for spice mix.

  • 1/2 t Cinnamon
  • 1/4 t Ginger
  • 1/8 t each of Nutmeg & Allspice

Add 1/2 of spice mixture at the end of the boil, adding the remaining portion to desired level of spice after the primary fermentation.

Brewing Directions:

1. Add 3.5 gallon of cold water to a large pot and turn heat on high.

(If using specialty grains, add to cold water before heating)

2. When water reaches 175Ëš F, remove grains from water and allow to drain naturally into the pot.

3. Once boiling turn off heat and add extract. Stir until thoroughly mixed and return to a boil.

4. Add first hop addition and start brewing timer for 60 minutes.

5. Add other hop additions according to schedule above.

6. After boiling 60 minutes, remove from heat and cover to 75ËšF or lower.

7. Transfer to fermenter, and if necessary, top off with purified water to equal 5 gallons.

8. Take original gravity reading. (Mine was 1.08 O.G.)

9. Add yeast and attach airlock to ferment. (Should pop Wyeast 2-3 hours prior to beginning the wort)

10. After 3-4 weeks, the beer is ready to bottle.

11. Take final gravity reading. (Mine was 1.01 F.G.)

Transfer beer to a bottling bucket, add the priming sugar or dextrose, and bottle them up.

We used 26 22oz. bottles with an ABV of 9.2%.

(We did ferment longer than specified. 5 weeks actually, which may have contributed to the higher ABV level)

Cheers! On to the next.