Next Homebrew: Pumpkin Ale

Summer is just starting to wind down (hopefully, fingers crossed that the temperatures might drop below 90 here in Florida), the stores are starting to fill with Halloween candy and costumes, so that means it’s time to start thinking about fall beers. I can think of a number of fall beers that I would like to brew, but none sound more mouth watering right now than a Pumpkin Ale.

I’m going to brew a Pumpkin Ale, using Midwest’s extract kit, with a couple of variation. Their recipe calls for 15 to 30 ounces of canned or fresh pumpkin. However after reading the reviews, I decided to bump it up to 60 or maybe even 90 ounces to make it really pop with pumpkin flavor. Plus, I’ll be boosting up the amount of the spices, and substituting Allspice for Nutmeg because of allergy reasons (boo!) .

I’ll keep the blog updated with how it goes and give a full review when it’s finished.

What beers are you brewing this fall?

Photo by casch52.


I'm a former coffee blogger, but I’ve been getting to know some really good craft beers and really getting into home brewing. I couldn’t resist starting this little project called Passion For The Pint. When I’m not blogging about coffee or beer, you can find me exploring New Orleans’ wide range of eateries, rooting for the New York Yankees (don’t hate me, I’m originally from New York), working out to burn off the beer calories or reading about beer.


  1. Hey man I just did the Pumpkin a few weeks ago from Midwest supplies.  I used the spice from the kit without changing it and used 45 oz. of pumpkin.  I let it ferment for 7 days, then racked to secondary and let it sit for 2-3 weeks before bottling.  Bottled it about 3-4 days ago and had a little taste of my gravity sample.  You won’t be disappointed.  I’m excited to hear how it turns out with the amount of pumpkin you’re using.

Leave a Reply