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Roasted Pumpkin Beer Recipe

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Roasted Pumpkin Beer Recipe

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Beer Style: Spice, Herb, or Vegetable Beer (21A)
Recipe Type: all-grain
Yield: 5 US gallons

Spice, Herb, or Vegetable Beer

Description:

The pumpkin beer recipe below uses a number of fall spices and a hefty amount of pumpkin to produce a fairly high-gravity, creamy, sweet, and spicy brew. Just like pumpkin pie in a glass!

Ingredients:

  • 8 lbs. Two-row malt
  • 2 lbs. Munich malt
  • 1 lb. Caramel 60°L
  • 1/2 lb. Victory® malt
  • 8 lbs. Pumpkin, peeled and roasted
  • 1 oz. Northern Brewer hops @ :60
  • 1 oz. Willamette hops @ :10
  • 1 tsp. Irish moss @ :10
  • 1/4 oz. fresh ginger, peeled and grated
  • 1 stick cinnamon
  • 1 tsp. allspice
  • 1/4 tsp. ground cloves
  • 1 tsp. nutmeg
  • English or American Ale yeast (Suggestions: Safale S-04, Safale S-05, Wyeast 1056, Wyeast 1099)

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 1 Week
Secondary Ferment: 2 Weeks

Beer Profile

Original Gravity: 1.070
Final Gravity: 1.015
Alcohol by Vol: 7.2%
Bitterness IBU: 30
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Preparing the Pumpkin

If you’re so inclined, you can use a whole pumpkin in this pumpkin beer recipe. Choose a variety that’s suitable for pumpkin pie, about 10 pounds in size. Clean out the pumpkin, setting aside all the pulp and seeds. Peel the rind from the pumpkin, reserving the meaty flesh. Bake the pumpkin at 350°F for 1 1/4 hours, then mash into a pulp.

If you’re short on time, canned pumpkin will work in a pumpkin beer recipe, too. Leave behind the preservatives and artificial coloring and go with 100% pumpkin.

Using 1 quart of water for every pound of pumpkin and grain, mash the pumpkin with the crushed grains for 60 minutes at 150°F. Sparge with water at 170°F, collecting 5.5 gallons of run-off. Bring to a boil, then add the bittering hops. At the 30 minute mark, add the spices. Add the flavoring and aroma hops according to your beer recipe. At the :10 minute mark, add the Irish moss. Whirlpool, cool, and transfer to a clean, sanitized fermenter. Pitch yeast when the wort reaches 70°F.

Primary fermentation for one week, secondary for two. Prime with corn sugar, then bottle.

Source:

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