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Smoked Pumpkin

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Smoked Pumpkin

back to search Back to Search  Style Details 

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

Spice, Herb, or Vegetable Beer


Lower strength but big flavour, get hints of the pumpkin sweet fruitiness and finish smoky. Very sessionable.


  • 5lbs 2 row pale malt
  • 2lbs Weyermann smoked malt **
  • 1lb Crystal 40L
  • 2lbs roasted pumpkin (cut pumpkin quarters, roast at 350F for ~30 mins, scoop out flesh from skin)
  • 1oz perle (~8% alpha) 60 mins
  • 1/2 oz fuggle (~5% alpha) 10 mins
  • 1/2 oz fuggle (~5% alpha
  • I use Muntons English Ale yeast, dried, activated in a starter 12-36 hours prior.
  • 1 stick cinnamon *** ) Add to final hot wort immediately
  • Star anise (2 stars)*** ) before cooling and leave during fermentation.
  • ** to substitute, about 0.5 lbs peat smoked will give a similar effect, or 2lbs cherrywood smoked from Breiss. I'm not sure how these other malts will change the fermentable sugar though.
  • *** this will give a mild cinnamon hint, and the anise won't be too noticeable either. Allspice and ginger are other suitable additions, fresh ginger could be mashed too.

Additional Instructions

Primary Ferment: about a week
Secondary Ferment: as needed

Beer Profile

Original Gravity: 1040
Final Gravity: 1010
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Mash the malt at 150-155F with the pumpkin, mix well. Sparge with ~160F water, draw out about 6 gallons. I tend to cover during the boil and don't lose too much.