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Pumpkin Stout

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Pumpkin Stout

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Beer Style: Fruit Beer  (20A)
Recipe Type: extract
Yield: 5 US gallons

Fruit Beer


Here is a recipe that I formulated as an experiment/modification of a previous recipe that I posted. I had intended it to be a stout, but wimped out on the larege amounts of roasted barley and other dark malts necessary for the style at the last minute


  • 2 cans (29 ounces each) of Libby's 100% Pumpkin (not pumpkin pie mix)
  • 8 ounces Flaked Barley
  • 4 ounces Belgian Special B
  • 6 ounces 60 L Caramel (Briess)
  • 3 ounces Chocolate Malt
  • 2 ounces Roasted Barley
  • 1 3.3 pound can DMS diastatic malt extract
  • 1 ounce Northern brewers Plugs 7.5% 60 mins
  • 1/2 ounce styrian goldings 5.3% 30 mins
  • 1/2 ounce Hallertauer Hersbrucker 2.9% 10 mins
  • 1 cinnamon stick (2 inches or so)
  • 1/4 teaspoon coriander, ground
  • 1/4 teaspoon cardamon, ground
  • 1/2 teaspoon ginger, ground

Beer Profile

Final Gravity: 1.015
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


"Mashed" malts, pumpkin, and extract at 150 F (65 C) for 30 mins, then sparged through grain bag. A real mess. Final volume = ca.3 gallons Added 3.3 lbs of Amber Briess Extract and commenced boiling.

Yeast was Red Star Ale Yeast, rehydrated in some cooled boiled wort. Beer was kegged/force carbonated and almost completely gone in one evening of Christmas partying.

Canned pumpkin dissolves into a horrendously fine mush that will settle to the bottom of your primary and cause you to lose up to 1 gallon or more (it does not firmly settle out.) Are the results worth it? I think so, but I will only do 2 or 3 pumpkin brews a year for the holidays, because it is messy. I would think that using fresh, cooked pumpkin cut into 1" cubes or so might strain out better, or they might break down in the mash to a consistency similar to the canned stuff. Anyone try this.