My favorite time of the year is Fall. The weather gets cooler, the days shorter, and pumpkins magically appear at the supermarket. That means it’s time to brew some pumpkin beer!

I have never brewed a pumpkin beer so this will be a learning experience. I bought a pumpkin ale ingredient kit from Austin Homebrew Supply and grabbed an 8 lb pumpkin from the grocery store. The pumpkin is optional but is a pumpkin beer brewed with no pumpkin really a pumpkin beer? Yeah, I didn’t think so. The instructions say you can use canned pumpkin instead of fresh but that sounded messy.

[Note: This will not be a step-by-step home brewing post. Check out the Belgian dubbel post for more detailed instructions. The steps are basically the same except for mashing the grains as described below.]

I decided to try brewing a mini-mash which is between all-extract and all-grain brewing but does not require any extra equipment. Basically, you use more grains and less extract than an extract recipe but the mashing takes place in the brew kettle rather than a mash tun.

Pumpkin beer ingredients (hops not shown)
Pumpkin beer ingredients (hops not shown)

Here’s the recipe:

Grains:
1.5 lb 2-row
1 lb Vienna
.5 lb Crystal 60L
.5 lb Cara-Munich

Liquid Malt Extract (LME):
4.5 lb extra pale
1 lb Munich

1 oz First Gold hops(6.9% alpha acid), .5 oz @ 60 minutes, .5 oz @ 45 minutes
3-4 lb pumpkin
Spices: 1 tsp cinnamon, 3/8 tsp nutmeg, 1/8 tsp mace, 7 g sweet orange peel
Wyeast London Ale 1028 (or White Labs British Ale 005 or Windsor Ale dry yeast)

Gut it, cut it up, and bake it
Gut it, cut it up, and bake it

The first step is to prepare the pumpkin. Cut it in half and gut it. Then cut it into small pieces and bake in the oven at 350° for about an hour, or until the pumpkin starts to soften. Let it cool then separate the meat from the shell with a knife or spoon. My 8 lb raw pumpkin yielded about 3.5 lb of prepared pumpkin which was just right.

Grain and pumpkin mashing at 155
Grain and pumpkin mashing at 155

I didn’t have a grain bag big enough for both the grains and pumpkin so I put them in separate bags. In fact, the grain just barely fit in my largest bag. The pumpkin can be added during the mash (first), to the boil, or to the primary or secondary fermenter if it has been pasteurized. I chose to add it to the mash. To extract the sugars from the grain (called mashing), soak the grain in 2.5 gallons of water at 155° for 45 minutes. Then turn off the heat and dunk the grain bag in and out of the water a few times like a giant tea bag. Place the grain in a strainer over the kettle, heat the mash to 170°, and evenly pour 1.75 quarts (1 quart for every 2 lbs of grain) over the grain. Allow the grain to drain then bring the mash to a boil.

Pour 170 degree mash through the grain
Pour 170 degree mash through the grain

Once the mash starts to boil, remove it from heat and stir in the LME until it is completely dissolved. Return to a boil and add .5 oz of hops for bittering. After 45 minutes, add .5 oz of hops for flavor. After 55 minutes, add the spices. After 60 minutes, remove from heat and cool to less than 80° as quickly as possible.

Pour the wort into a carboy and add enough water to bring the volume to about 5.25 gallons.  When the temperature is around 75°, aerate and mix the wort by shaking vigorously and take an original gravity reading. The target for this beer is 1.055 but mine was well shy of that at only 1.044. My guess is that not enough sugar was extracted in the mash because the grain was so tightly packed in the too-small grain bag.

Yeast pack before and after smacking
Yeast pack before and after smacking

After taking the gravity reading, pitch the yeast. This was the first time I had used Wyeast, which comes in a “smack pack.” Inside the pouch is a packet of yeast fuel which you “smack” to pop it and release the fuel. You can see that after 5 hours the pouch had swelled due to the yeast consuming the fuel. This is kind of like a miniature starter which is why I did not make a starter as I did for the Belgian dubbel. I regretted this when fermentation didn’t start as quickly as I had hoped. Once it started, it was pretty vigorous so hopefully I’ll reach my target 1.012 final gravity which will give a respectable 4.2% – 4.7% ABV.

After I was finished brewing the beer I had 3.5 lbs of pumpkin which had been soaking in a barley malt stew for 45 minutes. What to do with it? Make pumpkin pies! Bonus! My wife was able to make 3 pies out of the pumpkin. I honestly can’t taste the malt but you can’t beat 5 gallons of pumpkin beer and 3 pumpkin pies out of a $2 pumpkin. Man, I love the Fall!

17 comments

  1. Excellent step-by-step instructions! I am going to do a pumpkin beer and was looking for more details/advice. I am SO happy I found this. Thanks for sharing!!

  2. I’m glad you found it helpful, Lisa! I’ve learned a lot by reading posts like this so I’m returning the favor. Let us know how your pumpkin beer turns out.

  3. I “mashed” my pumpkin with my grains similarly to what you did. But I also added it back to the boil about 30 minutes in. I wanted to try a little more to get more pumpkin flavor into the beer. I took it out with about 15 minutes to go because I didn’t want my spices to get caught in the bad the way my pellet hops did. I just made a pie with some of the pumpkin (the rest of the pumpkin is in the freezer for future pies, etc). I now have a Hoppy Pumpkin Pie!!! :o) And the beer is doing well in the primary.

  4. I “mashed” my pumpkin with my grains similarly to what you did. But I also added it back to the boil about 30 minutes in. I wanted to try to get more pumpkin flavor into the beer. I took it out with about 15 minutes to go because I didn’t want my spices to get caught in the bag the way my pellet hops did. I just made a pie with some of the pumpkin (the rest of the pumpkin is in the freezer for future pies, etc). I now have a Hoppy Pumpkin Pie!!! :o) And the beer is doing well in the primary.

  5. i am trying to learn about the making of beer and ur recipe and advice was very informational, i still have alot of reading to do on the subject, but thank you for posting this.

  6. @Lisa
    Hoppy Pumpkin Pie, yum!

    @Geri
    I’m glad the post was helpful. The best way to learn is to just do it! I would also recommend trying to find a local brewers club in your area. Talking to other brewers is invaluable. Good luck!

  7. Well, the pumpkin beer turned out ok. I brought some to a Christmas party the ladies in our office were having, and they said they liked it. They are Lite beer drinkers, but they were pleasantly surprised with the pumpkin beer. I did mess it up a bit; after I bottled it, I brought it straight to the basement. I should have left it upstairs where the temps are better for carbonation. Other than that, it’s pretty good. Not what I was hoping for, but definitely drinkable! Thanks again for the wonderful pics and explainations. I referenced them many times!

  8. sounds good made a batch for father-in-law 65th B-day as per his request.
    used a cooking pumpkin as opposed to traditional orange—had 50+ plus people “feeling warm and fuzzy”—hope to try this next year with same results

  9. Oh man, this sounds fun. I've never done anything of the sort. Is there any way to make it have a higher ABV? (Which I am guessing is the alcohol percentage.) And also how much did the ingredient kit cost?

  10. Any chance you could post the recipe your wife used to make the pumpkin pies? I want to do the same thing, but I can't find a recipe that assumes you've already cooked the pumpkin in wirt (and therefore removed a good amount of the sugars). Were the pies sweet enough?

  11. Sorry for the delay in responding. This is an old post and I guess I don't get notified for new comments.

    @Colton Colcleasure. To get a higher ABV, add more malt or other sugar. Honey would work well. The kit is about $30. You can follow the link in the post to get it.

    @Sudz28 I don't have the recipe but you just substitute the pumpkin for an equal amount of canned pumpkin (not pumpkin pie mix). In this case, the pumpkin was about the same amount that you would get in a large can. There wasn't a big difference in the taste of the pies. Perhaps a little sweeter and a little less “pumpkiny.”

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