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Pumpkin Beer

239 calories 27 g 500 ml
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Beer Stats
Method: All Grain
Style: Fruit and Spice Beer
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Colin Churchward
Calories: 239 calories (Per 500ml)
Carbs: 27 g (Per 500ml)
Created: Sunday September 6th 2020
1.051
1.015
4.7%
24.0
14.5
n/a
3.59
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg Crisp Malting - Finest Maris Otter2 kg Finest Maris Otter £ 1.06 / kg
£ 2.12 		38 6 54.3%
280 g Crisp Malting - Amber280 g Amber £ 1.46 / kg
£ 0.41 		33.1 60 7.6%
1.20 kg Pumpkin (fresh)1.2 kg Pumpkin (fresh) 1 32.6%
200 g Crisp Malting - Dextrin Malt200 g Dextrin Malt £ 1.04 / kg
£ 0.21 		36.8 1.8 5.4%
3.68 kg / £ 2.74
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Bramling Cross7 g Bramling Cross Hops £ 0.04 / g
£ 0.28 		Pellet 7 Boil 60 min 13.9 6.5%
100 g Bramling Cross100 g Bramling Cross Hops Fresh 6.5 Boil 10 min 10.13 93.5%
107 g / £ 0.28
 
Other Ingredients
Amount Name Cost Type Use Time
1.21 g Wyeast - Beer Nutrient £ 0.13 / g
£ 0.15 		Other Boil 10 min.
0.50 each Cinnamon stick Spice Boil 5 min.
£ 0.15
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
0.55 Each
Cost:
£ 0.76 / each
£ 0.42
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 44 B cells required
£ 0.42 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 79.2 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filter tap water through Brita filter O/N. Test Ca and Alk. Adjust to 150ppm Ca with one part CaSO4 (gypsum) and one part CaCl2 and 75ppm ALK with sodium bicarbonate.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.7 L 75.2C Strike 75.2 °C 67 °C 90 min
11.5 L Batch Sparge -- 68 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 6.2
Mash volume with grains 7.8
Grain absorption losses -2.5
Remaining sparge water volume (equipment estimates 12.2 L) 11
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 16.2 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 10 L) 11
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 11 L) 10
Total: 17.2  
Equipment Profile Used: System Default
 
Notes

So with this recipe, you can make a pumpkin beer but don't expect a massive pumpkin taste as this is easy lost with the malt and the hops. However, the pumpkin will give the beer an orange appearance and cloudiness. This beer is perfect to do as a green hop as the hops are ready at about the same time. It's just good fun to make!

This recipe uses 1.2Kg of pumpkin flesh. To get this I take one of my standard pumpkins (4-5Kg, Jack of all trades), cut in half, de-seed and roast in oven on tin foil at 150C for 1hr 15min. I then scoop out in flesh, put into bags and freeze. This recipe uses one of these halfs. The freezing-thawing process helps to break-down any chucks of pumpkin.

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  • Last Updated: 2020-10-18 18:06 UTC