Pumpkin Beer Beer Recipe | BIAB Spice, Herb, or Vegetable Beer by Brewer #353563 | Brewer's Friend
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Pumpkin Beer

182 calories 19.8 g 12 oz
Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 182 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
URL: https://www.reddit.com/r/Homebrewing/wiki/recipes/pumpkin/
Created: Monday August 22nd 2022
Amount Fermentable Cost PPG °L Bill %
8.40 lb Thomas Fawcett - Maris Otter Pale Ale Malt8.4 lb Maris Otter Pale Ale Malt 38 2.65 62.7%
1.50 lb New Zealand - Biscuit Malt1.5 lb Biscuit Malt 35 30.46 11.2%
0.50 lb Munich Malt0.5 lb Munich Malt 36.8 7.87 3.7%
3 lb Pumpkin (fresh)3 lb Pumpkin (fresh) 1 0 22.4%
13.40 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Fuggles0.75 oz Fuggles Hops Pellet 4.5 Boil at 156 °F 60 min 13.73 100%
0.75 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal 165 °F 156 °F 60 min
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Spice mix Spice Mash 1 hr.
2.80 tbsp Brown Sugar Other Mash 1 hr.
13.30 tsp Spice mix Spice Sparge 0 min.
Wyeast - American Ale 1056
1 Each
Attenuation (avg):
Optimum Temp:
60 - 72 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.25 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator


Preheat oven to 375°F (190°C) while heating strike water
Prep pumpkin by removing and discarding the skin and seeds, and cubing the flesh into roughly one-inch (2.5 cm) cubes, and placing on a baking sheet
Mash at 156°F (69°C) for one hour
During mash, roast the pumpkin, 375°F (190°C) turning the cubes every 15 minutes, until browned, about 60 min
During mash, prepare a slurry of 1-2 tsp pumpkin spice, the brown sugar, and a little bit of water
Sparge and collect wort
(This will probably occur during the runoff:) toss the roasted pumpkin cubes in the spice-brown sugar slurry and roast at 375°F (190°C) for 10 more min
Add roasted, spiced pumpkin and hops at start of boil
Add spice blend at flameout
Pitching temp and fermentation temp schedule not provided - stay in ideal range for your yeast strain
Key step: add 2.5 lbs of roasted, caramelized pumpkin (see below) -- leave beer on pumpkin for one week (note from anonymous author: I feel this is the step that really puts the 'true' pumpkin flavor into my beer; along with discovering biscuit malt in 1995, I credit it as turning a good pumpkin ale into a great one. This is also where you use the molasses and maple syrup mentioned in the ingredients; toss them into a hot pan with your roasted pumpkin to candy. You can skip the secondary (or split off a gallon or two to try it on a smaller scale) if you find it unconvincing.
Roasted, caramelized pumpkin recipe (late addition to fermentor)
(You can either prepare this ingredient on brew day and freeze for later use, or reserve the cut, raw pumpkin in the freezer and make this on the day you will use it in the fermentor)

2.5 lbs (1.13 kg) pie pumpkin - post-fermentation (see below)
4 oz (118 ml) blackstrap molasses - post-fermentation (see below)
4 oz (118 ml) maple syrup - post-fermentation (see below)
Prepare pumpkin into roughly one-inch (2.5 cm) cubes and roast as per above
Saute the roasted pumpkin, blackstrap molasses, and maple syrup in a hot pan until the pumpkin is candied (the sugars are caramelized)
Use immediately or freeze for use when needed

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  • Public: Yup, Shared
  • Last Updated: 2022-08-22 23:47 UTC
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