I mean the pumpkin should rot off Beer Recipe | All Grain Spice, Herb, or Vegetable Beer | Brewer's Friend
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I mean the pumpkin should rot off

178 calories 18.1 g 12 oz
Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Sunday August 6th 2023
Amount Fermentable Cost PPG °L Bill %
7.50 lb Rahr - Standard 2-Row7.5 lb Standard 2-Row 36.8 1.8 40%
2.50 lb Munich2.5 lb Munich 37 6 13.3%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 2.7%
0.25 lb Caramel / Crystal 60L0.25 lb Caramel / Crystal 60L 34 60 1.3%
8 lb pumpkin - pumpkin - US - Pumpkin (fresh)8 lb pumpkin - US - Pumpkin (fresh) 1 0 42.7%
18.75 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 60 min 23.4 100%
1 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Strike 162 °F 152 °F 60 min
1.6 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Nutmeg Spice Whirlpool --
2.99 tsp Cinnamon stick Spice Whirlpool --
1 tsp Ginger root Spice Whirlpool --
0.24 tsp Cloves Spice Whirlpool --
1 tbsp Vanilla extract Spice Kegging --
Fermentis - Safale - English Ale Yeast S-04
1.22 Each
Attenuation (avg):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 30 psi       Temp: 68 °F       CO2 Level: 2.65 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 10 7 75 75 0
I use spring water that has low mineral content, and add in 4g of Gypsum and 4.5g of Calcium Chloride.
Mash Chemistry and Brewing Water Calculator

Spiced pumpkin ale.

Get 3-6 # of pumpkin, cut up the gourd, and roast the pieces until soft and cooked through. peel the gourd and mash the cook flesh with the grains for 1 hour. I suggest putting the pumpkin in a muslin bag to minimize clean up.

Sweet Potatoes or other squash like butternut or acorn can be substituted for pumpkin if it is not in season, the vegetable is going to provide the earthiness to the ale and the pumpkin pie spice added in whirlpool does all the heavy lifting for this beer.

If you need to up the spice level after fermentation, you can make a tincture with 3-4oz of vodka or everclear, and a cinnamon stick, 1/2 tsp ginger, 1 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp all spice. Let that sit for a week to extract the spices and mix in at kegging/bottling time.

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  • Public: Yup, Shared
  • Last Updated: 2024-06-28 11:43 UTC
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