With Labor Day gone, the fall season is upon us and this autumn seasonal is a great beer to share with friends and family. Pumpkin has become the most popular vegetable beer in recent years, and is added to many different styles. The beer mellows nicely when aged, and will be enjoyed through winter.

Type: Ale

Style: Porter

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Services Staff


6.6 lbsBriess CBW® Pale Ale Liquid Malt Extract60 min boil
1 lbBriess Aromatic Munich 20L MaltSteeping Grain
1 lbBriess Dark Chocolate MaltSteeping Grain
0.5 lbBriess Goldpils® Vienna MaltSteeping Grain
0.5 lbBriess Barley FlakesSteeping Grain
6 lbFresh Cubed PumpkinSteeping
1 ozPerle Hops (8% AAU)60 min boil
 2 tbsp Fresh Grated Ginger10 min boil
0.5 tspGround Nutmeg10 min boil
0.5 tspGround Cinnamon10 min boil
0.5 tspGround Allspice10 min boil
1 packWLP039 East Midlands Ale YeastFermenter
1 capsuleSeryomyces Yeast Nutrient10 min boil


  1. Bring 2.5 gallons of water to 154ºF and steep grains and pumpkin for 60 minutes.
  2. Remove grains and pumpkin and stir in 6.6 lbs of Briess CBW® Pale Al eLiquid Malt Extract.
  3. Bring water to a boil and add 1 oz of Perle Hops.
  4. After 50 minutes, add ginger, nutmeg, cinnamon, allspice and yeast nutrient.
  5. Boil 10 minutes and turn heat off.
  6. Cool beer to 70ºF. Transfer to fermenter. Fill to 5 gallons with water.
  7. Pitch a packet of White Labs WLP039 East Midlands Ale Yeast.

Primary Fermentation: 1 weeks at 66ºF – 70ºF

Secondary Fermentation: 2 weeks at 66ºF – 70ºF.

Fermentation Notes: Force carbonate or bottle condition with 3/4 cup dissolved priming sugar and 1/4 packet of WLP039 yeast for 3-4 weeks.

Original Gravity: 1.059

Final Gravity: 1.015

Alcohol by Volume: 5.6%

IBU: 32

Color: 27