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.
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Staff
|6.6 lbs||Briess CBW® Pale Ale Liquid Malt Extract||60 min boil|
|1 lb||Briess Aromatic Munich 20L Malt||Steeping Grain|
|1 lb||Briess Dark Chocolate Malt||Steeping Grain|
|0.5 lb||Briess Goldpils® Vienna Malt||Steeping Grain|
|0.5 lb||Briess Barley Flakes||Steeping Grain|
|6 lb||Fresh Cubed Pumpkin||Steeping|
|1 oz||Perle Hops (8% AAU)||60 min boil|
|2 tbsp||Fresh Grated Ginger||10 min boil|
|0.5 tsp||Ground Nutmeg||10 min boil|
|0.5 tsp||Ground Cinnamon||10 min boil|
|0.5 tsp||Ground Allspice||10 min boil|
|1 pack||WLP039 East Midlands Ale Yeast||Fermenter|
|1 capsule||Seryomyces Yeast Nutrient||10 min boil|
- Bring 2.5 gallons of water to 154ºF and steep grains and pumpkin for 60 minutes.
- Remove grains and pumpkin and stir in 6.6 lbs of Briess CBW® Pale Al eLiquid Malt Extract.
- Bring water to a boil and add 1 oz of Perle Hops.
- After 50 minutes, add ginger, nutmeg, cinnamon, allspice and yeast nutrient.
- Boil 10 minutes and turn heat off.
- Cool beer to 70ºF. Transfer to fermenter. Fill to 5 gallons with water.
- 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%