Love pumpkin, pumpkin beer…well that’ll be delicious for cooking….or just for drinking.
Grain: 0.5 lb American 20L Crystal
0.5 lb Dark German Munich
Extract: 7lbs Golden LME
Hops: 1oz German Tettnanger
Yeast: Wyeast 1056
Pumpkin: 4-5 lbs (a medium sized pumpkin) baked and pureed
Sugar: 1 cup packed brown sugar
1/4 cup granulated white sugar
Vanilla: 1 tsp vanilla extract
Spice Mix (you will use 1 tbs of this):
2 tsp ground Cinnamon
1 tsp ground ginger
0.5 tsp ground cloves
0.5 tsp nutmeg
1 tsp all spice
Half Whirlfoc tablet or equal Iris Moss
Original Gravity: 1.060 Final Gravity: 1.018
Primary Ferment: 7 days
Secondary Ferment: 7 days
Cut up your pumpkin by taking out the “guts and seeds” and slicing off the shell. Place the meat of the pumpkin on baking sheets and bake at 400 degrees for 1 hour. Once baked, run the pumpkin through a food processor or blender.
Put the puree into a bowl and add the sugars, vanilla, and 1 tbs of the Spice Mix.
Place this puree in a Muslin Bag and set aside. From this point on we will call this the “pumpkin mix”.
#1: Bring 2.5 gallons of water to 150 – 160 degrees
#2: place grains in a muslin bag and put grains in water
#3: steep grains for 30 minutes
#4: remove wort from heat and add LME
#5 return to heat and bring to a boil
#6 once there is a rolling boil start the boil clock (60 min)
60 min – 0,5 oz Tettnanger Hops
15 min – Whirlfloc or Irish Moss
8 min – Pumpkin mix in Muslin Bag
2 min – 0.5 oz Tettnanger Hops
#7 Cool the wort to below 80 degrees in an ice bath or with wort chiller
#8 Fill your fermenter with 2.5 gallons of cold water.
#9 Add the wort to the fermentor
#10 Add enough water to your fermentor to make 5 gallons.
#11 take Specific gravity — should be between 1.060 and 1.066
#12 pitch yeast
#13 agitate the wort by stirring vigorously
#14 cap the fermentor and place your lock.
#15 place in a temp controlled environment to maintain a range of 66 – 74
#16 Rack at 7 days
#17 at day 14 bottle or keg.