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If something is worth doing, it's worth doing all the way. And that's exactly what we've done with this pumpkin beer. It was made with real pumpkins, then routed through a pumpkin tap and paired with bread made from spent grains and soup made with pumpkins from the fermenter. That said, here's our pumpkin beer recipe:
Pumpkin Beer Recipe Ingredients
- Beginning water volume: 7.46 gallons (28.2 liters).
- Marris Otter 7 pounds 8 oz (3.4 kg) (75%)
- Munich Malt 2 pounds (.9 kg) (20%)
- Caramunich Malt 8oz (227 grams) (5%)
- 4.25 pounds (1.9 kg) cooked (at 420F for 60 mins) pumpkin
- 8 ounces (227 grams) brown sugar beginning of the boil (we used light)
- 6.5 grams of cinnamon
- 0.5 gram of ginger
- 1 gram of nutmeg
Pumpkin Beer Process
- We mashed at 155 degrees Fahrenheit (68.3 degrees Celsius)
- We boiled for 60 minutes
- Add pumpkin and brown sugar at start of boil
- Add cinnamon, ginger, and nutmeg at 5 minutes
The beer had nice body, decent head retention, a beautiful orange color, and it tasted like pumpkin spice. It actually could have and maybe should have been a bit sweeter. The ABV clocked in at 5.25% and overall, the flavor was pleasant. It is good beer, but honestly it wasn't as good as our sour pumpkin ale recipe which was awesome.
Pumpkin Beer Soup
We literally scooped a quart or so of the pumpkins out of the fermenter and tossed them in a blender powerful enough to actually heat ingredients into soup. We added a cup of broth, a cup of cream, some salt, and some sugar. It was already spicy enough from the fermenter. It was great!