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Pumpkin Cream Ale Beer Recipe

Source Video | Source Blog

5 Gallons of ber with 6 – 8% beer. Best to brew when it’s pumpkin season time.

• 3.3 lbs Extra Light LME (liquid malt extract)
• 2 lbs Pilsen Briess DME (dried malt extract)
• 1 lb corn sugar
• 1.25 oz Willamette Hops (bittering)
• 1 oz Willamette Hops (aroma)
• 8 – 10 lbs pumpkin (smaller pie pupkins)
• 3/4 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp vanilla extract
• 1/2 cup brown sugar
• 1 sachet yeast
• 1 tsp Irish Moss (optional)

8 – 10 pounds pumpkin and mash it up to a paste. Boil for 30 – 45mins. Brewer used a beer extract. Stir it into the pot. Boil for 45mins. At boil, put in hops. Last 5 mins put in cinnamon, clove, ginger and all the spices, and the finishing aroma hops. Pitch yeast. 86 – 92 F to hydrate the yeast.

How to do the Pumpkin:

• Prepare Pumpkin for baking:
  • Cut the pumpkin in half and clean it out. Cut into small pieces. Put small pieces of pumpkin onto a baking pan with a bit of water to the pan.
  • Roast roast in oven at 325 F (163 C) for 1 hour (or until soft).When it’s soft, it’s easier to mash into a paste.
  • Once roast is finished, scoop off pumpkin away from skin. Mash it into a paste.

Boiling Timeline:

• At start of boil, put in bittering hops
• 45 mins into boil – add dried malt extract and corn sugar
• 50 mins into boil – add aroma hops, spices and vanilla extract (add Irish Moss optional)
• 60 mins into boil – complete.

Cool wort to 70 F (21 C). Pitch yeast. Ferment for 1 week or until stops bubbling. Do 2nd fermentation for 2 weeks (optional).