Pumpkin Cream Ale Beer Recipe

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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).