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Pumpkin ale roasted recipe

Spicy Pumpkin Ale

Orange beer with roasted pumpkin and lots of spices. It is not bitter and with little foam and so it drives the girls crazy ;-D
5 from 1 vote
Prep Time 1 hr 30 mins
Cook Time 2 hrs
fermenting time 7 d
Total Time 7 d 3 hrs 30 mins
Course Drinks
Cuisine beer, home brew, hop free beer
Servings 60 pints
Calories 300 kcal

Equipment

  • Brewzilla 35 liters kettle
  • Stainless Steel Brew Bucket
  • siphon and bottling equipment

Ingredients
  

Fermentables

  • 3 kg Malt extract, Pilsner malt (add 3.75kg instead) or base malt remember to use extra weight for grains.
  • 3 kg Roasted pumpkin Take overripe pumpkin and peel them.
  • 0.5 kg Caramel/crystal/carapills To get that malty sweet flavor
  • 0.5 kg Munich/Victory or roasted malt Use the SRM calcultor to get the right beer color.

Spices & Hops

  • 10 gm Magnum or bittering hops Add them 60 minutes before flame off
  • 30 gm Citra Hop Add them 15 minutes before flame off.
  • 12 gm Peeled fresh ginger
  • 1 stick Cinamon Don't use powder
  • 10 Kernels Cloves
  • 1 tsp Nutmeg
  • 8 gm Garam Masala Customize this to your taste

Regular addatives

  • 10 gm Stout Porter Beer Yeast
  • 50 gm Priming Sugar
  • 6 gm Irish Moss

Instructions
 

Preparing Pumpkin

  • Take the ripe pumpkin (but before it dries up). Remove the seeds and peel the rind (hard skin)

Set your oven at 180 Degree Celsius and bake the pumpkin for 90 minutes. Cover the tray with a aluminium silver foil so that moisture is retained. (like a pie)

  • Mash the baked pumpkin into a pulp and now we are ready for step 2

Making wort

  • Depending on your style (extract based wort, all grain wort or the combination), set the mashing temperature and steps.
  • Add about 1 Liter of water for every 500gm of grain plus pumpkin mixture. Add the combination to 65° Celsius for 60 minutes followed by 20 minutes at 75 degrees. If using extract, skip to next step.
  • Add spices & bittering hops for 60 minutes, aromatic hops for the last 10-15 minutes. Add irish moss in the last 10 minutes.
  • Cool the wort to 30 degrees and add hydrated dry beer yeast.
  • Transfer the primary and allow it to ferment it out for a week
  • Cold crash to make it less hazy for 48 hours.
  • Add ½ teaspoon of priming sugar per pint and bottle it
  • After 3 days serve at your halloween party.

Notes

Customize the spices to match your taste. Also, it complements the Halloween perfectly.

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Keyword gruit beer, halloween beer, pumpkin