Back to SearchPumpkin Beer
5.0 stars based on 1 votes
Beer Style: Munchner-Style Helles, Fruit and Vegetable, Herb and Spice
Recipe Type: partial mash
Yield: 6 gallons
Description:
Pumpkin Beer is a hearty, gluten-free ale crafted from malted millet, buckwheat, and oat, delivering a rich, malty backbone that complements the warm spice and roasted pumpkin flavors. Sweetness and fermentable depth come from sorghum syrup and honey, while Amarillo and Willamette hops provide gentle bitterness and aroma. Spiced with cinnamon, nutmeg, mace, and sweet orange peel, and aged with whiskey-soaked oak, this beer offers a complex, autumnal character—all fermented with Mangrove Jacks M84 yeast and enhanced with yeast nutrient to create a smooth, flavorful gluten-free brew.
Ingredients:
- Grain Bill ---------------------------------------
- 4 lbs Pale Buckwheat Malt
- 4 lbs Pale Millet Malt
- 1 lb Pale Oat Malt
- Fermentable Bill ---------------------------------------
- 5 lbs Sorghum Syrup
- 1 cup Honey
- Hop Bill Summary ---------------------------------------
- 1.25 oz Amarillo Hops
- 1 oz Willamette Hops
- Other Ingredients ---------------------------------------
- 5-6 lbs Roasted Pumpkin (Roast pumpkin at 350F until soft and edges brown)
- 1 tsp Cinnamon
- 3/8 tsp Nutmeg
- 1/8 tsp Mace
- 7 g Sweet Orange Peel
- 1 tsp Irish Moss
- 1 pkg Mangrove Jacks M84
- Yeast Nutrient
- 1 cup Whiskey soaked shredded Oak (Start soaking shredded Oak on brewing day or sooner)
Additional Instructions
Primary Ferment: 21 days at 68 degreesSecondary Ferment: 30 days at 53 degrees
Beer Profile
Alcohol by Vol: 0.0%Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 6.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations.
Bring to boil. Remove from heat and add sorghum syrup (this prevents scorching the syrup), return to boil allow to achieve hot break.
5-6 lbs Roasted Pumpkin (90 min)
1 oz Amarillo Hops (70 min)
1 oz Willamette Hops (50 min)
1 tsp Cinnamon (50 min)
3/8 tsp Nutmeg (50 min)
1/8 tsp Mace (50 min)
7 g Sweet Orange Peel (50 min)
1 cup Honey (15 min)
0.25 oz Amarillo Hops (10 min)
1 tsp Irish Moss (10 min)
1 pkg Mangrove Jacks M84
Yeast nutrients per dosing and time addition recommendations
Secondary:
1 cup GF Whiskey soaked shredded Oak
Recipe Note: This recipe was most likely developed between 2010-2014 before buckwheat, millet and rice malt was widely available. Therefore, it utilizes many gluten-free ingredients readily found at a LHBS or grocery store.