The Great Belgian Pumpkin Beer

The Great Belgian Pumpkin Beer

Recipe by Mitch, O’Connor’s Home Brew Supply Brew Expert

For the past month we have been helping people put together recipes for their pumpkin beers.  Here is one that I know you will enjoy.  Come on in, and we can get the ingredients together for you!

Brewing Specs

Type: Extract

Batch Size: 5 gallons

Boil Size: 4.01 gallons

Boil Time: 60 minutes

Final Bottling Volume: 5 gallons

Fermentation: Ale, Two Stage

Equipment: 5 gallon brew pot

I typically roast a medium sized pumpkin in the oven for about an hour at 325 degrees. I like to clean it, cut it up into chunks (2in x 2in), and put it into a shallow baking pan. Most people put some water in the bottom so it does not burn, and it helps break the pumpkin down more….but I use apple cider instead for the taste. After the pumpkin is roasted, I throw it all in my pot with brewing water heated to 155 degrees. At this point I also add the steeping grains. I steep this one for an hour, because the water is so dense it needs more time to absorb all the flavors from the grain. After the hour of steeping you can do one of two things: 1. You can dump the brewing water through a strainer to get the big pumpkin chunks out, or 2. You can boil the wort with the pumpkin in there. I have done it both ways, and they both work. I found that I got a little bit more pumpkin flavor by leaving it in, but I do not think it makes that much of a difference. At this point, just continue brewing like normal.

As a side note: Canned pumpkin can be used in place of a fresh pumpkin. Just make sure it is 100% pumpkin. You do not need to roast canned pumpkin either. You also do not need to strain it, as it is usually pureed. It will pretty much dissolve in your kettle.

Prepare for Brewing

Total water needed: 7.21 gallons

Steeping Grains: Steep at 155 degrees for one hour

6 lbs Pumpkin

8 oz Biscuit Malt

8 oz Vienna Malt

8 oz Crystal 60

3 oz Black Patent

Remove grains and prepare to boil wort

Boil Wort

Add water to achieve boil volume of 4.01 gallons

Estimated pre-boil gravity is 1.095 SG

Boil Ingredients

9.5 LBS Golden Light LME

1 oz Northern Brewer hops (60 minutes)

1 0z Hallertauer hops (15 minutes)

2 teaspsons Pumpkin Pie Spice

Estimated Post Boil Volume: 3.64 gallons

Estimated Post Boil Gravity: 1.073

Cool and Prepare Fermentation

Cool wort to fermentation temperature

Transfer wort to fermenter

Add water to achieve final volume of 5 gallons

Fermentation Ingredients

1 package of Belgian Abbey II Wyeast (1762)

Measure actual original gravity (Target: 1.073)

Measure actual batch volume (Target: 5 gallons)


Primary fermentation for 4 days at 67 degrees

Secondary fermentation for 10 days at 67 degress

Prepare for bottling/kegging

Measure final gravity

Age for appropriate amount of time


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