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1/2 lb Crystal 40L
1/2 lb Crystal 120L
1/2 lb Belgian Carapils®
1/4 lb US Wheat
6 lb Pale Liquid Malt Extract
1 oz NZ Wakatu (60 min.)
1 oz Hallertau Mittelfrüh (30 min.)
Wyeast 1007 German Ale
White Labs WLP029 German Ale/Kölsch
30 oz Libby’s Pure Pumpkin
3/4 tsp Cinnamon
1/4 tsp Ground Ginger
1/4 tsp Ground Clove
6 tsp Amylase Enzyme
5 tsp Pectin Enzyme
1 tsp Brew Saltz
1 tsp Irish Moss
If you chose liquid yeast, prepare the yeast according to the directions on the back of the package. If you chose a dry active yeast, you will need to add it after the wort has cooled, refer to step 12.
Prepare the pumpkin by heating 1 qt of water to 175° F then turn off heat and mix in 30 oz of Libby’s Pure Pumpkin along with the spices. Add 6 tsp Amylase Enzyme and stir vigorously for 1 minute. Cover and set aside.
Put grains into a grain bag or muslin bag. Heat 1.5 gallons of filtered water along with Brew Saltz to 165° F then turn off heat and add grain bag.
DO NOT add grains to water above 165° F.
Steep grains for 20 minutes. Stir grain bag gently from time to time and leave pot uncovered.
Remove grain bag and let it drain into the brew pot. Discard grains.
DO NOT squeeze grain bag.
Add an additional gallon of water and with the heat off, add malt extracts and stir. Turn on heat and while stirring bring to a boil.
Make note of the time the boil starts and add 1 oz of NZ Hallertau hops.
Do not boil too hard, make sure it is a calm boil.
After 30 mins of boiling add 1 oz Hallertau Mittelfrüh hops.
After an additional 20 mins of boiling add the pumpkin mixture along with the Irish Moss.
Boil a final 10 mins then turn off heat and gently stir for a few minutes. Cool the wort and strain while adding to fermenter on top of 2 gallons of very cold water.
HINT: 8 lbs of filtered ice = 1 gallon of water.
Top off to 5 gallons and add 5 tsp Pectin Enzyme.
After the wort cools to 80° or below open the yeast package and pour the contents on top of the wort.
Ferment for 7-10 days at 68°-72° F.
Optional: You can transfer from primary to secondary after 4 days and leave in secondary for 7 days.
The final specific gravity should be 1.010-1.012. To bottle, rack into bottling bucket. Heat 12 oz of water and 3/4 cup dextrose in microwave for 2 minutes then add to bottling bucket. Stir together gently and thoroughly. Bottle and cap. Store at room temperature 7-10 days.
Chill as needed and enjoy!