• Favorite
  • Discuss
  • Subscribe
Pumpkin Wheat

Pumpkin Wheat

Specialty Beer • Extract • 5.5 gal


This is a great beer. I spent a lot of time reviewing existing recipes on the internet and in some books I have. This is a distillation of probably >10 recipes.

September 15, 2003 at 08:34am

0.0/5.0 0 ratings

Ingredients (Extract5.5 gal)

  • 0.5 lbs Belgian Caramunich

    Belgian Caramunich

    Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

  • 0.5 lbs Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 6 lbs Dry Wheat; Muntons

    Dry Wheat; Muntons

    Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.

  • 3 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 0.75 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • 0.25 lbs Molasses


    Imparts strong sweet flavor. Use in stouts and porters.

  • 1.5 oz Tettnanger - 5.6 AA% pellets; boiled 45 min


    Mild, slightly spicy. 'Noble'.

  • 1.5 oz Tettnanger - 5.6 AA% pellets; boiled 10 min


    Mild, slightly spicy. 'Noble'.

  • 15 oz Libbys canned pumpkin - (omitted from calculations)

    Libbys canned pumpkin

  • White Labs WLP001 California Ale

    White Labs WLP001 California Ale

    This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.


To boil: 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp allspice 1/16 tsp clove 1 can strained Libby's Pumpkin (15 oz) Added 1/2 cup molasses and 1.5 cups brown sugar

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.084 1.026 - 1.120
Terminal Gravity: 1.016 0.995 - 1.035
Color: 16.8 SRM 1 - 50
Alcohol: 8.9% ABV 2.5% - 14.5%
Bitterness: 29.2 IBU 0 - 100



Transfer day

2003-09-17 2:43pm

It looks like a pumpkin beer. Tastes great. Smells great too. I don't think I'll add the extra spices at priming. It's gravity, at transfer to secondary, is 1.015 (After 8 days in primary).



2003-09-25 9:07pm

In the secondary it's clarifying nicely with a dark orange color to it.



2003-09-29 4:48am

Final gravity is 1.010. I made another addition of spices with the priming suger.


Final product

2003-11-05 8:37pm

Very good. A favorite among friends.


This looks great!

2007-08-15 1:50am

This looks like a great beer and I plan on giving it a try real soon - Fall is in the air. Could you give a little input in regard to your procedures i.e. when you made your spice/pumpkin additions, how you steeped your specialty grains (temp/time),...and basically anything else you can think of that might have made it better or you would change in next go-round. Thanks for the recipe!


Good, but a little too spicey

2007-10-02 9:49am

This brew turned out good, and I will definately brew it up again, but I'll be more restrained on adding any additional spices in secondary/priming - it turned out a little TOO spicey for my taste. My advice, be cautious with your spicing post-ferment - cinnimon especially. I'm gonna brew up a basic amber and might try blending the two to dilute it. In any case, this is a damn good beer.

Post a Comment

Subscribe to this discussion.