Brewing an Imperial PUMPKIN Brown Ale | Grain to Glass | How to Brew with PUMPKIN

In this video, I brewed a pumpkin beer in the style of an Imperial Brown. The idea was to create a strong, substantial beer with a lot of biscuity, bready and “pie-like” qualities to support the addition of spices and pumpkin to the beer. The beer took about a month to reach a good level of drinkability and was pretty tasty overall. The spices were a bit strong at first but later turned into a very nice, complex beer which will do well during both the fall season and the holiday season. If you’re not into brewing with spices or pumpkin, the base beer makes a solid Imperial Brown Ale!
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Recipe for 5.5 gallons, your efficiency may vary:

“Plastered Pilgrim”

7.6% ABV 24 IBU

12 lb Maris Otter (59.3%)
2.5 lb Munich Malt (12.3%)
1.5 lb Brown Malt (7.4%)
1 lb Biscuit Malt (4.9%)
0.5 lb Caramunich (2.5%)
0.25 lb Carafa II (1.2%)
0.5 lb Brown Sugar (2.5%)
2.5 lb Cooked Canned Pumpkin (9.9%)

Cook pumpkin at 350 F (176 C) for 30 min
Mash at 152 F (67 C) for 90 min with the pumpkin added

Water (ppm): Ca: 54, Mg: 10, Na: 78, SO4: 105 Cl: 123, HCO3: 70

90 minute boil
60 min – 0.5 oz (14g) Warrior (17.6% AA)
5 min – Add Brown Sugar and 1.5 tablespoons of Pumpkin Pie Spice (Cinnamon, cloves, ginger, allspice and nutmeg)

OG: 1.073

2 packets or 1 starter of Wyeast 1187 Ringwood Ale

Ferment at 65-68 F (18-20 C) for 2-3 weeks

FG: 1.016
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0:00 Introduction and welcome
1:24 Style description and approach
5:38 Recipe
10:38 Mash
13:33 Boil
16:52 Fermentation plan and yeast pitch
20:04 Fermentation follow up
21:41 Pour and tasting
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don’t just take my word for it, do your research before you decide to buy.

Music provided by Epidemic Sound
#pumpkinbeer #spicedbeer #brownale