Purchase our Pumpkin Rising recipe here.



Click here for printable instructions.


RECIPE INCLUDES:

  • 1 Can Bewitched Amber Ale Brewing Extract
  • 1 Packet Dry Brewing Yeast (under lid of Brewing Extract)
  • 1 Packet S-33 Dry Ale Yeast
  • 1 Sachet Pumpkin Pie Spice
  • 1 Packets No-Rinse Cleanser


YOU PROVIDE:

  • 10 oz. Pumpkin Purée
  • ¾ Cup Light Brown Sugar


Additional Information

OG: 1.060 (approx.) -- FG: 1.013 (approx.)

Suggested lager time is 2 to 6 weeks.

Flavor: Balanced

ABV (alc/vol): 6.3%

SRM (Color): 15

IBU (Bitterness): 30

 



STEP 1: SANITIZING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions by visiting our help desk.)

NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

STEP 2: BREWING

Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

  1. Remove the yeast packet from under the lid of the can of Brewing Extract, it's not needed for this recipe, then place the unopened can in hot tap water.
  2. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot, then add in the brown sugar. Stirring constantly until the brown sugar is dissolved, bring water to a boil, then remove from heat
  3. Open the Brewing Extract and pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
  4. Fill keg with cold tap water to the 4-quart mark on the back.
  5. Pour the wort into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously with the spoon or whisk.
  6. Sprinkle ONLY the Safale S-33 yeast packet into the keg, and screw on the lid. Do not stir. 
  7. Put your keg in a location with a consistent temperature between 59° and 75° F (15°-23° C), ideally about 66° F and out of direct sunlight.
  8. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.
  9. At the 1 week mark, sanitize your measuring spoon. Spread the pumpkin in a thin layer in a shallow pan and cover the pan with foil. Bake at 350° F for 30-45 minutes until the pumpkin begins to brown and the sugars caramelize, watch it carefully so it doesn't burn. Once the color and aroma is developed turn the oven off and allow the pan to remain inside until cooled to 70°F(about an hour). Once cool, mix the pumpkin pie spice with the pumpkin puree.
  10. Open the lid of the fermenter and gently add the pumpkin, replace lid. DO NOT STIR. Ferment for 14 days.

Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks.


After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process. 

Step 3: BOTTLING AND CARBONATING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions by visiting our help desk.)