Get some Pumpkin in your Mash

I just turned a Mangrove Jack's Session Ale into a Pumpkin Ale! See how here:

I am not a big fan of Pumpkin Ales, but I know a lot of people LOVE them! I was recently asked how to design and brew one. I turned to the American Homebrewers Association for some "how to". I might just try it! Here is an edited version of what you will find on the website.

How to make a Pumpkin Ale out of your favorite recipe:

Pumpkin is traditionally added to pale colored lightly hopped ale, but today pumpkin is added to all beer styles.

If using fresh pumpkin, it is best to prepare it by baking halved pumpkins at 325°F for two hours, then removing the skin and mashing before adding at the step you choose. If using canned pumpkin (not pie mix), you can simply take some of the water intended for the first infusion to dissolve the canned pumpkin before adding to mash.

You can add a few pounds of pumpkin (3-5 lb per 5-gallon batch) directly to the mash, or mini-mash. Or pumpkin can be added at just about any point in the boiling process, but typically within 5-15 minutes left of boil.

Pumpkin added to an all-grain mash could cause a stuck sparge HBA suggest allowing for a protein rest


Let me know if you try it and how it comes out!

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