Pumpkin beer

_20170501_211255Every October I make a big batch of this to see me through the winter. It makes a lovely dark ale, with a slightly sweet tone from the pumpkin.
I have varied the flavour quite significantly by using different types of squash. Butternut with a light malt extract works well to give a nutty flavour to the beer.

This beer usually comes out at 4.5 %



  • 1kg pumpkin
  • 35g hops
  • 500g dark malt extract
  • 375g sugar
  • 12 pints of water
  • Beer yeast (or Young’s super wine yeast extract)


Cut the pumpkin into fist sized pieces and roast _20170501_211524for 20 minutes at 200 degrees Celsius.
Put the pumpkin into a large pan with the hops and cover with 6 pints of water, boil for 30 minutes.

Meanwhile put your sugar and malt extract into a fermentation bin. Strain the pumpkin water through a muslin cloth into the fermentation bin.

Stir well to dissolve all the sugar and malt extract.

Pour in 6 pints of cold water and stir. Make a note of the gravity, it should be around 1040.

Add your yeast and leave to ferment for 3 weeks. Whilst a lot of recipes state much shorter times I find the beer benefits from this extended time.

FB_IMG_1493570217789Don’t forget to check your final gravity, if you haven’t already and want to know the percentage of alcohol in your brew.


Add a level teaspoon of sugar to each bottle and siphon the beer into the bottles. Cap the bottles (or use swing tops) and place somewhere warm for 2 days before moving to somewhere cool.
The beer should be ready to drink in 2 weeks, 3 is better.

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