Midnight Lantern Pumpkin Stout

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If you are looking for the perfect pumpkin beer, then look no further! This stout is amazing and it packs more pumpkin flavor than you can handle. This is the perfect brew for fall and one that you sip on all night long. 

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Midnight Lantern Pumpkin Stout
Midnight Lantern Pumpkin Stout

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    1 Can Cooper’s Dark UME

    1 Packet of Smooth DME

    1 Packet of Lactose

    1 Packet of Chocolate Malt

    1 Packet of Crystal 40 Malt

    1 Packet of Carapils Malt

    1 Packet of Glacier Hops

    1 Packet S-33 Yeast

    2 Hop Sacks

    1 Packet of No-Rinse Cleanser

    You Provide

    12-15oz Pumpkin Puree, lightly browned in a pan 

    1/2 tablespoon Pumpkin Pie Spice

    1 tablespoon Vanilla Extract 


    Wasatch Brewer Black O' Lantern


    Flavor: Malty

    Original Gravity: 1.072

    Final Gravity: 1.025

    ABV: 6.2%

    SRM: (Color): 33

    IBU: (Bitterness): 29


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to 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. Add all the grains into one of the muslin sacks and tie it closed so that the grain can flow freely within
    the sack. Set aside. 

    2. Add 8 cups of water to a 1 gallon or larger boil pot. Begin heating the water to a range of 155-160
    degrees F and hold, at this range. Next, add the grain sack into the water, and maintain the 155-160
    temp for 30 minutes. 

    3. While you wait, add the packet of Mt. Hood hop pellets to the second muslin sack and tie it closed so
    that the hops can flow freely within the sack. Set aside. 

    4. Next add your pumpkin Puree to a small saucepan, and brown it on the stove lightly. Stir in the
    pumpkin pie spice and remove pan from heat. Set aside to cool.

    5. After the 30-minute steep has completed, turn off the heat and remove the grain sack from the pot
    and place it into a colander to drain, allowing the runoff to flow back into the pot, and rinse the grain
    with one cup of hot water (around 160 degrees), letting the excess runoff flow back into your pot. DO
    NOT squeeze the grain sack. Once drained, discard the grain sack. 

    6. Increase the temperature of the grain water to med/high and sprinkle in the packet of DME and stir to
    dissolve. Continue stirring constantly to keep the rising foam in check. If it begins to rise, pull the pot off
    the heat, and lower the temperature slightly, continuing to stir (about 5 to 20 minutes depending on
    your particular conditions), until you hit the hot break which is where the foam has subsided, and the
    solution is now boiling. 

    7. Once the hot break has subsided and the mixture is at a low rolling boil, add in the hop sack
    containing the Glacier hops. This hop sack will boil for a total of 30 minutes.

    8. Once 25 minutes has passed, add in the packet of lactose sugar and the spiced pumpkin puree you
    prepared earlier, and stir to combine. Allow mixture to boil for 5 more minutes (30 minutes total). Then
    remove pot from heat. 

    9. Add in the can Cooper’s dark UME and stir with a sanitized spoon to combine. This unfermented
    mixture is called “wort”. 

    10. Fill your fermenter with cold tap water to mark 1 on the back. If using any other fermenter this
    would be approximately 1 gallon of water. 

    11. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding
    more cold water. (If you have a different fermenter top it off with cold water to the 8.5-liter mark). 

    12. Stir your wort mixture vigorously with your sanitized spoon or whisk. 

    13. Sprinkle the S-33 yeast packet into the keg, and screw on the lid. Do not stir. 

    Put your fermenter in a location with a consistent temperature between 68° and 72° F and out of direct
    sunlight. Ferment for 14 days, total.


    This is the process of adding extra ingredients to a beer which will impart more flavor and aroma to your beer.

    1. At day 7 of fermentation, using a sanitized spoon, add one tablespoon of Vanilla extract to the
    fermenter and allow to ferment for 7 more days. 


    After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

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