Pumpkin Rising

Good gourd, almighty! This beer has that pie flavor and aroma that has been so elusive in many pumpkin beers. Baking the pumpkin to caramelize the flavors, then adding it and the spices after fermentation is complete, really enhances the flavors so they shine most brightly against the malt back drop. With a thick, creamy head and a lingering spice finish, this is truly a beer with which to celebrate the holidays in style!

$29.95
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Pumpkin Rising

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$29.95

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    Click here for printable instructions.

    PROFILE:

    Good gourd, almighty! This beer has that pie flavor and aroma that has been so elusive in many pumpkin beers. Baking the pumpkin to caramelize the flavors, then adding it and the spices after fermentation is complete, really enhances the flavors so they shine most brightly against the malt back drop. With a thick, creamy head and a lingering spice finish, this is truly a beer with which to celebrate the holidays in style!

    FOR FANS OF: 

    Harvest Pumpkin Ale - Samuel Adams
    Pumpkick - New Belgium Brewing

    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 Packet No-Rinse Cleanser

    YOU PROVIDE:

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

    Additional Information


    • OG: 1.060 (approx.) -- FG: 1.013 (approx.)
    • Flavor: Balanced
    • ABV (alc/vol): 6.3%
    • SRM (Color): 15
    • IBU (Bitterness): 30
    • BJCP Style: 30. Spiced Beer - 30A. Spice, Herb, or Vegetable Beer

    Ferme­ntation

    Carbo­nation

    Bottle Condi­tioning

    Total Brew­ing Time

    3 Weeks 3 Weeks 2 - 6 Weeks = 2 - 3 Months

    Click here for printable instructions.

    Pumpkin Rising 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 Packet No-Rinse Cleanser

    YOU PROVIDE:

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

    Additional Information


    • OG: 1.060 (approx.) -- FG: 1.013 (approx.)
    • Flavor: Balanced
    • ABV (alc/vol): 6.3%
    • SRM (Color): 15
    • IBU (Bitterness): 30
    • BJCP Style: 30. Spiced Beer - 30A. Spice, Herb, or Vegetable Beer

    Ferme­ntation

    Carbo­nation

    Bottle Condi­tioning

    Total Brew­ing Time

    3 Weeks 3 Weeks 2 - 6 Weeks = 2 - 3 Months

     

    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 #1 mark on the back.
      5. Pour the wort into the keg, and then bring the volume of the keg to the #2 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 68° F (15°-20° C) and out of direct sunlight. 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.
      8. 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.
      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.
      11. Ferment for 14 more days. 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. You’ll ferment for 21 days total.


      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.)

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