How to make it

  • Rinse pumpkin, leave skin on & cut into large sections. Bake in 350°F oven for 1 hour 15 min. or until caramelized on outside. Remove skin & crush meat. Or use equivalent cans of Libby's pumpkin.
  • Place pumpkin, gypsum, & grains into a pot. Add 1½. gal. water. Mash at 150°F for 1 hour. Strain into a bucket & sparge with 1 gal. 170°F water. Return to boil & add malt & 1 oz. Willamette. Boil for one hour. At 30 minute mark, add Irish Moss. At 50 minute mark, add remaining oz. Willamette. At 55 minute mark, add spices. Remove from heat & steep 5 min. Pour through strainer into carboy with enough cold water to make 5 gal. Pitch yeast when temperature is 80°F or below. After rapid fermentation is complete, rack to another carboy & allow to finish. This beer must be racked once due to excessive trub. Bottle when fermentation is complete. This beer benefits from extended aging.
  • Yields 5 gal.
  • Based on Thomas Jefferson’s recipe. What a treat! The use of pumpkin, & spices in this makes it a flavorful experience. The recipe has been around a long time. Taste it and see why.
  • Recipe price excludes Gypsum, Irish Moss, Pumpkin, & Spices.
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  • Mel's notes: Good Stuff! But I changed the amount of spices to increasethe flavor. I also left the spices in the fermenter and took them out at the first rack.
  • The first time we made it we did it with the fresh pumpkin. It was just as good (if not better) with the canned pumpkin without all the fuss.
  • October 2005 and October 2006

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