When it comes to beer pumpkin can be quite polarizing. This pumpkin spice latte stout is bursting with roasted coffee flavors and just a pinch of spice character. Often pumpkin flavored foods or drinks don’t use pumpkin at all. Instead, they use a pumpkin spice blend that gives the impression of flavors associated with pumpkin pie. Pumpkin spice is a mix of cinnamon, ginger, nutmeg, allspice, and clove. One of the most notorious examples of this is the pumpkin spice latte.
If you’re looking for another great pumpkin recipe check our How to Brew Pumpkin Amber Ale.
For this recipe, we’re making a 5-gallon batch using the brew in a bag method. To start up we heat up 6 gallons of water to 163 F. Once the water is heated up we add the grain bag and then the grains.
- 80% Halcyon
- 8% Flaked Oats
- 6% Roasted Barley
- 6% Chocolate Malt
We plan to mash at 156 F for 45 minutes. Give it a good mix and cover it up. After 45 minutes we pull out the grains. We rinse the grains with 1.5 gallons of water. Then we bring the wort to a boil for 45 minutes. Once the boil started we add 2 oz of East Kent Goldings. They add a slight floral earthiness that will pair nicely with the coffee stout.
Adding the spice
At the 15 minute mark, we drop in the wort chiller. Then at the end of the timer, we turn off the heat and add in the star ingredient, the pumpkin spice. Were using 2 Tbsp. Once it’s all in and fully dissolved we turn on the wort chiller to cool down the wort.
When the wort has cooled down to 67 F we transfer it into a fermenter. For yeast were using SafAles S-04 English Ale. It’s our favorite for stouts. We will ferment at 67 F for 7 days.
After 1 week we transfer the beer into a keg. The color of the beer is extremely midnight black. Just as we have expected the coffee is the dominant flavor. In the end, we get a hint of warming spices. Those pumpkin spice flavors are balanced out by the coffee.