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Pumpkin Porter Beer


Like pumpkin pie in a bottle! Dark, rich and body warming You’ve got to try this one to believe it. A perfect way to start the autumn holidays without filling up on desserts. Pumpkin Porter is a great beer to enjoy while watching the Thanksgiving Day football games!

You can get all the ingredients and beer making equipment you need to make this Pumpkin Porter at MR. Beer. It's where I get all my beer making supplies.

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  • Pumpkin Porter Beer Recipe
  • 1 Can West Coast Pale Ale
  • 1 Can Creamy Brown UME
  • 1 Packet Dry Brewing Yeast
  • 1 Packet One-Step™ Sanitizing Cleanser
  • Cooked Pumpkin Puree (you provide)
  • Cinnamon (you provide)
  • Nutmeg (you provide)
  • Brown Sugar (you provide)


Adapted from


Step 1

1: Sanitizing
Follow the steps outlined in your Standard Brewing Instructions.
Step 2: Brewing
Fill keg with cold water to the 4-quart mark on the back.
Remove yeast packet from under lid of beer mix, then place unopened cans of mix (and UME, if applicable) in hot water to make the liquid easier to pour.
Using the sanitized measuring cup, place 4 cups of water into a clean 3-quart pot.
Bring to a boil, add the spices, then remove from heat. Add the brown sugar and stir to mix well.
Stir beer mix (and UME, if applicable) into mixture. This mixture is called the wort.
NOTE: Hops will appear as green leaf particles and will not dissolve.
Pour wort into keg. Bring the volume of the keg to the 8.5-quart mark by adding more cold water. Add the can of pureed pumpkin and stir vigorously to mix well.
CAUTION: The liquid contents of the keg should never exceed 140°F.
Sprinkle yeast into keg and allow to sit for 5 minutes. Stir vigorously again, then screw on lid.
Ferment by placing the keg out of direct sunlight and in a location with a consistent temperature. Allow beer to FERMENT A MINIMUM OF TWO WEEKS at room temperature (between 68°-72°F).

Step 3: Bottling & Carbonating
Follow the steps outlined in your Standard Brewing Instructions.
TIP: For best results allow to lager for at least two to four weeks.

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