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Homebrew Recipes

Milk Stout with Pumpkin, Coffee & Vanilla

Tapping into the pumpkin beer phenomenon that dominates the fall months, Sean Gallagher, from Orange County, Calif., created this beer recipe that pays homage to all those who fall head over heels for everything pumpkin. After researching and sourcing information to create the recipe, he tweaked it a couple of times to get it where it is now.

Sean’s been homebrewing for about three years now, and still considers himself rather new to the hobby. He made the switch to all grain at the beginning of 2015. This pumpkin beer recipe is the first recipe he crafted entirely on his own, having previously only made other people’s recipes with minor tweaks.

The vanilla and pumpkin spices compliment each other really well, and the coffee helps balance the beer and bring everything together in one delicious sip. Brew it now and have it ready for the holidays!

Milk Stout with Pumpkin, Coffee & Vanilla | Specialty Beer

Ingredients

  • For 5 Gallons (19 L)
    • 12.5 lb (5.7 kg) 2-Row malt
    • 2.0 lb (0.9 kg) Flaked Barley
    • 1.5 lb (0.7 kg) Pale Chocolate malt
    • 0.5 lb (227 g) Roasted Barley
    • 0.5 lb (227 g) Midnight Wheat malt
    • 0.8 oz (23 g) Magnum pellets (60 min)
    • 1.0 oz (28 g) Golding pellets (30 min)
    • 1.0 lb (454 g) Lactose (10 min)
    • 2 tsp Pumpkin Spice (1 min)
    • 2 Fresh Madagascar Vanilla Beans, whole (7 days)
    • 0.5 lb (227 g) Medium roast coffee beans (cold brew, add at bottling)
    • White Labs San Diego Super Yeast (WLP090)

    Specifications

    • Original Gravity: 1.091
    • Final Gravity: 1.019
    • ABV: 9.45%
    • IBU: 38
    • SRM: 46

    Directions

    To brew this milk stout pumpkin beer recipe, mash at 153°F (67°C) for 60 minutes. Batch sparge. Boil for 60 minutes, following boil schedule.

    Chop vanilla beans and scrape out the inside. Stuff collection in to a small jar with enough vodka to cover the beans. Let this sit for about a week. Toss into primary fermentation.

    Anywhere from 12 to 24 hours before packaging, make a cold brew coffee using 8 oz (454 g) of your favorite medium roast coffee. Add this to your bottling bucket or keg to taste, and carbonate up to 2.4 vol.


    Extract Option

    Want to convert this all-grain recipe to extract or partial mash? Check out these 3 simple steps to convert homebrew recipes.

     
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