Pumpkin Hefeweizen

All Grain Recipe

Submitted By: nhannath (Shared)
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Brewer: Neal
Batch Size: 6.00 galStyle: Weizen/Weissbier (15A)
Boil Size: 8.41 galStyle Guide: BJCP 2008
Color: 3.3 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 11.6 IBUsBoil Time: 60 min
Est OG: 1.050 (12.5° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Two Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 Pie Pumpkin (Mash 60 min) Misc 1
6 lbs Pilsner (Weyermann) (1.7 SRM) Grain 2
6 lbs Wheat Malt, Ger (2.0 SRM) Grain 3
0.50 oz Tettnang [4.5%] - Boil 60 min Hops 4
0.50 oz Tettnang [4.5%] - Boil 30 min Hops 5
1.20 Whirlfloc Tablet (Boil 15 min) Misc 6
0.50 oz Orange Peel, Sweet (Boil 5 min) Misc 7
0.50 tbsp Pumpkin Spice (Boil 5 min) Misc 8
1.0 pkgs Hefeweizen Ale (White Labs #WLP300) Yeast 9

Taste Notes

Great Banana flavours from the yeast. It smelt like banana pudding during fermentation. Two weeks in bottle still get banana / pumpkin flavours through. No great head after initial settling.

Notes

Put Pumpkin Flesh in oven at 350F for 1 hour. Cover in Brown sugar. Include in mash in enclosed in bag.,

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