Punkelweizen

All Grain Recipe

Submitted By: Scorched (Shared)
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Batch Size: 5.50 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 6.43 galStyle Guide: BJCP 2008
Color: 18.5 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 33.6 IBUsBoil Time: 60 min
Est OG: 1.066 (16.1° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Single Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Dark Munich Malt - 13L (13.0 SRM) Grain 1
5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2
3 lbs Wheat Malt, Ger (2.0 SRM) Grain 3
10.00 oz Wheat Malt, Dark (9.0 SRM) Grain 4
4.00 oz Special B Malt (180.0 SRM) Grain 5
1 lbs Munich Malt - 10L (10.0 SRM) Grain 6
10.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7
8.00 oz Victory Malt (25.0 SRM) Grain 8
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9
1.00 oz Tettnang [6.9%] - Boil 60 min Hops 10
1.00 oz Tettnang [6.9%] - Boil 15 min Hops 11
56.00 oz Pumpkin Puree (Boil 0 min) Misc 12
1.0 pkgs Bavarian Wheat Yeast (Wyeast Labs #3056) Yeast 13
3.00 tsp Spice Blend (Primary 7 days) Misc 14
1 lbs Brown Sugar, Light (8.0 SRM) Sugar 15
1.00 tsp Spice Blend (Bottling 7 days) Misc 16

Notes

Checked in at 1.064 prior to sweetened pumpkin addition. Checked in at 1.066-1.070 after. Thickened wort made readings non-reapeatable. Pumpkin mix added after wort was cooled down to temp. Largely over volume as well. Over 6 gallons. Spice taste subsided during fermentation. Mixed in additional 1/2-3/4 tsp of spice blend prior to bottling.

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