Pennant Race Pumpkin Wheat 
All Grain Recipe
Submitted By: BleacherBrewing (Shared)
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| Brewer: Jason Chalifour | |
| Batch Size: 2.25 gal | Style: Autumn Seasonal Beer (30B) |
| Boil Size: 3.62 gal | Style Guide: BJCP 2015 |
| Color: 13.3 SRM | Equipment: 2 G batch Pot ( 5 Gal/19 L) - Mini-BIAB |
| Bitterness: 18.2 IBUs | Boil Time: 60 min |
| Est OG: 1.075 (18.3° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.016 SG (4.1° P) | Fermentation: Ale, Single Stage |
| ABV: 7.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2.00 gal |
Salem/Beverly MA |
Water |
1 |
| 3 lbs |
Red Wheat (3.2 SRM) |
Grain |
2 |
| 1 lbs 8.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
3 |
| 1 lbs 8.00 oz |
Pale Malt (6 Row) US (2.0 SRM) |
Grain |
4 |
| 8.00 oz |
Caramel Wheat Malt (46.0 SRM) |
Grain |
5 |
| 2 lbs |
Pumpkin (14.0 SRM) |
Extract |
6 |
| 0.40 oz |
Mt. Hood [6.0%] - Boil 60 min |
Hops |
7 |
| 0.20 oz |
Mt. Hood [6.0%] - Boil 10 min |
Hops |
8 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
9 |
Notes
Original recipe called for all 6-row, but I did not order enough and had to sub in the 2-row.
Used approx 2lbs pumpkin purée. Made it impossible to hit mash temp. Purée caused temp to be too low, I added heat, didn't pay adequate attention and the temp was up to 180, added ice and cold water, and was too low again. all the extra water made the volume too high so I boiled for 90 mins. Added 1/8 tsp ground ginger, cinnamon, and nutmeg. Approx 1/16 tsp ground cloves. Pitched 5 cups starter wort.
Not sure why attenuation was so poor. Fermented within range of yeast, I should have pitched more than enough cells. Fermentation started quickly, there was airlock activity for several days. Trub loss was significant at bottling. Maybe I should have given the wort another week on the yeast cake.This Recipe Has Not Been Rated
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