Pennant Race Pumpkin Wheat

All Grain Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 2.25 galStyle: Autumn Seasonal Beer (30B)
Boil Size: 3.62 galStyle Guide: BJCP 2015
Color: 13.3 SRMEquipment: 2 G batch Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 18.2 IBUsBoil 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.

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