Pumpkel Weizen


Mmmmm…It’s good.

  • 6.6 lbs NW Weizen LME
  • 1.4 lbs Alexander’s Kicker Pale Malt
  • 1.0 lb Crystal (lovi 60)
  • 1.0 oz Perle 7.4 aau (boiling)
  • .5 oz Tettnang 4.4 aau (finishing)
  • 1 small roasted pumpkin (4 lbs for about 4.5 cups)
  • Wyeast 3068 Weihenstephan Wheat
OG: 1.053 FG: 1.013

Cut pumpkin in half, seed, and roast in oven at 375 for 1 1/2 hours. Peel away skin and food process to a pulp. Add grains to 3 qts water and bring to a boil. Strain grains, add 5 qts water and bring to a boil. Add LME, pumpkin mush, and Perle in hop-bag. Boil for 20 minutes and add Tettnang in hop-bag. Boil another 15 minutes. Remove hop bags and strain wort. Add strained pumpkin material to 2 quarts of water and bring to boil. Strain this back into wort. Allow to cool and pitch yeast. Secondary in 4 days and bottle when fermentation ceases.

Check Also

Jamaican Mon Lager

Ingredients: 3.3 Lbs. – Northwestern Midwestern Light Liquid Malt Extract 1 Lbs. – Northwestern Rice …

Leave a Reply