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Pumpkin Wheat
Specialty Beer • Extract • 5.5 gal
This is a great beer. I spent a lot of time reviewing existing recipes on the internet and in some books I have. This is a distillation of probably >10 recipes.
September 15, 2003 am 08:34am
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- 0.5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 0.5 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 6 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 3 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 0.75 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 0.25 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1.5 oz
Tettnanger - 5.6 AA% pellets; boiled 45 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1.5 oz
Tettnanger - 5.6 AA% pellets; boiled 10 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 15 oz
Libbys canned pumpkin - (omitted from calculations)
Libbys canned pumpkin
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
To boil: 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp allspice 1/16 tsp clove 1 can strained Libby's Pumpkin (15 oz) Added 1/2 cup molasses and 1.5 cups brown sugar
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.084 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.016 | 0.995 - 1.035 | |
| Color: | 16.8 SRM | 1 - 50 | |
| Alcohol: | 8.9% ABV | 2.5% - 14.5% | |
| Bitterness: | 29.2 IBU | 0 - 100 | |
Discussion
Transfer day
2003-09-17 2:43pm
It looks like a pumpkin beer. Tastes great. Smells great too. I don't think I'll add the extra spices at priming. It's gravity, at transfer to secondary, is 1.015 (After 8 days in primary).
Color
2003-09-25 9:07pm
In the secondary it's clarifying nicely with a dark orange color to it.
Bottling
2003-09-29 4:48am
Final gravity is 1.010. I made another addition of spices with the priming suger.
Final product
2003-11-05 8:37pm
Very good. A favorite among friends.
This looks great!
2007-08-15 1:50am
This looks like a great beer and I plan on giving it a try real soon - Fall is in the air. Could you give a little input in regard to your procedures i.e. when you made your spice/pumpkin additions, how you steeped your specialty grains (temp/time),...and basically anything else you can think of that might have made it better or you would change in next go-round. Thanks for the recipe!
Good, but a little too spicey
2007-10-02 9:49am
This brew turned out good, and I will definately brew it up again, but I'll be more restrained on adding any additional spices in secondary/priming - it turned out a little TOO spicey for my taste. My advice, be cautious with your spicing post-ferment - cinnimon especially. I'm gonna brew up a basic amber and might try blending the two to dilute it. In any case, this is a damn good beer.
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