Pumpkel Weizen Beer Recipe

Category Wheat Beer
Recipe Type Extract
Mmmmm...It's good. 
Fermentables
 6.6 lbs NW Weizen LME
1.4 lbs Alexander's Kicker Pale Malt
1.0 lb Crystal (lovi 60)
1 small roasted pumpkin (4 lbs for about 4.5 cups)
 
Hops
 1.0 oz Perle 7.4 aau (boiling)
.5 oz Tettnang 4.4 aau (finishing)
 
Yeast Wyeast 3068 Weihenstephan Wheat 
Procedure 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.

Pumpkin Ale  

Category Fruit Beers
Recipe Type Extract

Fermentables
 6 lbs Northwestern Golden malt extract
1 lbs British crystal malt
2 lbs sliced up pumpkin (NOT the gross seedy junk, the stuff you carve!)
 
Hops
 1.5 oz Fuggles hops for 60 minutes
 
Other
 1 tsp Allspice
1 tsp Cinnamon
1 oz fresh grated Ginger root
1 oz fresh grated Ginger root
1 tsp Nutmeg
 
Yeast Wyeast #1056 (American Ale allegedly the same yeast used by SNBC)
Procedure Add all the spices (including Ginger root) for the last 10 minutes of the boil. OK, now there is some controversey over exactly WHEN to add the pumpkin: the original newsletter said to add 2 inch cubes of pumpkin to the brew-kettle 10 MINUTES before the end of the boil, and to "ferment on" the pumpkin cubes. In the batch I made for the Dixie Cup, I put the pumpkin cubes into the brew-kettle 30 minutes before the end of the boil. I'm not sure this was a good idea - I think I boiled off some pumpkin crud ("crud" is a technical term) that got into the final product. With the batch I just brewed, I am going to add mashed-up pumpkin to the secondary carboy, and rack the contents of the primary on top of it. I used this method with excellent results on a raspberry wheat beer recently. I also used a very different hopping schedule in my most recent batch: 60 minutes - 3/4 oz Willamette (4.5% alpha) 30 minutes - 1/4 oz Willamette 1/2 oz Cascades (5.5% alpha) 5 minutes - 1 1/2 oz Cascades The original recipe said to add finings to clear. I added 1 teaspoon of Irish Moss at 60, 30 and 10 minutes before the end of the boil. I am also considering finings or some other clarification agent in the secondary (pumpkin has got some CLOUDY JUNK in it!).

Pumpkin Ale  

Category Fruit Beers
Recipe Type Extract

Fermentables
 6 lbs light Dried Malt Extract (or 2 cans light malt extract syrup)
6 lbs Pumpkin meat (2 small)
.5 tsp Vanilla Extract
 
Hops
 1.5 oz Mt. Hood Hop Pellets
.5 oz Tettnager Hop Pellets
 
Other
 1 tsp Burton Water Salt
1 tsp Irish Moss
1 tsp cinnamon
.5 tsp nutmeg
.5 tsp allspice
.5 tsp mace
.25 tsp cloves
 
Yeast Wyeast #1007 Liquid Yeast (or #1214) 
Procedure Peel and remove seeds from pumpkin and cook until soft. In a large pot, heat 1--1/2 gallons of water - add your malt, Mt. Hood Hops and cooked pumpkin meat and boil for 30 minutes. Add Burton Water Salt and 1 tsp. Irish Moss and boil for 15 minutes more. Add finishing hops and boil for 5 minutes more. Remove from heat. Strain hops and pumpkin meat. Add boiled wort to prepared fermentor -make up to 5--1/2 gallons. Add prepared Liquid Yeast. Ferment to SG 1030, transfer to Secondary Fermenter, add the spices (BE SURE NOT to add the spices until the secondary fermentation or you will lose the intensity of the spices). Finish fermenting. Prime with 3/4 cup corn sugar, bottle and age for 3 to 4 weeks or more.