Pumpkin Dunkel Weizenbock

Classification: pumpkin beer, wheat beer, weizenbock, partial mash

Source: Sandra Cockerham, (COCKERHAM_SANDRA_L@Lilly.com), HBD Issue 1750, June 6, 1995

In the future I want to repeat this recipe with either wheat dry malt extract or do an all grain batch.

Ingredients: (for 3.75 gallons)

3# Belgian Pale
.5 # Belgian Aromatic
.5 # Wheat flakes
4 oz. ea (Choc.Malt,carapils,caravienne)
6 oz. 10 lv crystal
3 oz. 60 lv crystal
6 oz. Belgian munich malt
3.3# Premier Wheat Kit (last 40 min)
1 oz. Saaz (60 min)
.5 oz. Hershbrucker (30 min)
.5 oz. Tettnang (0 min)
.5 oz. malto-dextrin powder (10 min)
.25 oz. irish moss flakes (15 min)
William's weizen yeast

Procedure:

Mash for 2 hr @ 155F , 1 tsp gypsum added to mash water. Add a couple gallons of foundation in the bottom of Gott mash-tun. Then add grains. Add 2 cans of 29 oz size pure pumpkin (the grain helps strain out the goo, I DON'T stir the mash). A colander trimmed-to-fit used as a false bottom in the Gott.

Sparge until runs off clear (collected a bit over 4 gal) Did a 60 min boil.

Chill and siphon into 5 gal carboy. Pitch William's weizen yeast.

1/25/94 O.G. 1.075
racked to 2nd on 2/5/94 bottled with 2/3 cup corn sugar per 3.5 gal.
3/9/94 F.G. 1.028

Specifics:

OG: 1075
FG 1028