Pumpkel Weizen

Classification: wheat beer, pumpkin beer, vegetable beer, extract

Source: John Nicholas Varady (rust1d@li.com), r.c.b., 12/7/95

Mmmmm...It's good.

Ingredients:

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

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.

Specifics:

O.G.: 1.053
F.G.: 1.013