Pumpkin Dunkelweizen - Beer Recipe - Brewer's Friend

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Pumpkin Dunkelweizen

185 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkelweizen
Boil Time: 60 min
Batch Size: 13.5 gallons (ending kettle volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 82% (ending kettle)
Rating:
5.00 (1 Review)

Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Wednesday August 28th 2013
1.056
1.014
5.4%
16.1
17.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.75 lb German - Wheat Malt12.75 lb Wheat Malt 37 2 51.5%
8 lb German - Munich Dark8 lb Munich Dark 37 15.5 32.3%
3.25 lb German - Rye3.25 lb Rye 38 3.5 13.1%
0.75 lb German - Chocolate Wheat0.75 lb Chocolate Wheat 31 413 3%
24.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Magnum0.4 oz Magnum Hops Pellet 13.7 Boil 45 min 7.08 7.8%
1.59 oz Hallertau Mittelfruh1.59 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 4.17 30.8%
1.59 oz Saaz1.59 oz Saaz Hops Pellet 3 Boil 15 min 3.33 30.8%
0.79 oz Hallertau Mittelfruh0.79 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 0.83 15.3%
0.79 oz Saaz0.79 oz Saaz Hops Pellet 3 Boil 5 min 0.67 15.3%
5.16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11.12 lb Pumpkin Other Mash --
0.79 tsp Pumpkin Pie Spice Spice Boil --
6.35 each Vanilla Bean Flavor Secondary --
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 529 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Use 50/50 spring and RO water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34.9 qt Protein Rest Infusion -- 112 °F 30 min
20.6 qt Decoction 1 Decoction -- 212 °F 10 min
34.9 qt Beta-Glucanase Rest Temperature -- 144 °F 30 min
9.5 qt Decoction 2 Decoction -- 212 °F 10 min
34.9 qt Saccharification Rest Temperature -- 154 °F 45 min
15.9 qt Decoction 3 Decoction -- 212 °F 10 min
50.8 qt Sparge Sparge -- 168 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.19 gal (60.77 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.19 gal (12.77 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.81 gal (51.23 qt). Suggest reducing initial water volume to 10.02 gal (40.08 qt) and adding 0.81 gal (3.23 qt) sparge/top-off. 10.83 43.3  
Strike water volume at mash thickness of 1.75 qt/lb 10.83 43.3  
Mash volume with grains 12.81 51.2  
Grain absorption losses -3.09 -12.4  
Remaining sparge water volume 7.52 30.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.19 g | 60.8 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume (equipment estimates 13.31 g | 53.2 qt) 13.5 54  
Estimated amount in fermentor 13.5 54  
Total: 18.34 73.4
Equipment Profile Used: System Default
 
Notes

Traditionally brewed with triple decoction mash.

Bake pumpkin for 1 hour at 325F. Cool and add to mash.

Use spare 7.5gal kettle and small burner to perform decoction to prevent scorching.

Add pumpkin spice at flameout.

Ferment for 10 days -- Add vanilla on day 3 or when fermentation slows.

Force carbonate to 3.5 vols co2 via keg and regulator.

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  • Last Updated: 2018-07-30 13:27 UTC