Pumpkin Dunkelweizen - Beer Recipe - Brewer's Friend

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Pumpkin Dunkelweizen

186 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkelweizen
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 82% (ending kettle)
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Tuesday April 14th 2020
1.056
1.015
5.4%
17.3
17.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.72 lb German - Wheat Malt4.72 lb Wheat Malt 37 2 51.5%
2.96 lb German - Munich Dark2.96 lb Munich Dark 37 15.5 32.3%
1.20 lb German - Rye1.2 lb Rye 38 3.5 13.1%
0.28 lb German - Chocolate Wheat0.28 lb Chocolate Wheat 31 413 3.1%
9.16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Magnum0.15 oz Magnum Hops Pellet 13.7 Boil 45 min 7.66 7.9%
0.59 oz Hallertau Mittelfruh0.59 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 4.46 30.9%
0.59 oz Saaz0.59 oz Saaz Hops Pellet 3 Boil 15 min 3.56 30.9%
0.29 oz Hallertau Mittelfruh0.29 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 0.88 15.2%
0.29 oz Saaz0.29 oz Saaz Hops Pellet 3 Boil 5 min 0.7 15.2%
1.91 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.12 lb Pumpkin Other Mash 0 min.
0.29 tsp Pumpkin Pie Spice Spice Boil 0 min.
2.35 each Vanilla Bean Flavor Secondary 0 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
0.37 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) 196 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.25 Volumes
 
Target Water Profile
Balanced 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
12.9 qt Protein Rest Infusion -- 112 °F 30 min
7.6 qt Decoction 1 Decoction -- 212 °F 10 min
12.9 qt Beta-Glucanase Rest Temperature -- 144 °F 30 min
3.5 qt Decoction 2 Decoction -- 212 °F 10 min
12.9 qt Saccharification Rest Temperature -- 154 °F 45 min
5.9 qt Decoction 3 Decoction -- 212 °F 10 min
18.8 qt Sparge Sparge -- 168 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.01 16  
Mash volume with grains 4.74 19  
Grain absorption losses -1.15 -4.6  
Remaining sparge water volume 3.89 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil volume (equipment estimates 4.93 g | 19.7 qt) 5 20  
Estimated amount in fermentor 5 20  
Total: 7.9 31.6
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: 2020-04-14 14:54 UTC