Pumpkel Weizen

Description:

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.