Well this is my first attempt at creating a recipe for a more involved beer (so far I've just created a few basic lagers/porters). I'm hoping to make this one just in time for October so here it is...
5 gallon Batch..
Grains
5# Malted Wheat
3.5# Lager Malt
1.2# Carapils Malt
Mash
Protein Rest 122˚/20 minutes
Scarification Rest 152˚/40 minutes
Boil - 60 min
.5 oz Saaz (60 min)
.5 oz Saaz (30 min)
Yeast: Wyeast 1010 - American wheat
Processes
1) 2.5# Fresh (neck or rogue) pumpkin cut up into 1 inch cubes and rolled in brown sugar. Bake at 300˚ for 1 hour or until lightly browned. Add to beginning of mash.
2) Spice Tea - 1 tsp of cinnamon, 1 tsp allspice and 1tps nutmeg boiled for 10-15 min in a cup of water. Let cool, then added to wort at KO/flame out.
Specs
Brewhouse efficiency: 80%
OG: 1.057
TG: 1.014
ABV: 5.6%
IBU: 16
Notes: I'm going for the refreshing body of a wheat beer with some of the malt flavors coming through, I don't want too much of an overwhelming pumpkin/spice flavor so that it overpowers the malts.
A few questions:
1) Should I include a mash-out step? I've heard that raw pumpkin can be really quite gummy so maybe loosening up all the sugars could help prevent a stuck sparge?
2) Do you think this is too spicy to meet my expectations for the beer? I really want people to know they are drinking a wheat beer not just a vegetable/spice one.
ALL critques/comments are welcome - I'm really quite new to the whole writing up a recipe business. Thanks!
5 gallon Batch..
Grains
5# Malted Wheat
3.5# Lager Malt
1.2# Carapils Malt
Mash
Protein Rest 122˚/20 minutes
Scarification Rest 152˚/40 minutes
Boil - 60 min
.5 oz Saaz (60 min)
.5 oz Saaz (30 min)
Yeast: Wyeast 1010 - American wheat
Processes
1) 2.5# Fresh (neck or rogue) pumpkin cut up into 1 inch cubes and rolled in brown sugar. Bake at 300˚ for 1 hour or until lightly browned. Add to beginning of mash.
2) Spice Tea - 1 tsp of cinnamon, 1 tsp allspice and 1tps nutmeg boiled for 10-15 min in a cup of water. Let cool, then added to wort at KO/flame out.
Specs
Brewhouse efficiency: 80%
OG: 1.057
TG: 1.014
ABV: 5.6%
IBU: 16
Notes: I'm going for the refreshing body of a wheat beer with some of the malt flavors coming through, I don't want too much of an overwhelming pumpkin/spice flavor so that it overpowers the malts.
A few questions:
1) Should I include a mash-out step? I've heard that raw pumpkin can be really quite gummy so maybe loosening up all the sugars could help prevent a stuck sparge?
2) Do you think this is too spicy to meet my expectations for the beer? I really want people to know they are drinking a wheat beer not just a vegetable/spice one.
ALL critques/comments are welcome - I'm really quite new to the whole writing up a recipe business. Thanks!
