beck
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I wanted to try making a pumpkin wheat and my local brew shop has partial mash recipes for both a pumpkin ale and a wheat beer. I've made both individually and they were fantastic, so I figured hey, why not smush them together and see what happens?
Original Recipe for Wheat:
4 lbs Bavarian Wheat DME
1 lb Pilsen DME
1 oz Willamette
1 oz Cascade
Safale US05
Original Recipe for Pumpkin:
6 lbs Pilsen Light DME
8 oz Victory Malt
1 lb 8 oz Carared
2 x 29oz Pumpkin (1 for 60 minute boil, 1 for secondary)
Pumpkin Pie Spice (Flameout)
4 ozs Molasses (secondary)
4 ozs Maple syrup (secondary)
1 oz Fuggle
Lallemand Nottingham
Now when it came brew day, I couldn't find the recipe sheet for that pumpkin ale, and just winged it based on what I thought I remembered. I've just found it and as I was typing the above I realize my first mistake - I didn't boil the pumpkin...
My smooshed together abomination:
4 lbs Bavarian Wheat DME
1 lb Pilsen DME
1 oz Willamette (60 mins)
Lallemand Nottingham
Baked pumpkin, tossed into primary, left for two weeks, didn't do a secondary.
What I'm trying to figure out is (aside from ya know, boiling the damn pumpkin) what else I could have done to make this better. The OG came out as 1.010 and the FG came out to 1.008 for an ABV grand total of .26%! My goal was like a Blue Moon Pumpkin Harvest Wheat clone. The beer doesn't taste bad, per se. It's just obviously extremely light but it does taste okay!
Given the above information - do those numbers seem about right? What in particular made the ABV so low? The funny part is I had been researching how to make non-alcoholic beers so I sort of fell ass backwards into what I also kind of wanted.
Original Recipe for Wheat:
4 lbs Bavarian Wheat DME
1 lb Pilsen DME
1 oz Willamette
1 oz Cascade
Safale US05
Original Recipe for Pumpkin:
6 lbs Pilsen Light DME
8 oz Victory Malt
1 lb 8 oz Carared
2 x 29oz Pumpkin (1 for 60 minute boil, 1 for secondary)
Pumpkin Pie Spice (Flameout)
4 ozs Molasses (secondary)
4 ozs Maple syrup (secondary)
1 oz Fuggle
Lallemand Nottingham
Now when it came brew day, I couldn't find the recipe sheet for that pumpkin ale, and just winged it based on what I thought I remembered. I've just found it and as I was typing the above I realize my first mistake - I didn't boil the pumpkin...
My smooshed together abomination:
4 lbs Bavarian Wheat DME
1 lb Pilsen DME
1 oz Willamette (60 mins)
Lallemand Nottingham
Baked pumpkin, tossed into primary, left for two weeks, didn't do a secondary.
What I'm trying to figure out is (aside from ya know, boiling the damn pumpkin) what else I could have done to make this better. The OG came out as 1.010 and the FG came out to 1.008 for an ABV grand total of .26%! My goal was like a Blue Moon Pumpkin Harvest Wheat clone. The beer doesn't taste bad, per se. It's just obviously extremely light but it does taste okay!
Given the above information - do those numbers seem about right? What in particular made the ABV so low? The funny part is I had been researching how to make non-alcoholic beers so I sort of fell ass backwards into what I also kind of wanted.
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