Brew Day 7/9/2011
MAGIC
Doot DootFurniture City, Michigan Icrontian
Spiced Pumpkin Weizenbier. I came up with this recipe with fall in mind as it should be aged well and ready around Oktoberfest.
Brewed in a traditional double decoction step mash. I had the potentially good or bad idea to add the pumpkin during decoction so it would cook in with the boiling grains. It smelled amazing so I am hoping it pans out.
Its hopped with an oz. of Tettnanger. A low acid noble hop. I don't want much bitterness to this.
Spiced in primary fermentation with ginger, cinnamon, and nutmeg.
The yeast I went with will produce a nice sweet banana/clove flavor. I am fermenting it on the higher temp side to produce more clove as I think that will go with the pumpkin well.
Brewed in a traditional double decoction step mash. I had the potentially good or bad idea to add the pumpkin during decoction so it would cook in with the boiling grains. It smelled amazing so I am hoping it pans out.
Its hopped with an oz. of Tettnanger. A low acid noble hop. I don't want much bitterness to this.
Spiced in primary fermentation with ginger, cinnamon, and nutmeg.
The yeast I went with will produce a nice sweet banana/clove flavor. I am fermenting it on the higher temp side to produce more clove as I think that will go with the pumpkin well.
0
Comments
I remember us all tasting some of the grains when you brewed at EPIC 2010 I think it was. Good stuff.
Now if I could just find a way to get rid of my accidentally supercarbonated Saison...
Its very simple in principal, but like with anything you can make it as complicated as you want.
http://www.howtobrew.com/intro.html
Read all of this if you are really interested. It gives a good overview of the entire process.