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Smoked Pumpkin Saison

266 calories 22.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.39 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 80% (brew house)
Source: David Lesher
Hop Utilization: 95%
Calories: 266 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
URL: https://homebrewersassociation.org/homebrew-recipe/smoked-pumpkin-saison/
Created: Friday October 31st 2025
1.081
1.013
9.0%
20.2
5.5
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Dingemans - Belgian Pilsner Malt9.5 lb Belgian Pilsner Malt 37 1.6 49.4%
2 lb The Swaen - Munich Dark2 lb Munich Dark 37 8 10.4%
1.50 lb Briess - Rye Malt1.5 lb Rye Malt 36.8 3.7 7.8%
1 lb Cane Sugar1 lb Cane Sugar 46 0 5.2%
5 lb Pumpkin (fresh)5 lb Pumpkin (fresh) 1 0 26%
4 oz Corn Sugar - Dextrose4 oz Corn Sugar - Dextrose 42 0.5 1.3%
19.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Magnum0.45 oz Magnum Hops Pellet 15 Boil 60 min 20.19 100%
0.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Irish Moss Fining Boil 24 min.
0.50 tsp Allspice Spice Whirlpool 0 min.
3 tsp Cinnamon Spice Whirlpool 0 min.
1 tsp Ginger Spice Whirlpool 0 min.
1 tsp Nutmeg Spice Whirlpool 0 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.7 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Brewery Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.39 gal Steeping 150 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.95 g | 35.8 qt) 8.58 34.3  
Mash volume with grains (equipment estimates 9.99 g | 40 qt) 9.62 38.5  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.69 2.7  
Pre boil volume (equipment estimates 7.77 g | 31.1 qt) 7.39 29.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.58 34.3
Equipment Profile Used: System Default
 
Notes

Roast pumpkin in smoker with wood of choice at 275° F (135° C) until tender. Remove skin and cube pumpkin. Mash grains at 150° F (66° C) and rest for one hour.

Sparge at 170° F (77° C). Boil 90 minutes with pumpkin in mesh bag. Chill to 68° F (20° C), pitch yeast, and hold for two days before ramping temperature to 85° F (30° C) and holding until fermentation is complete.

Add additional spices to taste with hot water in form of a spice “tea.”

Keg at 3 volumes (6 g/L) CO2 or bottle with 5.75 oz. (163 g) corn sugar.

Not my recipe... adapted from July/August 2018 issue of Zymurgy magazine

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  • Last Updated: 2025-11-01 22:27 UTC