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Pumpkin Saison

255 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 255 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Tuesday February 24th 2015
1.077
1.016
8.0%
24.4
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.60 lb American - Pale 2-Row15.6 lb Pale 2-Row 37 1.8 87.2%
0.60 lb American - White Wheat0.6 lb White Wheat 40 2.8 3.4%
0.60 lb American - Caramel / Crystal 75L0.6 lb Caramel / Crystal 75L 33 75 3.4%
0.60 lb Belgian - Biscuit0.6 lb Biscuit 35 23 3.4%
0.50 lb Brown Sugar0.5 lb Brown Sugar - (late boil kettle addition) 45 15 2.8%
17.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.05 oz Magnum0.05 oz Magnum Hops Pellet 12.1 Boil 60 min 1.89 2.2%
0.40 oz Saaz0.4 oz Saaz Hops Pellet 3.6 Boil 60 min 4.51 17.8%
1.20 oz Styrian Goldings1.2 oz Styrian Goldings Hops Pellet 3.7 Boil 60 min 13.89 53.3%
0.60 oz Saaz0.6 oz Saaz Hops Pellet 3.6 Boil 20 min 4.09 26.7%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Pumpkin - Rosted Flavor Mash 1 hr.
6 each Cinmamon Sticks Spice Boil 0 min.
1 each Nutmeg Spice Boil 0 min.
1 each Butternut Squash - Roasted Flavor Boil 0 min.
4 each Cardamom Spice Boil 0 min.
5 each Cloves Spice Boil --
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 154 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.44 21.8  
Mash volume with grains 6.83 27.3  
Grain absorption losses -2.18 -8.7  
Remaining sparge water volume (equipment estimates 4.53 g | 18.1 qt) 5.49 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 8.5 34  
Volume increase from sugar/extract (late additions) 0.04 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.93 43.7
Equipment Profile Used: System Default
 
Notes

Pumping bagged and add during sparge. Moved to boil as well. Sugar added at 10min. Spices crushed and added at flameout.

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  • Last Updated: 2016-01-11 15:20 UTC