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Pumpkin Spiced Saison

243 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.3 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Humping Hippo
Calories: 243 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Saturday September 10th 2016
1.074
1.013
8.1%
36.6
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 9.4%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 6.3%
24 lb American - Pale 2-Row24 lb Pale 2-Row 37 1.8 75%
2 lb Brown Sugar2 lb Brown Sugar 45 15 6.3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 3.1%
32 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Willamette4 oz Willamette Hops Pellet 4.5 Boil 90 min 30 40%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 10 min 5.08 20%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Dry Hop 0 days 20%
1 oz Goldings1 oz Goldings Hops Fresh 4.5 Boil 90 min 1.14 10%
1 oz Goldings1 oz Goldings Hops Fresh 4.5 Boil 10 min 0.39 10%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 each cinnamon stick Spice Secondary --
6 each vanilla bean Spice Secondary --
12 lb cooked pumpkin Flavor Mash 1 hr.
2 each ginger root Spice Secondary --
2 tsp irsh moss Fining Boil 10 min.
2 each whole cloves Spice Boil 10 min.
4 lb butter cup squash Other Mash --
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.25 gal Infusion -- 153 °F 60 min
6.08 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.55 gal (54.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.55 gal (6.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing strike water volume to 9.6 gal (38.4 qt) and adding 1.65 gal (6.6 qt) sparge/top-off. 11.25 45  
Strike water volume at mash thickness of 1.5 qt/lb 11.25 45  
Mash volume with grains 13.65 54.6  
Grain absorption losses -3.75 -15  
Remaining sparge water volume (equipment estimates 6.15 g | 24.6 qt) 5.9 23.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 13.55 g | 54.2 qt) 13.3 53.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17.15 68.6
Equipment Profile Used: System Default
 
Notes

Cut pumpkin,and squash in half scoop out insides bake until meat is soft , scoop out insides from shell, you are going to add this to the mash.....vanilla beans, roast pumpkin seeds from pumpkin and squash, add cinnamon sticks, peel a 3 inch ginger root and cut into half inch pieces, all spices go into the secondary.

use only 2 whole cloves per 5 gal.

Steam cinnamon sticks to get more flavor and kill bacteria i was told there is a lot of it inside of so just be safe.

Sugar goes in at 60 min. boil

dry hops go in the primary

Heat mash water to 170 to hit mash temp of 153 after adding grains

One week in primary, two weeks in secondary, then keg.

be careful of a stuck mash tun use 1.50 quarts per pound of grain and add some rice hulls

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  • Last Updated: 2017-10-28 16:49 UTC