Pumpkin Rye Saison - Beer Recipe - Brewer's Friend

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Pumpkin Rye Saison

225 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: California Common Beer
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 225 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Saturday July 20th 2013
1.069
1.010
7.7%
50.4
21.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 6-Row5 lb Pale 6-Row 35 1.8 33.2%
5 lb German - Pilsner5 lb Pilsner 38 1.6 33.2%
2 lb American - Rye2 lb Rye 38 3.5 13.3%
1 lb American - Victory1 lb Victory 34 28 6.6%
12 oz Belgian - Special B12 oz Special B 34 115 5%
5 oz American - Chocolate5 oz Chocolate 29 350 2.1%
1 lb Brown Sugar1 lb Brown Sugar 45 15 6.6%
15.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Perle2 oz Perle Hops Pellet 8 Boil 45 min 50.37 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 lb organic canned pumpkin Flavor Mash --
1 oz Bay Leaves Spice Secondary --
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 263 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
RO base water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135 20 126 140 207 335
Alkalinity:275
RA: 170
HC03:335
Mash pH:5.38

Mash additions:(grams)
Gypsum:4
Epsom:4
Calcium Chloride:5
Sodium Bicarbonate:8

Kettle additions:(grams)
Gypsum:4
Epsom:3
Calcium Chloride:5
Sodium Bicarbonate:8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 qt protien rest Infusion -- 120 °F 20 min
1.4 qt sacch rest Infusion -- 145 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.52 14.1  
Mash volume with grains 4.64 18.6  
Grain absorption losses -1.76 -7  
Remaining sparge water volume (equipment estimates 6.24 g | 25 qt) 5.92 23.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.43 37.7
Equipment Profile Used: System Default
 
Notes

Add 6.1 quarts boiling to raise from 120 to 145

Yeast cells pitched roughly 250b

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  • Last Updated: 2013-09-04 01:59 UTC