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Smoked Pumpkin Saison

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

Original Gravity:

1.081

Final Gravity:

1.013

ABV (standard):

9.0%

IBU (tinseth):

20.2

SRM (morey):

5.5

Mash pH

5.9

Cost $

n/a

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Fermentables

Amount	Fermentable	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.45 oz	Magnum (Pellet)		20.19	100%
0.45 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.39 gal		Steeping	150 °F	150 °F	60 min

Other Ingredients

Amount	Name	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

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

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-11-01 22:27 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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