Pumpkin Saison - Beer Recipe - Brewer's Friend

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Pumpkin Saison

221 calories 20.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Steve Walis
Hop Utilization: 81%
Calories: 221 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Monday February 10th 2025
1.067
1.014
6.9%
28.1
12.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 52.3%
3 lb Munich3 lb Munich 37 6 22.4%
1.50 lb Aromatic Malt1.5 lb Aromatic Malt 35 20 11.2%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 3.7%
0.50 lb Torrified Wheat0.5 lb Torrified Wheat 36 2 3.7%
0.88 lb Brown Sugar0.875 lb Brown Sugar - (late fermenter addition) 45 15 6.5%
13.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Mount Hood1.5 oz Mount Hood Hops Pellet 4.7 Boil at 200 °F 60 min 22.02 50%
1.50 oz Yakima Valley Hops - CZ Saaz1.5 oz CZ Saaz Hops Pellet 2.6 Boil at 200 °F 15 min 6.04 50%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.81 lb Butternut Squash Flesh -Pureed Flavor Mash 30 min.
5 tsp Cinnamon Spice Whirlpool 10 min.
1 tsp Nutmeg Spice Whirlpool 10 min.
1 tsp Ginger Spice Whirlpool 10 min.
1.85 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.52 g Epsom Salt Water Agt Mash 1 hr.
2.22 g Gypsum Water Agt Mash 1 hr.
0.30 g Salt Water Agt Mash 1 hr.
 
Yeast
Propagate Labs - Propagate Labs - French Saison
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 43.27 psi       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
manitou
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 10 50 80 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.4 gal Step 1 Temperature 110 °F 133 °F 25 min
Step 2 Temperature 133 °F 145 °F 25 min
Step 3 Temperature 145 °F 158 °F 25 min
Step 4 Temperature 158 °F 168 °F 15 min
Step 5 - Butternut Squash Added Steeping 168 °F 190 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.43 g | 33.7 qt) 8.71 34.9  
Mash volume with grains (equipment estimates 9.43 g | 37.7 qt) 9.71 38.9  
Grain absorption losses -1.56 -6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.9 27.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.71 34.9
Equipment Profile Used: System Default
 
Notes

For the 14 oz. "Cane" sugar (actually used 2 - 7 oz. cones of Piloncillo & added 2 cups of water to make a syrup). Boiled for 5 minutes to sanitize. Store in fridge.

Add the sugar syrup directly to the fermenter just after high krausen. Approx day 3 to 6.

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  • Last Updated: 2025-02-16 21:19 UTC