Peter's Pumpkin Saison (10/26/22) - Beer Recipe - Brewer's Friend

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Peter's Pumpkin Saison (10/26/22)

255 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 83% (ending kettle)
Source: Peter Garrett
Calories: 255 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Tuesday September 11th 2018
1.077
1.017
7.9%
60.2
9.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Castle Malting - Château Pilsen 2RS7.5 lb Château Pilsen 2RS 37 1.9 51.7%
5 lb Weyermann - Pale Ale5 lb Pale Ale 39 2.3 34.5%
1 lb Pumpkin (fresh)1 lb Pumpkin (fresh) 1 0 6.9%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 3.4%
0.50 lb Crisp Malting - Crystal Dark - 77L0.5 lb Crystal Dark - 77L 33.1 77 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 4.9 Boil 60 min 47.22 66.7%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Boil 30 min 12.96 33.3%
4.50 oz / $ 0.00
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
50/50 BHam RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 8 8 8 67 90
All water:

Treat to pH 5.5 with phosphoric No salts

Mash at 90°f the pumpkin first with 1 teaspoon pectinase for 20 min, then at the rest of the malt and heat to protein rest at 122° f
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
pumpkin + pectinase Infusion -- 90 °F 20 min
Infusion -- 122 °F 15 min
Infusion -- 150 °F 45 min
-- 161 °F 15 min
-- 172 °F 5 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.39 17.6  
Mash volume with grains 5.47 21.9  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume 4.68 18.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil volume (equipment estimates 5.58 g | 22.3 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 9.07 36.3
Equipment Profile Used: System Default
 
Notes

Make a tincture with 3-4 oz bourbon and:
Cinnamon
Cloves
Nutmeg
Vanilla bean

Add roasted pumpkin directly to the boil at beginning of boil

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  • Last Updated: 2023-11-10 21:20 UTC