Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
5.73 kg |
American - Pale 6-Row5.73 kg Pale 6-Row |
|
35 |
1.8 |
69.4% |
|
0.35 kg |
American - Caramel / Crystal 60L0.35 kg Caramel / Crystal 60L |
|
34 |
60 |
4.2% |
|
0.35 kg |
American - Victory0.35 kg Victory |
|
34 |
28 |
4.2% |
|
0.43 kg |
German - Melanoidin0.43 kg Melanoidin |
|
37 |
25 |
5.2% |
|
0.70 kg |
Maple Syrup0.7 kg Maple Syrup - (late boil kettle addition) |
|
30 |
35 |
8.5% |
|
0.70 kg |
Honey0.7 kg Honey - (late boil kettle addition) |
|
42 |
2 |
8.5% |
|
8.26 kg / $ 0.00
|
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
14 g |
Magnum14 g Magnum Hops |
|
Pellet |
15 |
Boil
|
80 min |
25.23 |
100% |
|
14 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
14 g |
Magnum (Pellet) 14 g Magnum (Pellet) Hops |
|
25.23 |
100% |
|
14 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
Protein Rest |
Temperature |
-- |
49 °C |
10 min |
|
|
Saccharification Rest |
Temperature |
-- |
68 °C |
60 min |
|
|
Mash Out |
Temperature |
-- |
76 °C |
10 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
whirlfloc
|
|
Fining |
Boil |
10 min. |
|
0.50 tsp |
Yeast Nutrient
|
|
Other |
Boil |
10 min. |
|
2 tsp |
CaCL
|
|
Water Agt |
Mash |
-- |
|
1 each |
Canned Pumpkin (3lb)
|
|
Flavor |
Mash |
-- |
|
0.50 tbsp |
Pumpkin Pie Spice
|
|
Spice |
Boil |
1 min. |
|
0.50 tbsp |
Pumpkin Pie Spice
|
|
Spice |
Bottling |
-- |
Notes
Perform a protein rest at 120°F (49°C) for 10 minutes and a saccharification rest at 154°F (68°C) for 60 minutes. Mash out at 168°F (76°C) for 10 minutes. Boil for 90 minutes. Ferment at 68°F (20°C) for two weeks. See the article text for brewing tips and more specifics.
Suggested pumpkin preparation: Prepare your pumpkin by putting it in a separate pot containing about one gallon of water, stirring it to make sure it is fully dissolved. Put the grain in the main mash vessel, mix, then add the pumpkin/mash water mixture.
After two weeks, raise the temperature of the saison to 78°F (26°C) for a few days.
Secondary fermentation for 2-3 weeks.
Add pumpkin pie spice during kegging process for Pocahontas Pumpkin ale. Do not add pumpkin pie spice to Saison D’Potiron.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2015-08-23 18:35 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
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 $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
Discussion about this recipe:
Recipe Tools ▼
Brew!
