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Pumpkin Spiced Saison

Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.3 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Humping Hippo
Calories: 243 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)

Created: Saturday September 10th 2016

Original Gravity:

1.074

Final Gravity:

1.013

ABV (standard):

8.1%

IBU (tinseth):

36.6

SRM (morey):

6.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Flaked Oats3 lb Flaked Oats	33	2.2	9.4%
2 lb	Flaked Wheat2 lb Flaked Wheat	34	2	6.3%
24 lb	American - Pale 2-Row24 lb Pale 2-Row	37	1.8	75%
2 lb	Brown Sugar2 lb Brown Sugar	45	15	6.3%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	3.1%
32 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 oz	Willamette4 oz Willamette Hops	Pellet	4.5	Boil	90 min	30	40%
2 oz	Willamette2 oz Willamette Hops	Pellet	4.5	Boil	10 min	5.08	20%
2 oz	Willamette2 oz Willamette Hops	Pellet	4.5	Dry Hop	0 days		20%
1 oz	Goldings1 oz Goldings Hops	Fresh	4.5	Boil	90 min	1.14	10%
1 oz	Goldings1 oz Goldings Hops	Fresh	4.5	Boil	10 min	0.39	10%
10 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
8 oz	Willamette (Pellet)	35.08	80%
2 oz	Goldings (Fresh)	1.53	20%
10 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
11.25 gal	Infusion	--	153 °F	60 min
6.08 gal	Sparge	--	170 °F	15 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
6 each	cinnamon stick	Spice	Secondary	--
6 each	vanilla bean	Spice	Secondary	--
12 lb	cooked pumpkin	Flavor	Mash	1 hr.
2 each	ginger root	Spice	Secondary	--
2 tsp	irsh moss	Fining	Boil	10 min.
2 each	whole cloves	Spice	Boil	10 min.
4 lb	butter cup squash	Other	Mash	--

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Cut pumpkin,and squash in half scoop out insides bake until meat is soft , scoop out insides from shell, you are going to add this to the mash.....vanilla beans, roast pumpkin seeds from pumpkin and squash, add cinnamon sticks, peel a 3 inch ginger root and cut into half inch pieces, all spices go into the secondary.

use only 2 whole cloves per 5 gal.

Steam cinnamon sticks to get more flavor and kill bacteria i was told there is a lot of it inside of so just be safe.

Sugar goes in at 60 min. boil

dry hops go in the primary

Heat mash water to 170 to hit mash temp of 153 after adding grains

One week in primary, two weeks in secondary, then keg.

be careful of a stuck mash tun use 1.50 quarts per pound of grain and add some rice hulls

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2017-10-28 16:49 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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