Pumpkin Saison
Last year I brewed a pumpkin Saison that turned out pretty well. I just wanted to record some notes for the brewing of pumpkin beers.
A couple notes on it:
1. This is not a pumpkin pie beer. The spices come from the yeast. You could probably do cinnamon and nutmeg if you desired but I would advise tasting it first post fermentation and using a spice tea to add spices after the fact if you so desire.
2. It is a big beer.
3. The hops are not “typical” but they seemed to work fine. Substitute as necessary.
4. Mashing the pumpkin can take a long ass time. A mashout helps but, running this bad boy off took a very long time. Rice hulls are recommended. If you are mashing any pumpkin (that is not in a chunk state) you will probably face this.
5. Ferment as hot as you dare. Mine fermented at 85+.
Recipe: Saison de Potiron
Brewer: Brian
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 7.04 gal
Estimated OG: 1.089 SG
Estimated Color: 11.1 SRM
Estimated IBU: 30.1 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
3.63 lb Canned Pumpkin (3.0 SRM) Extract 18.7 %
10.00 lb Pilsen (Best Malz) (1.8 SRM) Grain 51.6 %
2.00 lb Munich Malt (9.0 SRM) Grain 10.3 %
2.00 lb Victory Malt (25.0 SRM) Grain 10.3 %
0.75 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.9 %
0.50 oz Chinook [13.00%] (60 min) Hops 24.1 IBU
0.25 oz Simcoe [13.00%] (20 min) Hops 4.1 IBU
0.25 oz Simcoe [13.00%] (2 min) Hops 2.0 IBU
1.00 lb Palm Sugar (4.0 SRM) Sugar 5.2 %
1 Pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast-Ale
Notes:
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Pumpkin caramelized in the oven at 350 for over 1 hour
