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Spotted Tongue Pumpkin Saison 3
Saison • All Grain • 5.5 gal
Made for this year's holiday party.
November 10, 2010 pm 03:46pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 5 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 5 lbs
Munich TYPE I; Weyermann®
Munich TYPE I; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel Ales: Dark, Stout
- 1 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 1 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- .5 oz
Magnum - 13.1 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- .5 oz
Target - 10.0 AA% pellets; boiled 15 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 2 tsp
Pumpkin Pie Spice - (omitted from calculations)
Pumpkin Pie Spice
Often contains cinnamon, ginger, nutmeg, and cloves.
-
White Labs WLP565 Belgian Saison I
White Labs WLP565 Belgian Saison I
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Notes
SS infusion mash @150, fresh pumpkin roasted in oven and added to mash. Spices added at end of boil.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.011 | 1.002 - 1.012 | |
| Color: | 15.0 SRM | 5 - 14 | |
| Alcohol: | 5.9% ABV | 5% - 7% | |
| Bitterness: | 35.5 IBU | 20 - 35 | |
Discussion
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