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Spotted Tongue Pumpkin Saison
Saison • All Grain • 6 gal
Used the Halloween Jack O' Lantern pumpkin for this.
November 30, 2003 am 09:46am
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 10 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 0.5 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 0.5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 0.5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 1 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 0.75 oz
Styrian Goldings - 6.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 0.25 oz
Styrian Goldings - 6.0 AA% pellets; boiled 15 min
Styrian Goldings
Mild, pleasant.
- 2 oz
Pumpkin Pie spice - (omitted from calculations)
Pumpkin Pie spice
-
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
Sugar was actually 2 lbs of Turbinado sugar, not an option. Step mash, 122 for 20 minutes, 150 for 60 minutes. Pumpkin was peeled, shredded, cooked for 10 minutes, and added to mash at 122 to help raise it to 150. Added Pumpkin Pie spice 10 minutes before end of boil. Fermented in glass at 60-70 degrees for 28 days in primary and racked to keg for 7 days of secondary before chilling .
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.016 | 1.002 - 1.012 | |
| Color: | 12.0 SRM | 5 - 14 | |
| Alcohol: | 5.0% ABV | 5% - 7% | |
| Bitterness: | 19.0 IBU | 20 - 35 | |
Discussion
Turned out really well.
2004-03-06 12:43am
This beer took 2nd place in the Spiced Beer category at the 2004 America's Finest City Homebrew Contest.
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