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Spotted Tongue Pumpkin Saison 2
Saison • All Grain • 6 gal
Patterned after my first pumpkin Saison, which took a second in the spice beer category.
March 20, 2004 am 12:25am
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 10 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
- 1 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 0.5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 0.5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 2.2 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.
- 1 oz
Styrian Goldings - 4.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 0.5 oz
Styrian Goldings - 4.0 AA% pellets; boiled 45 min
Styrian Goldings
Mild, pleasant.
- 0.5 oz
Styrian Goldings - 4.0 AA% pellets; boiled 30 min
Styrian Goldings
Mild, pleasant.
- 0.5 oz
Czech Saaz - 5.0 AA% pellets; boiled 5 min
Czech Saaz
Very mild. 'Noble'.
- 1 tsp
cinnamon, nutmeg - (omitted from calculations)
cinnamon, nutmeg
- 1 tsp
fresh grated ginger - (omitted from calculations)
fresh grated ginger
-
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 Mexican raw cane sugar. Pumpkin was shredded, slightly cooked fresh pumpkin frozen from last fall. Single step infusion mash at 150 for 60 minutes. Spices added 5 minutes before end of boil.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.009 | 1.002 - 1.012 | |
| Color: | 8.9 SRM | 5 - 14 | |
| Alcohol: | 6.4% ABV | 5% - 7% | |
| Bitterness: | 28.6 IBU | 20 - 35 | |
Discussion
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