Saison Automne Pumpkin

A ProMash Recipe Report

Recipe Specifics
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 17.81      
Anticipated OG: 1.078 Plato: 18.91
Anticipated SRM: 13.1        
Anticipated IBU: 18.2      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

% Amount Name Origin Potential SRM
77.2 13.75 lbs.  Pale Malt(2-row) Great Britain 1.038 3
5.6 1.00 lbs.  Brown Sugar (dark) Generic 1.046 60
10.2 1.81 lbs.  Pumpkin US 1.020 0
2.8 0.50 lbs.  Biscuit Malt Belgium 1.035 24
2.1 0.38 lbs.  Crystal 75L Great Britian 1.034 75
2.1 0.38 lbs.  Wheat Malt Germany 1.039 2

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
1.00 oz.  Styrian Goldings Pellet 5.40 15.6 60 min
0.50 oz.  Czech Saaz Pellet 3.00 2.6 20 min

Amount Name Type Time
1.00 Unit(s)  Whirlfloc Fining 20 Min.(boil)
0.50 Tbsp  Super Superfood Other 20 Min.(boil)

White Labs WLP565 Belgian Saison I

Mash Schedule
Mash Type: Single Step   
Grain Lbs: 16.81   
Water Qts: 17.00 Before Additional Infusions
Water Gal: 4.25 Before Additional Infusions
Qts Water Per Lbs Grain: 1.01 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 153 60 Min
Mash-out Rest: 168 10 Min
Sparge: 0 0 Min

Total Mash Volume Gal: 5.60 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Sugar was Billington's English Dark Molasses Brown Sugar. Good stuff

Pumpkin was 1 29oz can of Libby Pumpkin (unspiced). Before strike, part of the mash water was drawn off and mixed with the pumpkin. This was heated to prevent the pumpkin from sucking all the heat out of the mash tun when mixed.

At brew time, no spices were added. The intent is to pull the spicy characteristics from the Saison yeast. If the yeast doesn't deliver then a small tea of Ceylon Cinnamon and Jamacian Cloves will be prepared for dosing the final beer.

Generated with ProMash Brewing Software