Smoked Pumpkin Seed Saison

All Grain Recipe

Submitted By: Laynen (Shared)
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Brewer: Layne
Batch Size: 11.89 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 14.65 galStyle Guide: BJCP 2008
Color: 8.3 SRMEquipment: Layne's Big Rig (11g)
Bitterness: 25.4 IBUsBoil Time: 60 min
Est OG: 1.056 (13.9° P)Mash Profile: BIAB, Medium Body
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Single Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs White Wheat Malt (2.4 SRM) Grain 2
13.00 oz Biscuit Malt (23.0 SRM) Grain 3
11.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
19.00 oz Pumpkin Seeds (Mash 60 min) Misc 5
7.00 lbs Pumpkin (Mash 60 min) Misc 6
1 lbs Brown Sugar, Dark (50.0 SRM) Sugar 7
3.00 oz Styrian Golding (Savinja Golding) [3.8%] - Boil 60 min Hops 8
3.00 oz Saaz [3.2%] - Boil 20 min Hops 9
2.50 tsp Irish Moss (Boil 10 min) Misc 10
2.00 oz Ginger Root (Boil 10 min) Misc 11
10.00 Cinnamon Stick (Boil 10 min) Misc 12
8.00 Cloves (Boil 10 min) Misc 13
8.00 Nutmeg (Boil 10 min) Misc 14
2.4 pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast 15

Notes

Smoked Pumpkin Seed Saison (5 gallons/19 L, all-grain) OG = 1.071 FG = 1.020 IBU = 24 SRM = 15 ABV = 6.6% Ingredients 11.5 lbs. (5.2 kg) 2-row pale malt 0.5 lb. (0.23 kg) wheat malt 0.5 lb. (0.23 kg) crystal malt 0.5 lb. (0.23 kg) biscuit malt 1.0 lb. (0.45 kg) brown sugar 3.0 lbs. (1.4 kg) smoked pumpkin and seeds 1.0 lb. (0.45 kg) rice hulls 3.5 AAU Styrian Goldings hops (60 mins) (0.7 oz./19 g of 5% alpha acids) 2.5 AAU Saaz hops (20 mins) (0.63 oz./18 g of 4% alpha acids) 4 cloves (10 mins) 5 cinnamon sticks (10 mins) 4 nutmeg (cracked) (10 mins) 1 tsp. Irish moss (15 mins) White Labs WLP566 (Platinum Belgian Saison II) yeast (3 qt./3 L yeast starter) Step by Step Smoke pumpkin chunks at 250–300 °F (121–149 °C) until soft (about 3 hours). As an option, you can roast the pumpkin seeds separately on a cookie sheet in a 325 °F (162 °C) oven until browned (about 15 minutes). Mash grains, smoked pumpkin chunks and seeds at 153 °F (67 °C) in 4.5 gallons (17 L) of water for 60 mins. Lauter slowly to prevent stuck mash. Boil wort for 60 minutes, adding hops and spices at times indicated. Ferment at 68 °F (20 °C). Rack to secondary at 14 days. Other suggestions for spice (per 5gallon batch) 3/4 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground ginger 1/4 tsp. ground nutmeg or 1 tsp. nutmeg 1 tbsp. whole cloves 1 cinnamon stick or 3 cinnamon sticks

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