#096 Stingy Jack Pumpkin Saison

All Grain Recipe

Submitted By: poobah58 (Shared)
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Batch Size: 10.00 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 12.00 galStyle Guide: BJCP 2008
Color: 10.3 SRMEquipment: My Equipment
Bitterness: 34.7 IBUsBoil Time: 90 min
Est OG: 1.084 (20.3° P)Mash Profile: _Single Step Mash
Est FG: 1.008 SG (2.1° P)Fermentation: My Aging Profile
ABV: 10.1%Taste Rating: 0.0

Ingredients
Amount Name Type #
2.00 Butternut Squash, 15oz Can (Mash 1 hours) Misc 1
1.00 Pumpkin Puree, 15oz Can (Mash 1 hours) Misc 2
1.00 Sugar Pumpkin, 5 lbs (Mash 1 hours) Misc 3
1.00 Sweet Potato, 15oz Can (Mash 1 hours) Misc 4
19 lbs Pilsner (2 Row) Ger (1.8 SRM) Grain 5
4 lbs Munich Malt (9.0 SRM) Grain 6
1 lbs 8.00 oz Rye Malt (4.7 SRM) Grain 7
1 lbs Crystal Rye Malt (90.0 SRM) Grain 8
1 lbs Wheat, Torrified (1.7 SRM) Grain 9
1 lbs Sugar, Beet (1.0 SRM) Sugar 10
2.00 oz Challenger [7.0%] - Boil 60 min Hops 11
1.00 oz Sterling [8.7%] - Boil 10 min Hops 12
2.00 tbsp Pumpkin Pie Spice (Boil 5 min) Misc 13
2.00 Vanilla Bean (Boil 5 min) Misc 14
1 pkgs French Saison (Wyeast Labs #3711) Yeast 15
2 lbs Pumpkin Honey (1.0 SRM) Sugar 16
1.00 Vanilla Bean (Secondary 7 days) Misc 17

Notes

1. Roast pumpkin on cookie sheet @350F for 1-2 hrs. 2. Add pumpkin to bucket and mash it up. 3. Add canned stuff. 4. Add water to dissolve as much as possible then add to mash. Added beet sugar to boost grativy due to more volume. Forgot vanilla. 10/14/12: Kegged