Pumpkin Saison

Brewer: Ruark
Batch Size: 15.00 gal	Style: Christmas/Winter Specialty Spice Beer (21B)
Boil Size: 19.93 gal	Style Guide: BJCP 2008
Color: 16.3 SRM	Equipment: 15 gallon Brewery
Bitterness: 17.1 IBUs	Boil Time: 90 min
Est OG: 1.055 (13.5° P)	Mash Profile: BIAB, Medium Body
Est FG: 1.007 SG (1.8° P)	Fermentation: Ale, Two Stage
ABV: 6.3%	Taste Rating: 35.0

Ingredients
Amount	Name	Type	#
3.00 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	1
22 lbs 8.00 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	2
2 lbs	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	3
2 lbs	Special B Malt (180.0 SRM)	Grain	4
8.00 oz	Smoked Malt (9.0 SRM)	Grain	5
3.00 lbs	Pumpkin canned (Mash 60 min)	Misc	6
3 lbs	Honey (1.0 SRM)	Sugar	7
1.50 oz	Golding US Pellet Type 90 [5.0%] - Boil 60 min	Hops	8
3.00 tsp	Pumpkin Pie Spice (Boil 60 min)	Misc	9
0.30 oz	Cinnamon Stick (Boil 60 min)	Misc	10
1.50 oz	Fuggles Pellet Type 90 [5.1%] - Boil 30 min	Hops	11
3.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	12
1.50 oz	Ginger Root (Boil 12 min)	Misc	13
1.50 oz	Fuggles Pellet Type 90 [5.1%] - Boil 5 min	Hops	14
3.0 pkgs	French Saison (Wyeast Labs #3711)	Yeast	15
3.00 tsp	Amylase Enzyme (Primary 3 days)	Misc	16
3.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	17

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