Smoked Pumpkin Seed Saison 
All Grain Recipe
Submitted By: Laynen (Shared)
Members can download and share recipes
| Brewer: Layne | |
| Batch Size: 11.89 gal | Style: Spice, Herb, or Vegetable Beer (21A) |
| Boil Size: 14.65 gal | Style Guide: BJCP 2008 |
| Color: 8.3 SRM | Equipment: Layne's Big Rig (11g) |
| Bitterness: 25.4 IBUs | Boil 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 items |
Cinnamon Stick (Boil 10 min) |
Misc |
12 |
| 8.00 items |
Cloves (Boil 10 min) |
Misc |
13 |
| 8.00 items |
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 sticksThis Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor