Mark Cherney’s pumpkin spiced saison earned a gold medal in the 2009 National Homebrew Competition.  This one is a great twist on the typical Pumpkin Beer and the saison yeast will add some nice spice notes to the beer. 

 

For 5 gallons (18.93 L)

10.5 lb (4.76 kg) two row pale malt
0.5 lb (227 g) wheat malt
0.5 lb (227 g) 75 L crystal malt
0.5 lb (227 g) biscuit malt
1.0 lb (0.45 kg) dark brown sugar
1.0 lb (0.45 kg) Libby’s 100% pumpkin (in mash)
5 whole cloves (10 min)
3 cinnamon sticks (10 min)
3 T (44 mL) nutmeg (10 min)
1.0 oz (28 g) Styrian Goldings pellet hops, 5.4% alpha acid (60 min)
0.5 oz (14 g) Czech Saaz pellet hops, 3% alpha acid (20 min)
White Labs WLP 565 Saison I ale yeast
Forced CO2 to carbonate
  • Original Gravity: 1.080
  • Boil Time: 60 minutes

Mash grains at 153° F (67° C) for 60 minutes. Mash out at 168° F (76° C) for 10 minutes. Add pumpkin at beginning of mash, and add spices to boil at 10 minutes from flam eout. Primary Fermentation: 70° F (21° C)   Source: http://www.homebrewersassociation.org/homebrew-recipe/recipe-of-the-week-mashing-pumpkins-spice-saison/

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