It's Pumpkin Saison!

[Maeldric]

Well its been quite a while since i dusted off the ole fermenters and brewed me some liquid gold. (almost a year!! damm moving and other distractions) But im getting back into the swing of things with a Saison.

Recipe is:
- 3kg pale dried malt extract
- 200g of Vienna/Munich malt
- 1 pumpkin which im going to roast and maybe sprinkle some cinnamon nutmeg and allspice over it. Then steeped with the grain.
- 30g Pearle hops at 60mins
- 20g East Kent Goldings at 10mins.
- Wyeast 3724 - Belgian Saison

Beer smith had me coming in at about 1.067 which might be a little high with that yeast. So maybe cutting out a kilo of the extract.

Any thoughts/suggestions would be greatly appreciated.

Ill be putting it all together as soon as the ingredients i ordered from Craft Brewer arrive.

Cheers

 

[brettprevans]

theres a few threads re adding pumpkin. from memory you will need to do a lot more than just steep it. the flesh will need to be in the fermentor.

Spills and Thirstyboy have done a pumpkin beer.

pumpkin saison huh? out there, thats for sure. lets us know how it goes

edit:

re yeast. 1067 would give what about 7-8%. the yeast should cope fine with that. traditionally saisons arent that high in alc but who cares about tradition.

 

[Katherine]

theres a few threads re adding pumpkin. from memory you will need to do a lot more than just steep it. the flesh will need to be in the fermentor.

Spills and Thirstyboy have done a pumpkin beer.

pumpkin saison huh? out there, thats for sure. lets us know how it goes

edit:

re yeast. 1067 would give what about 7-8%. the yeast should cope fine with that. traditionally saisons arent that high in alc but who cares about tradition.

It would be pretty sweet would it not?

 

[Maeldric]

Sorry i meant i was thinking the alc % might be a little high. Wasn't worried about the yeast coping with it

 

[brettprevans]

agrreed about alc. as i said saisons were tradityionally for farmers/ workers to provide nuroushment, a 'fortifying' drink. not to get them blind. but being a pumpkin saison i doubt its going to be a sessional beer so you could get away with having a higher alc. the alc flavours may play well with the pumpkin and make a great winter drink.

 

[Swinging Beef]

The punkin spiced american ale I made last year, had a relatively straightforward ale profile.
I threw 2kg of punkin into the mash after roasting it with brown sugar.
The pumpking gave the beer a very orange hue, but not a lot of flavour.
The flavours were driven by the late addition of boiled spices into the 2ndary.
A delicious beer.

A pumpkin saison is going to be a comlex set of flavours and aromas, tho.

 

[marlow_coates]

Sounds interesting.

Out of interest is it thought that any pumpkin flavour would dissipate after time, similar to hops?

Marlow

 

[Supra-Jim]

OUr American friends seem pretty keen on knocking out pumkin related brews around halloween and thanksgiving. Have also heard of a bit of success using sweet potato (yams) as they have a good amount of sugar in them.

:icon_cheers: SJ

 

[SpillsMostOfIt]

I roasted some pumpkin (kent, I think) in the oven to get some caramelisation happening, then just threw it into the mash expecting the enzymatic activity already happening to work on the remaining starches.

I guesstimated that it would have the same extract yield as my base malt and it kinda did (plus or minus).

I would recommend giving it a whirl, but won't be doing it myself until I have grown the necessary pumpkin. In fact, I wholeheartedly endorse trying anything that contains edible starches (perhaps not plain-label spaghetti).