2016 SoFB Fruit and Spice 3rd place recipe

Saison Pumpkin Recipe

Beer name: “P plus”
Brewer(s): Matthew Pyle
Profile
Batch size: 5 gallons
OG: 1.050 (grain was undercrushed…gravity MUCH lower than planned)
FG: 1.012
SRM Color:
Boil length: 80 min
Total IBUs: ~30

Target Water profile and water treatment: Carbon block filtered tap water, no modifications
Ingredients
Amount Item % of grain bill
13 # Maris Otter 79.1
2 # Vienna 12.2
4 oz biscuit 1.5
4 oz wheat 1.5
12 oz 40 L crystal 4.6
3 oz Pale chocolate 1.1
8 oz Canned pumpkin
2 g Nutmeg
2 g All spice
4 g Cinnamon
Pinch clove

Mash schedule: Mashed the Maris, Vienna, biscuit, and wheat malts for ~60 minutes at 151 F. Steeped the crystal and pale chocolate along with pumpkin separately in about 150 F water

Hops:
Amount Type Time IBUs
0.7 oz 13% Magnum whole leaf 60 min Est 30-32 (but year old hops so likely lower)

Fermentation
Yeast: White Labs 566 (Belgian Saison II)
Fermentation Temp: 20-21 C first three days, let rise to 23-24 C later in fermentation
Fermentation time: 10 days primary

Other procedures
Steeped grains and pumpkin added to the boil with about five minutes to go. Spices also added right near the end of boil.

Carbonation and fining
Primed with about 4 oz corn sugar and bottled.
At bottling time, also added about 1.5 tsp of a spice tincture (tincture: 6 oz vodka, 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp all spice, 1/2 tsp nutmeg)