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Spiced Pumpkin Saison

Spiced Pumpkin Saison

Spice, Herb, or Vegetable Beer • All Grain • 7 gal


Brewed 8/31/14 fermentation temp 90F. Bottled 9/20/14.

August 27, 2014 at 11:43am

3.0/5.0 1 rating

Ingredients (All Grain7 gal)

  • 12 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 oz Tettnanger - 5.9 AA% pellets; boiled 45 min


    Mild, slightly spicy. 'Noble'.

  • 2.5 lb Pumpkin (canned) - Added to mash (omitted from calculations)

    Pumpkin (canned)

    Mild earth spicy flavor. Pumpkins are fruits from the gourd family.

  • Fermentis T-58 Safbrew T-58

    Fermentis T-58 Safbrew T-58

    Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.


1T pumpkin pie spice added at flame out.

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: A - Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.056 1.026 - 1.120
Terminal Gravity: 1.008 0.995 - 1.035
Color: 7.4 SRM 1 - 50
Alcohol: 6.3% ABV 2.5% - 14.5%
Bitterness: 17.8 IBU 0 - 100



Warm fermentation

2014-09-03 6:39pm

Pitched the T58 at 80F and within 2 hours there was activity. Let this run at an ambient temp of around 80F and after 48 fermentation was complete. No hot fusel alcohols, just spiciness.


Not my best.

2015-02-13 2:41pm

I should have added a vanilla bean and more spices. There was a nice complexity the yeast.

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