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Homebrew Recipes

Mashing Pumpkins Spiced Saison

Mark Cherney of Ladera Ranch, CA, member of the Fear No Beer Brewclub, won a gold medal in Category #21: Spice/Herb/Vegetable Beer during the 2009 National Homebrew Competition Final Round in Oakland, CA. Cherney’s Spice/Herb/Vegetable Beer was chosen as the best among 208 final round entries in the category.

To see other winning homebrew recipes from the 2009 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Mashing Pumpkins Spiced Saison | Spice/Herb/Vegetable Beer

Ingredients

  • 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% a.a. (60 min)
    • 0.5 oz (14 g) Czech Saaz pellet hops, 3% a.a. (20 min)
    • White Labs WLP 565 Saison I ale yeast

    Specifications

    • Original Gravity: 1.08

    Directions

    1. 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 flameout.
    2. Primary fermentation at 70° F (21° C).
    3. Forced CO2 to carbonate.