Recipe of the Week: Mashing Pumpkins Spice Saison

Category 21: Spice/Herb/Vegetable Beer

2009 AHA National Homebrew Competition Gold Medal
Mark Cherney, Ladera Ranch, Calif., Spiced Saison, Fear No Beer Brewclub

Ingredients for 5 U.S. gallons (18.93 liters)

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

Directions

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.

Original Specific Gravity:	1.080
Final Specific Gravity:	unknown
Boiling Time:	60 minutes
Primary Fermentation:	70° F (21° C)

Judges' Comments

"Excellent balance with spice addition. I really like this beer!"

"Subtle pumpkin character. Quite sweet—could be drier."

Runners-Up

Silver Medal
Ted Hausotter, Baker City, Ore., Jalapeño Helles Bock , Good Libations

Bronze Medal
Jared Mechling and Ken Hittel, Baltimore, Md., Sweet Potato and Spice Old Ale, Society for TRUB

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