greetings all,
am preparing to brew a partial mash version of the Mashing Pumpkins Saison recipe listed at:
https://www.homebrewersassociation.org/homebrew-recipe/mashing-pumpkins-spiced-saison/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
...
- subbing in 6pounds of Briess extra light pilsen for 8pounds of the 2-row
and have rec'd a suggestion to cut back a tad on the cloves / cinnamon and nutmeg which i may or may not follow through on.
but i am curious... re: the brown sugar - at what point would be best to add this ? toward the end of the boil i am guessing ?
thanks
rob