Mashing Pumpkins Spiced Saison

OG: 1.08

Link to article
gold medal light-beer-saison-pale-1440

The following beer recipe is featured in the September/October 2009 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

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.

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The following beer recipe is featured in the September/October 2009 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

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.

Ingredients:

  • 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:

Yield: 5 Gallons (18.93 L)

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.

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