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Old 09-01-2011, 07:19 PM   #1
thepipesarecall
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Default PumKING with Saison yeast?

Ello all, with fall approaching I'm gonna be brewing a Southern Tier Pumking
clone, imtending to use 1056, but thought about putting a twist on it. I'm all for experimentation, first brew was a black IPA with Belgian strong Ale yeast, turned out fantastic. I've never brewed with a Saison yeast, but I was wondering if the characteristics of either 3724 or 3711 may complement the aspects of this recipe.

14 lbs. 2-Row Pale malt*
1 lb. Victory*
12 oz. Crystal 80°L*
1 large Pumpkin (skinned, cubed and roasted with honey then added to mash)*
1 lb. Demerara sugar (added after hot break)*

Hops:*
3/4 oz. Magnum @ 60 min.*
1/4 oz. Saaz @ 15 min.*

Additives:*
8 oz. Lactose @ 15 min.*
1/2 tsp. Yeast nutrient @ 10 min.*
1 Whirlfloc tab @ 10 min.*
2 tbsp. chopped Candied Ginger @ 5 min.*
2 Cinnamon sticks @ 5 min.*
1/2 tsp. Cloves @ 5 min.*
1.2 tsp. grated Nutmeg @ 5 min.*
1/2 tsp. Allspice @ 5 min.*
1 Vanilla Bean (added to secondary)*
1/2 tsp. ground Cinnamon (added to secondary)

Thoughts brew-brethren?



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Old 09-01-2011, 07:26 PM   #2
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Don't use 3711. It finishes WAY too dry for a pumpkin beer.

With all the flavoring from the spices, I don't think the saisson yeast will add anything. But if you do it, I hope I'm wrong. A pumpkin saison would be cool.



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Old 09-01-2011, 08:37 PM   #3
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I'm not going to go against the wisdom of a veteran brewer such as yourself, seeing how I already have a starter of 1056 replicating up for the brew early next week. I just prefer to push the label a bit and venture into new realms and an Imperial Pumpkin Saison sounds so fun

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Old 09-01-2011, 08:43 PM   #4
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The suggestion I would make is to perhaps do without the clove spice addition and just rely on cloviness from the yeast. I think the lactose is a great way to back sweeten against the dryness of the saison.

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