All Grain Yeast:
WLP 566 - Belgian Saison II Yeast Starter:
Yes Batch Size (Gallons):
5 Original Gravity:
1.070 Final Gravity:
29 Boiling Time (Minutes):
12L Primary Fermentation (# of Days & Temp):
1 month Secondary Fermentation (# of Days & Temp):
no Tasting Notes:
Allow 1 month to carbonate and mellow
This was my first attempt at a pumpkin ale and it was pretty damn good. I chose to do it as a saison because the temperatures in my cellar get up around 78F in late August and I wanted to make sure it would be ready to drink in time for Halloween. I also upped the ABV to 7.7% because it wanted it to also work as a winter-warmer.
Unfortunately I finished this one off before I got around to posting a picture. The last bottle of it was consumed in mid-June.
I'll be brewing it again in about 2 weeks.Fermentables
8oz Crystal 20L
1lb Clear Candi Sugar
2 x 29oz cans of Libby's 100% Pure Pumpkin (in the mash)
0.5lb Rice HullsHops
2oz Hallertauer (3.8%AA) - 80 minutes
1oz Citra (13.9%AA) - 5 minutesSpices*
127F for 45 minutes
145F for 60 minutes
Mashout at 168FYeast
WLP 566 - Belgian Saison II
*Spices - When I brewed this I discovered that I didn't have any All Spice in my cupboard. So I approximated it by doubling the Cinnamon, Clove, and Nutmeg. My next brew will have 0.1oz Cinnamon, Clove, Nutmeg, and All Spice.
This beer had a definite beginning, middle and ending flavors. The first taste is all Saison and Citra hops. The middle taste is where the pumpkin and spices come in and bring a taste of pumpkin pie. The finishing and aftertaste is of the spices and it lingers on your palate (and not in an obnoxious way).