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Old 10-20-2011, 12:27 PM   #1
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Default All-Grain - Stingy Jack Pumpkin Saison

Recipe Type: All Grain
Yeast: WY3711
Yeast Starter: 1500mL
Batch Size (Gallons): 5.0
Original Gravity: 1.076
Final Gravity: 1.008
IBU: 24.0
Boiling Time (Minutes): 90
Color: 11.5
Primary Fermentation (# of Days & Temp): 66F-80F (2/day)
Additional Fermentation: 30-60 days in keg
Secondary Fermentation (# of Days & Temp): 7 days @RoomF
Tasting Notes: Wow, a lot going on here. Let sit in keg 30-60 days.

Stingy Jack Pumpkin Saison

4 lbs 8.0 oz Pale Malt (2 Row) (2.7 SRM) 33.18 %
4 lbs 8.0 oz Pilsen (1.8 SRM) 33.18 %
2 lbs Munich Malt (7.0 SRM) 14.75 %
8.0 oz Caramunich I (51.0 SRM) 3.69 %
8.0 oz Rye, Flaked (2.0 SRM) 3.69 %
8.0 oz Wheat, Torrified (1.7 SRM) 3.69 %
1.0 oz Carafa Special II (415.0 SRM) 0.47 %
1 lbs Turbinado (10.0 SRM) Sugar 7.37 %
0.40 oz Magnum [13.40 %] (60 min) 20.1 IBU
0.60 oz Sterling [8.70 %] (10 min) 3.9 IBU
1.00 items Sugar Pumpkin, 5 lbs (Mash 1 hour)
1.00 items Sweet Potato, 15oz Can (Mash 1 hour)
2.00 items Butternut Squash, 15oz Can (Mash 1 hour)
1.00 tbsp Pumpkin Pie Spice (Boil 1 min)
1.00 tsp Pumpkin Pie Spice (Secondary 7 days)
1.00 Vanilla Bean (Secondary 3 days)
1 Pkgs French Saison (Wyeast Labs #3711) [Starter 1500 ml]

Mash Profile
60 min @150 F
10 min @168 F

Notes:
1. Peel and dice pumpkin and roast with squash and potato in oven for 1 hr. at 350F.
2. Start fermentation at 66°F and ramp 2°F per day until 80°F. Let sit for 2-3 weeks then rack for another week.
3. This yeast will attenuate below 1.010 so let it condition in keg for a month or two.

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Old 10-20-2011, 12:28 PM   #2
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Stingy Jack Legend:
The Irish brought the tradition of the Jack O'Lantern to America. But, the original Jack O'Lantern was not a pumpkin.The Jack O'Lantern legend goes back hundreds of years in Irish History. As the story goes, Stingy Jack was a miserable, old drunk who liked to play tricks on everyone: family, friends, his mother and even the Devil himself. One day, he tricked the Devil into climbing up an apple tree. Once the Devil climbed up the apple tree, Stingy Jack hurriedly placed crosses around the trunk of the tree. The Devil was then unable to get down the tree. Stingy Jack made the Devil promise him not to take his soul when he died. Once the devil promised not to take his soul, Stingy Jack removed the crosses and let the Devil down.

Many years later, when Jack finally died, he went to the pearly gates of Heaven and was told by Saint Peter that he was too mean and too cruel, and had led a miserable and worthless life on earth. He was not allowed to enter heaven. He then went down to Hell and the Devil. The Devil kept his promise and would not allow him to enter Hell. Now Jack was scared and had nowhere to go but to wander about forever in the darkness between heaven and hell. He asked the Devil how he could leave as there was no light. The Devil tossed him an ember from the flames of Hell to help him light his way. Jack placed the ember in a hollowed out Turnip, one of his favorite foods which he always carried around with him whenever he could steal one. For that day onward, Stingy Jack roamed the earth without a resting place, lighting his way as he went with his "Jack O'Lantern".

On all Hallow's eve, the Irish hollowed out Turnips, rutabagas, gourds, potatoes and beets. They placed a light in them to ward off evil spirits and keep Stingy Jack away. These were the original Jack O'Lanterns. In the 1800's a couple of waves of Irish immigrants came to America. The Irish immigrants quickly discovered that Pumpkins were bigger and easier to carve out. So they used pumpkins for Jack O'Lanterns.
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Old 11-05-2011, 03:45 PM   #3
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This baby is on tap. All I can say is OUTSTANDING!

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Old 09-23-2012, 04:18 PM   #4
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So how did this turn out? What was the flavor profile like? Im curious.....i like saisons and have been curious about doing a pumkin saison and what it might taste like!

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Old 09-24-2012, 02:31 AM   #5
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Quote:
Originally Posted by ebskinner1 View Post
So how did this turn out? What was the flavor profile like? Im curious.....i like saisons and have been curious about doing a pumkin saison and what it might taste like!
I'm not very good at explaining how a beer tastes but this one is top notch. It's a bit dark for a Saison and the WY3711 finishes quite dry. Hops are low so the pumpkin and spices shine. This was a big hit for the pumpkin beer lovers.
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Old 09-24-2012, 08:02 PM   #6
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Sounds awesome Poobah! Hoping to make this soon!

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Old 09-27-2012, 09:17 PM   #7
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Quote:
Originally Posted by ebskinner1 View Post
Sounds awesome Poobah! Hoping to make this soon!
We did 10 gallons last Friday nite!!!
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Old 03-25-2013, 04:17 PM   #8
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hey Poobah, new to these forums - I wanted to let you know that I used your recipe as a starting point for my first Pumpkin Saison - "All Hallows' Evening Saison" - only been brewing for 6 months so I'm pretty new to it - love the Saison style and thought I'd say thanks.

Since we're out of season and I was really excited to start taking notes on brewing with pumpkin, I ended up using Libby's in the mash and the boil - both with great success - also, I made a Pumpkin candi/candy sugar based on Snick's DAP/Candi Sugar thread - I was able to add spices I steeped in a coffee to the boiling sugar and it really helped the pumpkin flavor come out without being over powering

anyways, just thanks for such a great recipe with your notes - it really helped out a noob and I'm super excited for this Pumpkin take on a Saison. If you have any words of wisdom, especially in regards to how you think ramping up the temp altered the Saison to Pumpkin flavoring ratio I would be excited to hear from you - mine just sat at 70F for 3.5 weeks in primary before bottling and is only 8 days in the bottle

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Old 03-28-2013, 01:04 AM   #9
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Thanks for the compliments! Let us know how it turns out... Gook Luck!

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Old 07-30-2013, 11:33 AM   #10
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Looking at brewing this beer this upcoming weekend. Are there any tips or changes you would make to the recipe?

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