I make mine in August when I have have the highest temps in my cellar, so I do a pumpkin Saison.
It's not the quintessential Fall pumpkin style per se, but I would imagine that pumpkin does work well in a Saison. I like Saisons myself, but I know a lot of people don't like them.
I did something similar on my pumpkin porter. I used a huge pumpkin (maybe 13in. diameter). I chopped it up and charred it on my grill until nice and blackened, then I wrapped it in foil with brown sugar and spices and baked in the grill until very tender. I then pureed it and put it in the mash. It contributed a smoky spiced pumpkin flavor that went very well in a porter.Fermentis puts out top notch yeasts.
I've used real roasted pumpkin once and loved it.
One pie pumpkin. Scoop out the guts. There's not much in a pie pumpkin. Slice into chunks. Put in the oven at 250 until it starts changing color. Add the roasted pumpkin right into the mash.
7.7% with Hallertauer for bittering and a late Citra addition. It never received any complaints.
I did something similar on my pumpkin porter. I used a huge pumpkin (maybe 13in. diameter). I chopped it up and charred it on my grill until nice and blackened, then I wrapped it in foil with brown sugar and spices and baked in the grill until very tender. I then pureed it and put it in the mash. It contributed a smoky spiced pumpkin flavor that went very well in a porter.
Sounds good. What yeast strain?
Sounds great. Hell, I might just eat that.
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