Autumn Seasonal Beer Stingy Jack Pumpkin Saison

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.

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.

This baby is on tap. All I can say is OUTSTANDING!

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!

ebskinner1 said:

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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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.

Sounds awesome Poobah! Hoping to make this soon!

ebskinner1 said:

Sounds awesome Poobah! Hoping to make this soon!

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We did 10 gallons last Friday nite!!!

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

Thanks for the compliments! Let us know how it turns out... Gook Luck!

Looking at brewing this beer this upcoming weekend. Are there any tips or changes you would make to the recipe?

I brewed this beer a couple of weeks ago - BRILLIANT !! Thanks for the Recipe !!

FaanPret said:

I brewed this beer a couple of weeks ago - BRILLIANT !! Thanks for the Recipe !!

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Thanks, enjoy...

Brewed this a few months ago. Used a full mash, fresh roasted sugar pumpkins, good boil, and a fermentation chamber to keep the temps warm for the wy3712 French saison yeast.
The fermentation stalled at 1.030 for more than a week. So I put the temp down to 20•c for 5 days. Then raised it to 25•c and waited. Eventually it finished. Just had to be patient.
It turned out a touch darker than I was expecting. The flavours of the yeast come stong out of the gate, almost like a slightly sour farmhouse ale. Pumpkin fills out the mouthfeel and spices linger on the tongue. Really good.
Did anyone else find any tartness or sourness in their beer?

Can't say I ever detected and sourness.

I'm going to brew this again with the Wallonian Farmhouse Saison from The Yeast Bay. Wallonian is supposed to have a little bit of farmhouse funk in it.

The tartness worked so well with this. I'm going to try and re-create.

I love the darker richness with the spice and yeast. Nice take on a generally over done seasonal beer.

Previously I think my yeast had mutated. It was more than a few cycles in for the last batch, and has now been retired.

I brewed this on Labor Day with the Belle Saison yeast!

Poobah58 said:

I brewed this on Labor Day with the Belle Saison yeast!

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Have you tasted this yet? If so how do you like the Belle Saison yeast in conjunction with this recipe?

Haven't tried it yet...

What was the verdict on the different yeast? Have you tried any other yeasts with this recipe?

Roadie said:

What was the verdict on the different yeast? Have you tried any other yeasts with this recipe?

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The Belle Saison yeast took it from 1.072 to 1.001. Might have been a little too dry. The French Yeast made a better beer.