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Old 09-06-2013, 02:36 AM   #1
stevestone1988
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Apr 2012
Woodbridge, VA
Posts: 29


Hey guys,

Making a Pumpkin Saison and need your help. I planned on a 5G batch (3G boil); and have whole cinnamon sticks with ground all spice, ground clove, and ground ginger...just have no idea how much to use of each. I'm using 3 cans of organic pumpkin but really not trying to make this thing a spice bomb, ( i want to taste the spice, not TASTE THE SPICE!) and wouldn't have a problem with throwing out the clove or ginger if it's too much. Using wyeast bier de garde strain 3725. Any help would be geart appreciated.

 
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Old 09-06-2013, 02:46 AM   #2
Beernik
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Jun 2009
Lopez Island, WA
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Mine was a bigger Saison, 7.7%, and I aggressively spiced it because I wanted it ready in October and wanted to still be enjoying it in February as z winter warmer.

At flameout, I tossed in:
0.5oz coriander
0.15oz cinnamon sticks
0.15oz clove
0.15oz nutmeg

Maybe cut that in half for a less aggressive flavor.
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Old 09-07-2013, 03:58 PM   #3
stevestone1988
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Apr 2012
Woodbridge, VA
Posts: 29

Great thanks for the help! Used 1/8- 1/4 tsp for all the spice (ginger, clove, allspice) and 1 stick of cinnamon. Smelled good but will give update on taste

 
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Old 09-07-2013, 04:58 PM   #4
tennesseean_87
 
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Aug 2011
Bismarck, ND
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I was thinking of a pumpkin-spice (no pumpkin) witbier, but I'm not sure if dry, crisp Belgian styles would really be best for this sort of thing. Most pumpkin beers seem to use a more caramelly, malty base style (Amber, Porter, etc.). I got no input on my thread, and I assume that's why. I'm definitely interested in how this turns out, though.
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Old 09-07-2013, 05:16 PM   #5
Beernik
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Jun 2009
Lopez Island, WA
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I must have missed the thread. I think not using the pumpkin in a Witbier version is a good idea. The pumpkin would make it creamy and not crisp.

My pumpkin saison went from 1.070 to 1.011. That's about 84% attenuation. It was very enjoyable.

I'd be more concerned with tart vs spice. As long as you minimize the tartness I think it should work nicely.
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Old 10-15-2013, 01:58 AM   #6
stevestone1988
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Apr 2012
Woodbridge, VA
Posts: 29

Update: t
This beer was great! Probably one of the best I made. Only complaint is I wish I was a littleess cautious with the spices. Other than that it was amazing. Let me know if you want the recipe.

 
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Old 10-15-2013, 12:08 PM   #7
tennesseean_87
 
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Please post recipe and stats (gravities, etc.).
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#8 Corks in Belgian Bottles Hold Carbonation
Increasing Pipeline Diversity
Drinking: Irish Red, Hoppy Brown, Belgian Export Stout, Oktoberfest, Dubbel
Fermenting: Belgian Saison, Session Steam(ish)
On Deck: Pilsner/Schwarzbier split batch, Berliner Weiss? White IPA?

Youtube Channel on Homebrewing ::: Youtube Channel on Pipe Smoking

 
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Old 10-15-2013, 03:08 PM   #8
bethebrew
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Mar 2012
Portland, OR
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Quote:
Originally Posted by stevestone1988 View Post
Update: t
This beer was great! Probably one of the best I made. Only complaint is I wish I was a littleess cautious with the spices. Other than that it was amazing. Let me know if you want the recipe.
You could add a little more at bottling, even experiment with 1/2 with more spice. Make a spice tea just be sure you get the water really hot and sanitize the spices.

 
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