Damoxemus
Well-Known Member
- Joined
- Jul 7, 2012
- Messages
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Finishing up a batch of of Saison with 3711 and thinking of re-using the yeast for a Pumpkin Saison. I know it attenuates well so I will be mashing a bit higher (154) and using some more crystal/caramalt to keep the body. I also plan to ferment it cool.
3 lbs. Pale Malkt
3 lbs. Marris Otter
1 lbs. Victory
1 lbs. Melanoidin
1 lbs. Caramunich
.5lbs Flaked Oats
2 lbs Pumpkin - bakes and mashed
.5 lbs of Rice Hulls
.5 oz Warrior at 60Mins
Without the Pumpkin the numbers are:
OG 1.044
FG 1.004
SRM 12.5
IBU 32
ABV 4.9%
How do I add the PPG for Pumpkin to the recipe?
3 lbs. Pale Malkt
3 lbs. Marris Otter
1 lbs. Victory
1 lbs. Melanoidin
1 lbs. Caramunich
.5lbs Flaked Oats
2 lbs Pumpkin - bakes and mashed
.5 lbs of Rice Hulls
.5 oz Warrior at 60Mins
Without the Pumpkin the numbers are:
OG 1.044
FG 1.004
SRM 12.5
IBU 32
ABV 4.9%
How do I add the PPG for Pumpkin to the recipe?