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