Sasquash Recipe

Recipe Info

Recipe Image

Sasquash

by on
All Grain
40 Liter(s)
47 Liter(s)
120 min
72%
Sour brown ale with roasted squash additions in the mash and spice in the boil.

Fermentables

54% - Pilsner - DE
7.5
38
1
Mash
7% - Maris Otter Pale - UK
1
38
3
Mash
14% - Munich Light - DE
2
37
6
Mash
7% - Wheat - US
1
39
1
Mash
2% - Caramel/Crystal 40 - US
0.25
35
40
Mash
2% - Crystal 60L - CA
0.25
34
60
Mash
4% - Caramel/Crystal 80 - US
0.5
35
80
Mash
2% - Flaked Barley - US
0.25
32
2
Mash
2% - Aromatic Malt - UK
0.25
35
20
Mash
1% - Chocolate Malt - US
0.125
34
350
Mash
6% - Honeynut Squash
0.78
0
0
Mash

Hops

Amarillo
20
Pellet
FirstWort
120 min(s)
7
7.8
Amarillo
15
Pellet
Boil
60 min(s)
7
5.4
Amarillo
10
Pellet
Boil
30 min(s)
7
2.8
Amarillo
10
Pellet
FlameOut
0 min(s)
7
0.0
John's Wet Hops
20
Leaf
FlameOut
0 min(s)
0
0.0

Yeast

Wyeast American Ale 1056
75%

Other Stuff

Cinnamon
0.13
kg
Mash
Nutmeg
0.07
kg
Mash
Ginger
0.17
kg
Mash

Mash Steps

Single Step Infusion
Infusion
156
90 min

Special Instructions

1.
Tap water pH: 6.9
2.
Mash 156
3.
Cool to 100 (pre kettle sour pH: 4.47)
4.
pH: 3.45 after 42 hours of kettle souring.
5.
120 minute boil (hops in 1 pot, aromatics in the other)
6.
Clean version: 2.4 volumes of CO2
7.
Brett version: 2.3 volumes of CO2
8.
Brett version: 68g corn sugar, 34g maple syrup

Tasting Notes (1)

anjo

Tasted on 1/19/2017 by anjo

Notes:

Appearance: soda like head formation that fizzes and dies down pretty quickly. Dark red and amber like hues. Aroma: pretty nice. woody notes of ginger. dried fruit and subtle squash. orange. slight oxidative sherry-like notes. Taste: a little too malty-sweet on the palette. Ginger present and spicy. Really nice. Sublte chocolate, baking spice and squash. Some subtle over extraction of tannin. Mouthfeel: nice carbonation, nice body. A little too rich. Drinkability and Notes; pretty drinkable. Alcohol seems on the mark. Main problem for BC is the sweetness and the tannins. Changes for next time: A little too sweet. Use a better attenuating yeast or brett (or consider keeping the yeast and cutting down on specialty malts). It will be interesting to compare the brett version. BC likes the acidity. RJ wants to cut the acidity a touch. Improve head retention. Wouldn't mind promoting a slightly creamier mouthfeel. Be careful of tannins and reduce over-extraction.

Recipe Facts

Sasquash
  • 40.00 Gallons Liters Batch Size
  • 47.00 Gallons Liters Boil Size
  • 120  min Boil Time
  • 1.074 OG
  • 1.018 FG
  • 15.9 IBU (tinseth) Bitterness
  • 0.22 BG:GU
  • 15.1° SRM Color
  • 72% Efficiency
  • 7.1% ABV Alcohol
  • 253 per 12oz Calories
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