Saison Recipe - Fumoir de la Toussaint

Recipe Info

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Fumoir de la Toussaint

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All Grain
6 Gallon(s)
8 Gallon(s)
90 min
80%
https://www.homebrewersassociation.org/homebrew-recipe/smoked-pumpkin-saison/ Stats there are Original Gravity: 1.070 (17?P) Final Gravity: 1.002 (0.5?P) ABV: 8.9% by volume IBU: 20 SRM: 5

Fermentables

% lb fermentable ppg   L   usage  
68% 9.5 Pilsner - BE 36
Mash
14% 2 Munich - Light 10L - US 35
10°
Mash
11% 1.5 Rye - US 37
Mash
7% 1 Table Sugar - Sucrose - US 46
Late
14 lb

Hops

oz variety type usage time AA   IBU  
0.45 Magnum Pellet Boil 60 minutes 12.0 14.3
0.45 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast French Saison 3711 81%
 

Other Stuff

amount unit name usage
5 lb Smoked pumpkin Boil
1 tbsp Ginger Flame Out
1 tbsp Cinnamon Flame Out
1 tsp Nutmeg Flame Out
0.5 tsp Allspice Flame Out
 

Mash Steps

type heat temp °F time
Saccharification Rest Direct Heat 150 60 minutes
Mash-Out Direct Heat 170 60 minutes
 

Special Instructions

  1. Roast pumpkin in smoker with wood of choice at 275? F (135? C) until tender. Remove skin and cube pumpkin.
  2. Boil 90 minutes with pumpkin in mesh bag.
  3. Chill to 68? F (20? C), pitch yeast, and hold for two days before ramping temperature to 85? F (30? C) and holding until fermentation is complete.
  4. Add additional spices to taste with hot water in form of a spice “tea.”
  5. Keg at 3 volumes (6 g/L) CO2 or bottle with 5.75 oz. (163 g) corn sugar.

Tasting Notes (0)

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Recipe Facts

Fumoir de la Toussaint
Saison
6.00 Gallons Liters
8.00 Gallons Liters  @  90  min
1.070
1.013
5.8° SRM
80%
14.3 IBU (tinseth)
0.20
7.3% ABV
237 per 12oz
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