Fumoir de la Toussaint - Saison
Recipe Info
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Fumoir de la Toussaint
by DocPossum on 9/14/2018 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 | 2° | Mash |
14% | 2 | Munich - Light 10L - US | 35 | 10° | Mash |
11% | 1.5 | Rye - US | 37 | 3° | Mash |
7% | 1 | Table Sugar - Sucrose - US | 46 | 0° | 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 |
Hop Summary
oz | variety | type | AA |
0.45 | Magnum | Pellet | 12.0 |
0.45 oz |
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
- Roast pumpkin in smoker with wood of choice at 275? F (135? C) until tender. Remove skin and cube pumpkin.
- Boil 90 minutes with pumpkin in mesh bag.
- 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.
- Add additional spices to taste with hot water in form of a spice “tea.”
- Keg at 3 volumes (6 g/L) CO2 or bottle with 5.75 oz. (163 g) corn sugar.
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