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Home » Recipes » DKM Second Runnerup - Saison Potiron (Pumpkin)
DKM Second Runnerup - Saison Potiron (Pumpkin)
In the third annual Doug King Memorial Speciality and Lager Beer Competition, President Drew took home a gold and the 3rd place overall with a different take on a traditional fall Pumpkin beer. This one uses pumpkin in the mash (a single can) and NO spices. The saison yeast and a warm ferment give this beer the pie spice character people always look for in a pumpkin beer.
Style:    Saison
Brewed by:    Drew Beechum
Batch Size:    6 Gallons
Boil Time:    60 Minutes
Estimated OG    1.078
Actual OG    1.076
Est IBU    18.2
Est SRM    13.1
Efficency    71%
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltster Amount Percentage
Marris Otter Malt Crisp 13.75 lbs 77.2%
Dark Brown Sugar Billingtons 1.0 lbs 5.6%
Pumpkin Puree (1 can) Libbey 1.81 lbs 10.2%
Biscuit Malt Dingemans 0.50 lbs 2.8%
Crystal 75L Hugh Baird 0.38 lbs 2.1%
Wheat Malt Weyerman 0.38 lbs 2.1%
Hops
Name Form Alpha Amount Time
Styrian Goldings Pellet 5.4% 1.0 oz 60
Czech Saaz Pellet 3.0% 0.50 oz 20
Yeast
Man. Code Name Type Amount (Starter)
White Labs WLP565 Belgian Saison Ale 0.5 gallon starter
Mash Schedule
Step Rest Temp Rest Time Heat Water
Saccharification 152°F 60 Infusion 4.25 Gallons
Extras
Notes

To drive the yeast to produce the spice character that I like it helps to let the yeast blast into the stratosphere. I chill the beer into the fermenter in the mid 60's and then let the ferment rise up to a temperature in the mid 80s. If the saison yeast stops on you, as it is prone to do, either swirl and warm the beer up or re-pitch with a neutral ale strain to drop the gravity.

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