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Post by Alex Bullock on Dec 10, 2018 8:38:55 GMT -5
Brewer: Christy Shropshire
Beer: The Punk Kin Project Style: Pumpkin Saison
SRM: 7 IBU: 24 ABV: 5.9%
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Post by Christy on Dec 17, 2018 17:53:20 GMT -5
There were 3.5 pounds of pumpkin in the mash for a 5.5 gal batch. Fermented with yeast cultured from a few Saison DuPump bottles (just for fun)...started at 67 F, kept at mid-high 70's for about 10 days then another couple of weeks at ambient (65-ish) before kegging. I was planning on a small spice addition at the end of the boil, but forgot and didn't think it really needed the extra once fermentation was done!
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Post by Alex Bullock on Dec 17, 2018 19:19:21 GMT -5
Thanks for sharing Christy! I definitely got the spiciness from the yeast. Were there any caramel malts in this or did all that sweet caramel/malt flavour come from the pumpkin (caramelized?)
Aroma: Initial spiciness (saison-like, white pepper, a little nutmeg) with an earthy, sweet malt backbone.
Appearance: Starting the advent off with a great looking beer! Very clear, deep amber colour with a solid white head that stuck around for a minute.
Flavour: Similar to aroma with a lot more toffee/caramel and malty overtones. The spice and earthiness take a backseat to the malt but still come through.
Mouthfeel: Full and thick on the tongue with a sweet finish. Light carbonation. Had a similar vegetal aftertaste that I get heavily in my own pumpkin beer.
Overall:. Very flavourful interesting take on the pumpkin ale. I like how the saison yeast character fills in the typical "spiciness" associated with pumpkin ales. In general it was a tad too sweet for me and I'm curious where all the colour and sweet, caramel maltiness comes from!
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Post by Christy on Dec 17, 2018 19:44:07 GMT -5
The recipe was based (very) loosely on the Saison Automne Poitron in " A Saison for Every Season". Malts were Marris Otter (10 lb), Abbey and Wheat (0.5 lb each) and Special B (1.5 oz) - mash targeted 150 F but ended lower at 147 F. I also added just under 0.5 lb golden candi syrup at the end of the 90 minute boil. My OG was 1.055 and it finished at 1.007. I was trying to avoid the bubblegum of saisons past with the warmer fermentation temps. I'm thinking the sweetness you're perceiving has to be from the pumpkin, although I didn't think I'd roasted it quite enough at the time - it was still quite fibrous. It's funny though, I don't get as much sweetness as you are!
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Post by imaretiree on Dec 17, 2018 21:46:45 GMT -5
I get a touch of peppery saison yeast on the nose. A little bit of toffee. Definite sweetness but very clean. I get some apple. Gentle noble hop finish. As it warms I get the saison finish also.
After all my failures, I need to try making saisons again. Great beer, Christie.
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Peter
Junior Member
Posts: 52
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Post by Peter on Dec 18, 2018 9:04:35 GMT -5
Saisons have never really been one of my go to beer styles but they have been growing on me. That being said, I mentioned at one meeting that I quite enjoyed Saison DuPump, even becoming a repeat buyer. This beer was every bit as good in my opinion. There is just something about the way the pumpkin and caramel flavours play with the spice flavours of the yeast that make it so enjoyable and drinkable. Great beer!
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