Cedar Rapids Brewing Society

Here is the recipe for my Pumpkin Saison from this spring and ready for the fall festival.

11.5 lbs. 2-Row pale malt
0.5 lbs. Wheat malt
0.5 lbs. Crystal malt (I used 60 L)
0.5 lbs. Biscuit malt
1.0 lbs. Brown sugar
1.0 lbs. Rice hulls
3.0 lbs, Smoked pumpkin & toasted pumpkin seeds (bake if pumpkin is not soft)

3.5 AAU Styrian Goldings (60 min) (first wort hop)
2.5 AAU Saaz (20 min)
4 Cloves
5 Cinnamon sticks
4 Cracked whole nutmeg
1 tsp Irish moss
WLP-566 Platinum Belgian Saison II starter (fall 2014 used Wyeast French Saison)

Smoked pumpkin goes in with grain mash 1 full hour at 148 degrees F. Sparge thoroughly.
Add spices last 10 minutes.
Sometimes I add more pumpking to whirelpool. Remove hops at flameout and spices at desired seasoning.
Allow to ferment 2 weeks, raising temp gradually after first few days.

Wow. Just racked the festival batch after 3 weeks. Went from 1.065 to 1.001. Well over 8% Was shooting for around 6-6.2% That French Saison finishes well. And it looked fairly clean.

WY3711? that got down to about 1.004 for me the first time I used it, second batch is still in the fermenter.