Pumpkin Belgian (P)

This was made from an experimental Belgian Yeast that Gigayeast gave the Sudzers. A member propped up the yeast and many of us made beer with it. Malt + hops are very similar to (H).

Brewed 5.0 gallons on 2013-10-13

Original gravity: 1.058

Final gravity: 1.013

ABV: 5.9%

Apparent Attenuation: 77.6%

Inspired by Saison (H)

Process notes

2013-10-16

After pitching, I woke up to it being at 64° with fermentation already pretty active. It's been sitting at 67° for the past few days.

2013-10-20

Krausen has dropped, fermentation seems completely done, no activity.

2013-11-03

Kegged.

Boil for 90 minutes

At 60 minutes

1.25 ounces of 4.5% Alpha Acid Hallertau Mittelfruh pellets

At 15 minutes

8 ounces of Light Brown Soft Belgian Candi Sugar (Brun Leger) (BrewersBest)

At 0 minutes

0.75 ounces of 4.5% Alpha Acid Hallertau Mittelfruh pellets

Mash

[46.51%] 10 pounds of Pumpkin (Originally 16 pounds of pumpkin. Roasted @300 degrees for 135 minutes.)

[41.86%] 9 pounds of German Pilsner (Weyermann)

[4.65%] 1 pound of Rice Hulls

[2.33%] 8 ounces of White Wheat (GreatWesternMalting)

[2.33%] 8 ounces of CaraMunich Type I (Weyermann)

[2.33%] 8 ounces of German Munich (Weyermann)

Single infusion mash. Mashed with 5 gallons (0.93 quarts per pound) of tap water for 90 minutes. 21lb 8oz of grain was used in the mash. (Added 1/4 campden tablet. Finsihed @ 142.8 degrees.)

Strike water temp: (0.2/0.93) * (150 - 75) + 150 = 166.1

Sparge

Sparged for 30 minutes with 4 gallons of 170° tap water. (1/4 campden tablet added to sparge water)

Yeast

2013-10-13

Pitch starter (started on 2013-10-12 with 1500mL water, IntermittentShaking, 150 grams DME, 1.00 tsp FermaidK) made from 1 pack of GYXXX Belgian (Experimental) (GigaYeast) at 71°.

Tasting notes (5.00/10; 1 rating)

2013-12-23

[5/10] Kat brought up the idea that this tastes like Blue Moon (lots of banana). Drank most of this @ Chris + Kat's Christmas party.