Funky Pumpkin Saison 5 Gallon
Let me take you to Funky Town! Or Funky Pumpkin Town that is. This beer is a unique take on the usual pumpkin beer. With a rich dark amber color and hits of pumpkin in the aroma and the taste. Follow that with some funky flavors from the T-58 yeast, you get one amazing beer. This will keep you grooving all through the night. So do us a solid and brew this beer, its brick house!
WHAT YOU GET
1 Can of Coopers Family Secret Amber Ale HME
1 Can of Coopers Wheat Malt
1 Packet of BrewMax LME Smooth
2 Packets of Honey Malt
1 Packet of T-58 Ale Yeast
1 Muslin Hop Sack
2 Packets of No-Rinse Cleanser
2 cups of honey
1 can pumpkin puree
1 tablespoon pumpkin pie spice
FOR FANS OF
Iconyc Brewing Pumpkin Saison
Original Gravity: 1.063
Final Gravity: 1.019
SRM: (Color): 9
IBU: (Bitterness): 35
STEP 1: SANITIZING
Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:
1. Fill clean fermenter with 8 liters (2 Gallons) of warm water, then add 1 pack of No-Rinse Cleanser and stir until dissolved.
2. Use your measuring cup to scoop the liquid up and run it down the side of the Coopers Fermenter. Do this around the entire fermenter a few times. Then add your krousen kollar and repeat. Then take some of the solution and pour it into the lid and allow it to sit for 2 minutes. (If you have a different fermenter sanitizing may be different.)
3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds, and then close.
4. Pour some of the solution from the fermenter into a large bowl. You need enough to fully cover your brewing utensils. Place your spoon/whisk, can opener, and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in the cleaning solution prior to use. Any remaining solution in your fermenter can be discarded.
5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the fermenter, proceed immediately to brewing.
STEP 2: BREWING
Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.
1. Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened cans and BrewMax LME in hot tap water.
2. Open both the packets of grain and pour into 1 muslin sack and tie it closed so that the grains have room to flow freely within the sack. Set aside.
3. In your clean 1-gallon or larger pot add the can of Pumpkin puree and 1 tablespoon of pumpkin spice to your pot. Heat and stir this mixture for about 2 minutes until the mixture is hot and fragrant, then remove from heat.
4. Using the measuring cup, pour 8 cups of water into your pot. Bring this mixture to a temperature of 155-160 degrees. Then add in the grain sack to the hot water to steep for 30 minutes between 155-160 degrees. Then remove pot from heat.
5. Carefully lift the grain sack out of the pot and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water. Let drain. Do NOT squeeze the grain sack. Discard grain sack once drained.
6. Return to heat and bring this mixture to a boil for 5 minutes, then remove from heat and open the cans of Brewing Extract and the LME and pour the contents into the hot mixture in your pot. Then add your honey. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
7. Fill your fermenter with enough cold water to cover the spigot hole. Approximately 1-2 gallons of water.
8. Pour the wort into your fermenter, and then bring the volume of the fermenter to 5 gallons or 19-liters by adding more cold water.
9. Stir your wort mixture vigorously with your sanitized spoon or whisk.
10. Sprinkle the T-58 yeast packet into the fermenter, and place on the lid. Do not stir.
Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight. Ferment for 14 days.
STEP 3: BOTTLING & CARBONATING
After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (14 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.
1. When your beer is ready to bottle, fill 3 1-gallon containers with warm water, then split the remaining pack of the No-Rinse Cleanser between them and mix until dissolved. Once dissolved, it is ready to use.
2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.
3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide.
4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.
5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.
6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation.
TIP FROM OUR BREWMASTERS
After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it.
This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer