Monthly Archives: August 2013

Spices for Pumpkin Saison

Pumpkin Saison

 

My fall season beer this year will be different than most brewers offer.  I’m sticking with the Saison theme and taking it up a notch.

 

Test Recipe below:

Pumpkin Spice Saison

Saison by ibrewaletx (13)

  • TypeAll Grain
  • Efficiency75.0%
  • Batch size3.0 gal
  • Boil time60 min

Fermentables

NAME AMOUNT USE PPG
American 2-Row 4.5 lb69 % Mash 38
Pumpkin 10.0 oz9 % Mash 5
Biscuit® MD™calc 5.0 oz4 % Mash 34
Wheat Malt 5.0 oz4 % Mash 38
2-Row Caramel Malt 80L 5.0 oz4 % Mash 34
Piloncillo 6.0 oz5 % 36

Hops

NAME AMOUNT TIME USE FORM AA
Styrian Golding Slovenia 0.6 oz 60 min Boil Pellet 5.2%
Saaz United States 0.3 oz 20 min Boil Pellet 3.8%

Yeasts

NAME LAB ATTENUATION TEMP
Belle Saison  Danstar 82.5% 70°F – 90°F

Extras

NAME AMOUNT TIME USE
Cinnamon Sticks 2.0 each 10.0 min Boil
Nutmeg (Ground) 1.8 tsp 10.0 min Boil
Whole Cloves 3.0 each 10.0 min Boil

Mash steps

STEP HEAT SOURCE TARGET TEMP TIME
Saccharification Rest Direct Heat 148 degF 60 min
Mash-Out Direct Heat 170 degF 10 min
Check out the new Mash Water Calculator

Predicted Stats

1.057 OG
1.010 FG
22 IBU
6.1% ABV
http://www.brewtoad.com/recipes/pumpkin-spice-saison-1Pumpkin Saison BeerXML File

‘Cottage’ Saison

Another recipe I’ve lifted from Homebrewtalk, this one because it is 72F at the lowest in my basement and I don’t want to wait 1-2 months for the cooler weather to come along to brew.

I brewed on 8/4/13 and on 8/8/13 it was already down to 1.003.  I started the fermentation at 72F for 24 hours & then moved it upstairs for a 74F avg temp.

Here is the 3 gallon recipe:

Link to BeerXML and malt.io website

 

Cottage Saison 3gal
Saison

Recipe Specs
—————-
Batch Size (G): 3.0
Total Grain (lb): 6.750
Total Hops (oz): 1.20
Original Gravity (OG): 1.064 (°P): 15.7
Final Gravity (FG): 1.008 (°P): 2.1
Alcohol by Volume (ABV): 7.37 %
Colour (SRM): 6.6 (EBC): 13.0
Bitterness (IBU): 31.6 (Average)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 60

Grain Bill
—————-
4.500 lb Pilsner (2 Row) Bel (66.67%)
1.000 lb White Wheat Malt (14.81%)
0.750 lb Sugar, Table (Sucrose) (11.11%)
0.250 lb Caramunich Malt (3.7%)
0.250 lb Oats, Flaked (3.7%)

Hop Bill
—————-
0.20 oz Sorachi Ace Leaf (16.7% Alpha) @ 60 Minutes (First Wort) (0.1 oz/Gal)
0.50 oz Hallertauer Pellet (4.8% Alpha) @ 30 Minutes (Boil) (0.2 oz/Gal)
0.50 oz Hallertauer Pellet (4.8% Alpha) @ 0 Minutes (Aroma) (0.2 oz/Gal)

Misc Bill
—————-
0.17 oz Black Pepper @ 5 Minutes (Boil)

Single step Infusion at 148°F for 90 Minutes.
Fermented at 67°F with Belle Saison

Milk warming

Simple Greek Yogurt

A recipe in a modern canning book my wife had caught my eye.  Homemade Greek yogurt.  It looked so easy to make, and we love Greek yogurt I had to give it a try.  Here are the simple steps:

  • Heat 1/2 gallon of milk (whole, 2% or fat free) up to 170F, stir occasionally
  • Cool milk to 110F, place in a sink with cool water, stir occasionally
  • Place 2 tablespoons of all natural Greek yogurt (I used Fage) in a bowl and whisk about 1/2 cup of the 110F milk with the yogurt
  • Place this whisked yogurt/milk back into the original pan with 110F milk and mix gently
  • Ladle the milk mixture into prewarmed 1/2 quart mason jars, seal tightly
  • Place the 2 (1/2 qt) jars of milk into a small cooler along with another jar or two of hot water and fill all space with towels.
  • Close up the cooler and set aside untouched for 8-10 hours.
  • After the 8-10 hours, place in a refrigerator to cool.
  • You now have 1/2 gallon of great tasting, cheap Greek yogurt

 

I just finished this process up and am waiting my 8-10 hours. I will report back in the next day on the quality and taste of this yogurt.

 I will report back in the next day on the quality and taste of this yogurt.

UPDATE:  Well, the taste test is in.  After 11.5 hours I put these in the fridge, I could tell they cooled down considerably even though they were in a small cooler wrapped with towels.

After refrigerating overnight I tried this morning and the texture is just slightly thinner than the original yogurt, the taste has just a little less ‘bite’ (sour) to it as well.  I can imagine this could be due to not maintaining a high enough temp for long enough.

Overall, this is very good and I will try it again.  You can’t beat $1.99 for a half gallon of Greek yogurt!

 

canning for a new generation

Pre-warming cooler for home made Greek yogurt

Pre-warming cooler for home made Greek yogurt