Mashing Pumpkins question

Beer Recipes
1

greetings all,

am preparing to brew a partial mash version of the Mashing Pumpkins Saison recipe listed at:

10.5 lb (4.76 kg) two row pale malt
0.5 lb (227 g) wheat malt
0.5 lb (227 g) 75 L crystal malt
0.5 lb (227 g) biscuit malt
1.0 lb (0.45 kg) dark brown sugar
1.0 lb (0.45 kg) Libby’s 100% pumpkin (in mash)
5 whole cloves (10 min)
3 cinnamon sticks (10 min)
3 T. (44 mL) nutmeg (10 min)
1.0 oz (28 g) Styrian Goldings pellet hops, 5.4% a.a. (60 min)
0.5 oz (14 g) Czech Saaz pellet hops, 3% a.a. (20 min)
White Labs WLP 565 Saison I ale yeast

…

  • subbing in 6pounds of Briess extra light pilsen for 8pounds of the 2-row

and have rec’d a suggestion to cut back a tad on the cloves / cinnamon and nutmeg which i may or may not follow through on.

but i am curious…  re: the brown sugar - at what point would be best to add this ?  toward the end of the boil i am guessing ?

thanks
rob

2

I am not sure that it matters when you add the sugar. I personally add it before the boil begins so that I can get it mixed in well and avoid scorching on the bottom of the kettle.

3

Same here.  You won’t get any flavor from the brown sugar, so it doesn’t matter much.

4

I was going to say the same thing. If you want some flavor you may want to consider molasses.

5

hmmm…  taking a look, do you think molasses may be a good choice ?  and if so, would i look at the same amount ?  ie: 1pound brown sugar = 1pound molasses ?

6

From what I understand molasses can be very strong flavored depending on what variety you use. I assume 1# would be too much. I have no experience with it so someone else with more knowledge would need to chime in here.

7

I’ve used molasses a couple times before deciding I really didn’t like it.  I wouldn’t go much more than a cup.  Sugar has about 45 ppg, molasses has about 35 ppg.  Adjust accordinglyi f you use it.

8

thanks for the input.  much appreciated.

9

It does specify dark brown sugar… According to Google that’s still only 6.5% molasses, but you might be able to taste it.

10

Yeah with that yeast you may not be going for much a flavor contribution from the sugar anyway.

11

one more question since you mention the yeast…  i’ve used wyeast 3711 many times and have always been happy with the result - personal preference aside, any reason not to sub in 3711 ?

12

Personally, I prefer 3711 however I think using saison yeast in a pumpkin beer is just strange. I am sure it must be good but for some reason in my head I think the flavors would clash.