Seasonal brewing

Bottled 10/12 - pretty tasty...

Saisons in summer, pumpkin in fall. Lagers in winter, we love them all.
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This one is adapted from a pumpkin ale recipe in the Sept/Oct 2013 issue of Zymurgy. Pumpkin beers are pretty hit-or-miss, so when someone prints one they've used successfully for a decade or so, I'm willing to give it a try. I changed the adjunct sugar from a maple/honey mix to all maple, and upped the pumpkin a bit.

Batch #83
Autumnal Equinox

10 lbs Golden Promise
0.5 lb Victory
0.5 lb Crystal 60L (US)
10 oz Melanoidin
~3.75 lbs pumpkin (mix between canned and cooked fresh)

7 AAU, 60m, I used 1.2 oz 5.8% Cascade pellets

Whirlfloc, 1 tab, 10m


2 qts maple syrup (~1 3/4 lb sugars) at flame-out
1/2 Tbsp pie spice at flame-out

Safale US-05, 11.5g

OG: 1.065
FG: 1.012
ABV: 7%
IBU: ~30

Dough-in with 20qts water at room temp, direct heat with constant stirring to bring to 154F, about 1 hour ramp time. Hold there for about an hour. I batch sparged 14qts to save some time today.

What will I do with all of these hops?

Bottled 10/5
Update 9/22 - Dry hopped with ~1oz each Cascade and El Dorado.
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I have a relatively large amount of hops in the freezer. Better use 'em.

Batch #82
IPA

12 lbs Golden Promise
0.5 lb Victory
0.5 lb White Wheat malt

2oz Cascade, 5.8%AA (60m)
2oz Cascade, 5.8%AA (20m)
1oz El Dorado, 15.3%AA (5m)
1oz Cascade, 5.8%AA (5m)
1oz El Dorado, 15.3%AA (1m)
1oz Cascade, 5.8%AA (1m)

Whirlfloc, 1 tab, 10m
WLP090, San Diego Super Yeast, 1.5L starter

OG: 1.068
FG: 1.014
ABV: 7%
IBU: ~75


Single-infusion mash at 152F, 17 qts, hold for an hour. Added 1/4 tsp gypsum in mash to boost bring up calcium and sulfate levels. Fly sparge to collect 7 gallons, no mash-out. Boil for one hour, chill, pitch yeast, and ferment at 68F.