Smoked Pumpkin Seed Saison

20 litres; OG = 1.071; FG = 1.020; IBU = 24; SRM = 15; ABV = 6.6% (calculated, actual values may vary.)


  • 5.2kg pale malt
  • 230g wheat malt
  • 230g crystal malt
  • 230g biscuit malt (or, if this is not available, abbey malt, special "B" or, as a last resort, malanoidin malt)
  • 450g treacle sugar
  • 3.5 AAU Styrian Goldings hops (60 minutes) (20g of 5% alpha acids)
  • 2.5 AAU Saaz hops (20 minutes) (18g of 4% alpha acids)
  • 5ml / 1 tsp Irish moss (15 minutes)
  • White Labs WLP566 (Platinum Belgian Saison II) yeast
  • 1.4kg pumpkin and seeds (collect seeds from pumpkin)
  • Spices &/or Herbs:
    • 4 cloves (10 minutes)
    • 5 cinnamon sticks (10 minutes)
    • 4 small nutmeg pods (cracked) (10 minutes)

Brewing instructions:

  • Smoke pumpkin chunks at 120-150°C until soft (about 3 hours). As an option, you can roast the pumpkin seeds separately on a sheet of baking paper (placed onto a baking tray) in a 160°C oven until browned (about 15 minutes). If you roast the pumpkin instead of smoking it, you may want to compensate by adding 100 grams of smoked malt ("Rauchmaltz") to your grain bill.
  • Mash grains, smoked or roasted pumpkin chunks and seeds at 67°C in 17 litres of water for 60 minutes. Sparge slowly to prevent stuck mash.
  • Boil wort for 60 minutes, adding hops and spices at times indicated.
  • Ferment at 20°C.
  • Rack to secondary at 14 days.
  • Bottle or keg as usual.

(Source: Recipe adapted to Imperial measurements as well as for availability of ingredients in South Africa.)