I’ve been busy brewing even though I have been less than busy with blogging about it. This past fall/winter I brewed up a big Pumpkin Saison, a rye peat smoked stout, my first lager, another batch of Bourbon Vanilla Porter, an Imperial IPA, a Russian Imperial, Stout, an Irish red ale, another Rye IPA recipe and finally an attempt at a St Rogue Red like ale.
Hard to believe that I have brewed that much since my last post but like I said I have been pretty busy. I am going to try and write a post about most of these brew sessions at some point in the near future.
I am probably most proud of the Pumpkin Saison which I brewed for a fall hunting/fishing trip. The keg has been stranded at a remote kegerator for the past four months, I hope to have it back in my hands very soon.
I fermented one with wlp 565 at 90 degrees. I added a small amount of a spice tea at kegging but the predominate spice flavor comes directly from the yeast. It really turned out to be something special. The recipe included 8lbs of canned pumpkin. I cant say that the pumpkin flavor really was very pronounced but it defiantly had some impact on the flavor. The color was a brown orange. A real treat. I will report back on it as soon as I have my hands on the keg again (hopefully this weekend). Leave me a comment if you are interested in the recipe.