vabeergeek
Member
OK I am a big fan of Hardywood's Farmhouse Pumpkin ale. Unfortunately, I no longer live in Richmond. So I figured I'd take a stab at the recipe. This would be my first saison recipe. I can only guess on specifics based on their video on youtube on what they put into it.
So here's what I got here (I know I left off the spices I'll add those in fermenation)
9 1/2lbs Pilsner
8oz Munich
1 1/2lbs Rye Malt
1 lbs Flaked Wheat
2 1/2lbs of Pumpkin in Mash
2 1/2lbs in boil (probably 15 min)
3/4lbs of Orange Blossom Honey (only because I have a lot of this and need to get rid of it)
1lbs Rice Hulls
1oz Ginger root in mash
1/2lb dark brown sugar in boil
1/2lb light brown surar in boil
.3 oz Magnum 75min
.3 oz EKG 30min
.3 oz EKG 5min
.5 oz Saaz 5min
1.75oz Saaz 0 min
1oz EKG 0min
Ferment with Wyeast 3724 Saison yeast.
Batch size is 5 gallons.
Brewhouse effiency 70%.
Spices will be put in at kegging to taste. I'll play with that to get that balance I enjoy.
So thoughts on what I got going here?
So here's what I got here (I know I left off the spices I'll add those in fermenation)
9 1/2lbs Pilsner
8oz Munich
1 1/2lbs Rye Malt
1 lbs Flaked Wheat
2 1/2lbs of Pumpkin in Mash
2 1/2lbs in boil (probably 15 min)
3/4lbs of Orange Blossom Honey (only because I have a lot of this and need to get rid of it)
1lbs Rice Hulls
1oz Ginger root in mash
1/2lb dark brown sugar in boil
1/2lb light brown surar in boil
.3 oz Magnum 75min
.3 oz EKG 30min
.3 oz EKG 5min
.5 oz Saaz 5min
1.75oz Saaz 0 min
1oz EKG 0min
Ferment with Wyeast 3724 Saison yeast.
Batch size is 5 gallons.
Brewhouse effiency 70%.
Spices will be put in at kegging to taste. I'll play with that to get that balance I enjoy.
So thoughts on what I got going here?
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