Philly Beer + Parsonage Beer

Big weekend for beer. Saturday saw a trip through outer Philly with McKenzie Brewpub, Victory Brewing (dinner at right), The Beer Yard, and General Lafayette. Sunday has a late, as usual, batch of pumpkin beer brewing.

The highligh was McKenzie's Vautour Saison. Complex, spicy, hoppy, barnyard funk - everything you want in a great saison.

Here's the recipe for the pumpkin ale. It vaguely follows my recipe from last year of using a brown ale. I'll probably add spice as needed at bottling.

5# Marris Otter
3# Munich
1# Rye
1# 60L
.5# Wheat
.25# Special B

Mash at 150 for 2 hours
Add cooked meat of two small pie pumpkins to lauer tun

1 oz. Golding(4.5% AA) @ 60 min
.5 tsp Irish Moss @ 15
2 tsp yeast nutrient @ 15
Wyeast American Ale II
OG: 1.054
FG: 1.012

Spice at Bottling:
3/4 tsp vanilla extract
3/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp ginger