Smoking and roasting an organic pumpkin given to me by Whitney Will of Roaring Gardens Greenhouse and Gardens, on my Big Green Egg roaster, I carved the flesh from the pumpkin and boiled it in the beer wort for 30 minutes, when I brewed the next day. In hindsight, I should have boiled the pumpkin for only the last 15 minutes instead of 30, because it came out a bit "over-smoked", in my view. However, many of my homebrew fans disagreed. After aging the bottles for a few months, it has settled into a nice, though powerful, smoky beer.
Rahr Pale Ale malted barley
Dark Munich malt
English Brown malt
Crystal 120L malt
Columbus whole leaf hops
Centennial whole leaf hops
Safale S-04 dry yeast
organic cane sugar for bottling
Brewed 2016.Oct.15
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