I have brewed pumpkin ales for some time now, and my fellow homebrewers at the Roaring Fork HAMs Homebrewers Club have voted this one my best to date. I used to brew this with pumpkin pie spices in the boil, like cinnamon, cloves, allspice and nutmeg, and back in 2009, I made a batch that was half spiced, and the other half not. The latter was the Club's overwhelming choice. This year, using one of the large pumpkins raised in my backyard with heirloom seed harvested from 2009's crop, I roasted the pumpkin most of the way to soft in my oven, then finished roasting it on my charcoal grille, adding a bit of smoky flavor. The flesh of the roasted pumpkin was then separated from the skin and frozen, to be used at my liesure for beer brewing and other culinary adventures, until the 2012 pumpkin crop is ready to harvest.
Cheers!
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