This was my first trip into the world of pumpkin. WOW! I brewed this a few months back to have ready in time for Halloween, but it needed another week to really come into its own. I took a large pumpkin and cut it into ten large slices. I took four of the slices and diced each into 1" chunks. I placed each of these dice batches into a gallon of water and kept them at a low rolling boil for 30 minutes, each pot with 1/2 stick of cinnamon and 2 whole cloves. While it was cooking, I took the remaining pumpkin slice (sprinkled lightly with allspice) and cooked at 250 for 30 minutes. Then I strained the pumpkin water (about 3-3/4 gallons total) into my brew pot, tossing the boiled pumkin chunks. I put the baked pumpkin slices into the grain bag, and followed kit instructions...adding the alcohol boost. Fermented room temp for 3 weeks, secondary another 2, and kegged. Two weeks ago it was good, but still green. Yesterday, WOW! It reminds me of a cross between Dogfish Pumpkin and Newcastle...strange, I know, but such is the case. My brewing friends love it and a bartender friend of mine at the local Outback said it was better than any beer he has tasted in a long time. I am VERY pleased!
Reviewed by: Old Site Reviewer from United States.