Rhoobarb’s Fall Pumpkin Ale

This turned out very well. Best of all, no pumpkin was harmed in the brewing of this ale. I got the idea after the brewmaster at Lunar Brewing told me he got tired of the mess and hassle of using pumpkin in the mash. So one year, he decided to add just the spices. He theorized, "That's all you taste when you eat a pumkin pie anyway. The pumpkin itself really hasn't got much flavor!"

I brought what was left of my last corny to a party rdwj hosted. There was probably around three gallons in it. It got good reviews, even from non-homebrewers and a few women. We emptied the keg in about an hour! Here it is:

Rhoobarb’s Fall Pumpkin Ale
Brewer: Mark Pannell
Style: 21A. Spice, Herb, or Vegetable Beer
TYPE: All Grain
Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 6.84 gal
Brewhouse Efficiency: 75.00 %
Ingredients:
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Amount Item Type % or IBU
9.00 lb Pale Malt, Golden Promise (2.0 SRM) Grain 73.00 %
2.00 lb Munich Malt (10.0 SRM) Grain 16.00 %
.50 lb CaraPils/Dextrin (2.0 SRM) Grain 4.10 %
.50 lb Crystal 40-L (40.0 SRM) Grain 4.10 %
4.00 oz Carafa III (525.0 SRM) Grain 2.00 %
1.00 oz Hallertauer-pellet [6.00 %] (60 min) Hops 21.6 IBU
1.00 oz Willamette [4.50 %] (20 min) Hops 6.6 IBU
0.17 oz Irish Moss (15.0 min) Misc
0.77 oz Spice Mix-see note below (1 min) Misc
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale
Boil Time: 60 Mins.

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 12.25 lb
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Single Infusion, Medium Body
Step Time Name Description Step Temp
90 min Mash In Add 14.00 qt (3.5 gals.) water at 155.0oF
Note: Spice Mix is 1/2 tsp. cinnamon, 1/4 tsp. ginger and 1/8 tsp. each nutmeg and allspice.

How was the pumpkin spice flavor? Aroma?

I've been asked by the wife to brew this again. I'll be brewing it in the next 2-4 weeks. The aroma is what makes it taste like pumpkin. At least it tricks your brain into thinking you are tasting pumpkin. The nose really goes hand in hand with taste. I guess that's why food tastes bland when you have a cold!