i have a Belgian dark strong in the fermenter now that I have added pumpkin and some light spices to. I have VERY high hopes for this batch. It will not be ready until Autumn next year.
I got the idea from a HBC member who is a pro brewer. He warns that you need 1/2 the spices of a standard Pumpkin ale due to the spicy Belgian phenols and esters. I used 1214 that acted stalled for 24 hours but finally took off. (Pretty typical of the strain I read.)
“I'm not drunk, I'm from Wisconsin.”
We have been out drinking your state since 1848!