Like most homebrewers that use propane, I brew outside. As the days get colder and shorter this gets less comfortable. November 9, 2013 was a pleasant exception to this. It was cloudy and breezy but was in the 50s so it was a perfect day to set up some chairs in a garage in Byron Center and make some beer.
I had decided earlier in the week that I wanted to brew my Black Pumpkin Ale. This is a beer that I try to make once or twice every fall. You start out by roasting two bowling ball sized pie pumpkins. I describe how to prepare them in my article Pumpkin Preparation for a Pumpkin Ale.
Here is the rest of the recipe for a five gallon batch: