Pumpkin Ale

We have fallen behind on our brewing and I wish this ale had been ready for Thanksgiving, but better late than never.  I hope that this beer, with some minor changes, will become a seasonal brew for us for years to come (sorry Rob).  This year we decided upon a Pumpkin Ale that would be a sort of session beer to drink all day long over a holiday.  At 4% alcohol I think that goal was achieved.  While no actual pumpkins were harmed in the making of this beer, a mixture of allspice, nutmeg, and cinnamon were used to create a pumpkin flavor.  The use of Willamette and German Hallertauer hops were a pretty good compliment to the spices, but the Double Hump twist was the use of home roasted pumpkin seeds used during fermentation.