Pumpkin Roggenbier

Pseudo decoction, w/ roasted pumpkin

I've made a pumpkin ale the last two years, as well as a pumpkin stout (2009), and a pumpkin wheat (2010).  This year, I'm not really feelin a pumpkin ale.  I have a keg of Oktoberfest, and I will have a keg of rye ipa soon... and a keg of cider... so really, I didn't want two more pumpkin beer kegs.  Anyways, long story short, I did decide on doing a pumpkin roggenbier.  I had a roggenbier on my sights to have ready for the fall, and the more I thought about it, the more I saw that they could fit together (the pumpkin and the beer).  Roggenbier is a German concoction that is like a dunkelweizen but instead of wheat, you primarily use rye.  The big difference is that rye gives off a slightly spicey character.  I felt like this could potentially pair well with the pumpkin/spices.  Additionally, the traditional yeast for Weizens/dunkelweizens and roggenbiers, is the german wheat yeast which, when fermented at lower temps (62ish), can highlight a clove note rather than the banana esters that are present when fermented in the upper 60's low 70's.  I love the banana flavors in these styles, but I figured the clove might pair better.  For the pumpkin, I'll stick with what I'm familiar with - I typically use 8#'s of pie pumpkins, 2#'s of butternut, and 1# acorn.  I dice them up, top them with brown sugar, and bake them for 45 minutes.  When that is ready, I throw it all in the boil along with some spices.  At the very least, this should be interesting.

RECIPE:
Batch #40
5# Rye malt
5# Pale malt
1# Flaked rye
1# Munich
1# Caramunich
1 oz Carafa I
1 oz Tettnang (60)
1 oz Saaz (0)
Wyeast 3068

9/18 BREWDAY
And so it begins.  Was really trying to do this the same day as the rye ipa, but I just got started way too late. (will add brewday notes later)

10/2 - transferred to 2nd, added 1 tsp pumpkin pie spice. 

10/16 - kegged. 1.014. Smells like a German wheat beer. Definite clove/banana yeast esters are present. Body seems thick, but the FG is right. Definitely get a litle spice, both is up front flavor as well as finish.

10/26 - Still unsure about this one.  I think the pseudo decoction I did created the thickness that I'm not liking in this.  I think a little bit of a decoction would be great, I just think this was overdone.  Also, I probably should not have added any spices.  There is definitely enough spice with the rye and the low fermented yeast notes of clove to pair well with the pumpkin side of it.  I think this would be a great beer if I took those thing into account for next time.