Pumpkin homebrews

I went ahead and brewed a Belgian-style beer with the persimmons from a friend's tree. 5 gallons, LME, DME, candi sugar, Hallertau, White Labs WLP568. I added 2.75 pounds of persimmon puree at 1 minute until flameout. Primary at 72 F for 18 days (was out of town for a week so decided to go long instead of short on primary). Added 5.25 pounds diced persimmon to secondary. Continuing at 70 F for a couple of weeks, then dropping to 65 for a week then 60 for the last week.

At the transfer from primary to secondary, the beer had a pronounced bubblegum aroma and flavor with a little pepperiness. No persimmon flavor evident so far...