|A little heavy on the clove, but nice.|
So I started a fire and let the coals burn down, then loaded it up with three large sweet potatoes (plus a butternut squash cause, hey, why not?). The veggies hissed and crackled and became very, very charred. After about 40 minutes, the butternut squash was carbonized in the base and the sweet potatoes were soft and collapsing.
I added these to a boiling pot of amber ale wort and boiled for 60 minutes. I kept the hops very light with just some cascade, not wanting to overpower the squash.
I'm not really sure how this will turn out. Smokey and autumnal? Sweetly squashy? Rather humdrum? Well, I've got another 3 lbs of fire-roasted candy roaster squash I could boil and add to the secondary fermentation if this first round seems to be lacking in the smoke and squash flavor profile.