Graveyard Gose, a WoW Racial Beer

Ok....lets be honest--I have no idea what malts are in this.  I bought them months ago, and they have been in my freezer until I could get around to actually brewing it, since at the time I hadn't yet experimented with souring.  And in a computer crash I lost all of my Brewtarget data.

So...I'm going to make my best guess that it was intended to be a dark or black gose, and that I went off of the standard 40%/60% wheat/pilsner grain bill, before adding colour and specialty malts.  Total weight was 2.6 pounds.

Near 100% Wheat

I decided I wanted to see what a wheat beer really tastes like--with the BIAB system, you don't have to worry too much about stuck sparges.  So, I went with a grain bill which was almost entirely wheat, other than colour malts (sadly, chocolate wheat wasn't available), to make something like a weizenbock.

That /was/ the plan.  Then I thought about making it into a wit beer, with only a 15minute boil.
  Then a friend sent some wild Washington bolete mushrooms to me--and a day later, someone on a homebrewing group mentioned making a bier de garde with black chanterelles.  And the new idea was born.

Wizards Wit

A couple of months ago, I tried Anchorage Brewing's Whiteout Wit; it was delicious.  Bold lemon and spice, refreshing, and only a hint of any funk from the Brettanomyces the company used in it.  Flavoured with lemon peel, corriander, black pepper, and using Sorachi Ace hops (to further the lemony goodness).

Pumpkin Weizenbock

I decided--fairly randomly, although triggered by the thoughts of fermenting in a pumpkin--to make a pumpkin beer.  While my first thought was a oatmeal stout, I quickly decided that a weizenbock would work nicely.  I fell in love with the style after trying the original, Avantius (absolutely delicious...and propagating the yeast should be possible).
While I decided to not ferment in a pumpkin--too much work/cost for not much in the way of results (beyond being able to say I did it)--I did use fresh pumpkin in the recipe.