imisri
Member
Hi all,
I've been wanting to make a pumpkin ale with an extremely malty profile. Here is what I've thought of so far...
11# German vienna malt
1# Crystal 60
1# crystal 80
1# carapils
(maybe .5 lbs of victory malt)
.5 oz Hallertau @ 60
.5 oz Tettnang @ 30
I've got the spices figured out but my main questions are on the grain profile and yeast to be used. I've got ~80% of the grain bill as a base malt. Is that too little? Should I consider other specialty grains as well? For the yeast I'm debating between WY1056 and WLP011. I'm worried the 1056 is gonna come out too dry. I've heard that the 011 accentuates malt flavors but I've never used it before.
Any help would be greatly appreciated!!!
Cheers
I've been wanting to make a pumpkin ale with an extremely malty profile. Here is what I've thought of so far...
11# German vienna malt
1# Crystal 60
1# crystal 80
1# carapils
(maybe .5 lbs of victory malt)
.5 oz Hallertau @ 60
.5 oz Tettnang @ 30
I've got the spices figured out but my main questions are on the grain profile and yeast to be used. I've got ~80% of the grain bill as a base malt. Is that too little? Should I consider other specialty grains as well? For the yeast I'm debating between WY1056 and WLP011. I'm worried the 1056 is gonna come out too dry. I've heard that the 011 accentuates malt flavors but I've never used it before.
Any help would be greatly appreciated!!!
Cheers