Brewed my Pumpkin Beer recipe two weeks ago. Pitched WLP002 and it fermented beautifully at 65-66 deg for two weeks. Just took a reading and it went from 1.055 to 1.011! I thought this yeast was supposed to stop short and leave a nice residual malty mouthfeel. Does the pumpkin have sugars that cause it to go a little overboard? I brewed the same beer last year and it stopped in the 1.015 range.
Anyone use this yeast for pumpkin beer? I mashed at 153 so I thought that would be a warm enough mash to talk the yeast into doing what I wanted them to do. I guess next time I'll have to bump to the 155 range.
Recipe was 85% UK Two-row, 5% C60, 4% Caramunich I had leftover, 2% victory, and 5% flaked wheat (use in most of my beers for head retention). And then, of course, the pumpkin which was 60 ozs of Libby's pure canned pumpkin.