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Old 09-17-2008, 06:52 PM   #1
tdavisii
 
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I just picked up ten pumpkins. I got a frickin steal. A dollar a piece. anyway..................Im looking to make this super malty almost to the point like eating a pumpkin pie. You know that creamy taste/after taste you get when eating a piece of pumkin pie. Ive sort of got the recipe semi figured out but want some suggestions for a yeast.

Here is what im thinking

10-12 lbs 2 row
8oz 20L
8oz aromatic
8oz Biscuit
8oz cara pils
8oz munich
4lbs pumpkin with pumkin pie spice
Hops????
yeast??????



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Old 09-17-2008, 06:54 PM   #2
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My first thought for a dry yeast was Windsor. That should leave it quite malty and a little estery.


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Old 09-17-2008, 06:55 PM   #3
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If you want creamy, add some oats. If you just want malty, you should be good as is. German noble hops work well in pumpkin beers, but you could also use English hops. The idea is to use hops that are earthy. For the yeast, I'd use US-05 or S-04...
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Old 09-17-2008, 06:58 PM   #4
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i thought of oats also i think that would be a great addition for smoothness.
yooper what is the alcohol tolerance of windsor????
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Old 09-17-2008, 07:02 PM   #5
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Ive toyed with the idea of making a pumpkin wheat beer, I think the addition of both wheat and oats will give a malty, slightly grainy taste and a rich creamy mouthfeel. Ive read pumpkin itself tends to get lost in the other flavors and its mostly the spices that give the impression of pumpkin pie, maybe if you roast some of the pumpkin before hand it will impart more flavor.
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Old 09-17-2008, 07:03 PM   #6
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Quote:
Originally Posted by k1v1116 View Post
Ive read pumpkin itself tends to get lost in the other flavors and its mostly the spices that give the impression of pumpkin pie, maybe if you roast some of the pumpkin before hand it will impart more flavor.
I agree with every word there...
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Old 09-17-2008, 07:06 PM   #8
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My pumkin is in the oven as we speak. Im pretty dead set on the recipe but am really torn on the Yeast. I have a limited experience with making super malty beer so havent really used a lot of ale yeasts. Which have you all used?
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Old 09-17-2008, 07:07 PM   #9
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Quote:
Originally Posted by tdavisii View Post
My pumkin is in the oven as we speak. Im pretty dead set on the recipe but am really torn on the Yeast. I have a limited experience with making super malty beer so havent really used a lot of ale yeasts. Which have you all used?
Just go with Windsor or S-04. Your grain bill will already lend the maltiness. You could also decoct part of the mash for more fun...
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Old 09-17-2008, 08:24 PM   #10
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US-05 is going to be clean and not add much in the way of fruity esters, as long as you ferment it at reasonably low temps (65F-ish). S-04 would work well, too.

Good luck!

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