hoptualBrew
Well-Known Member
Looking to brew a big (7-8% abv) OA Pumpkin Ale this sunday & just curious about how much yeast I should use to achieve this.
I am shooting for an OG of 1.075 (5 gallon batch) & have a nice amount of fermentables going into the boil including:
7.3 lbs of LME (Rye+Munich)
2 lbs of canned pumpkin pie mix
1 graham pie crust shell (70g sugar)
1 cup of brown sugar (~200g sugar)
X lbs of cubed toasted pumpkin chunks from a pumpkin I'm going to carve
+ spices including whole 2oz cinnamon sticks.
The only yeast I have on hand right now is a vial of White Labs WLP060 American Ale Blend. Im planning on doing a nice yeast starter with yeast nutrient and a ****load of aeration via bubbler.
What should I expect as a result of this? Ballpark? Any advice?
I am shooting for an OG of 1.075 (5 gallon batch) & have a nice amount of fermentables going into the boil including:
7.3 lbs of LME (Rye+Munich)
2 lbs of canned pumpkin pie mix
1 graham pie crust shell (70g sugar)
1 cup of brown sugar (~200g sugar)
X lbs of cubed toasted pumpkin chunks from a pumpkin I'm going to carve
+ spices including whole 2oz cinnamon sticks.
The only yeast I have on hand right now is a vial of White Labs WLP060 American Ale Blend. Im planning on doing a nice yeast starter with yeast nutrient and a ****load of aeration via bubbler.
What should I expect as a result of this? Ballpark? Any advice?
