Trappist or Abbey in a pumpkin?

[Cubslover]

Planning my pumpkin ale. Grains of MO, Spec.B, Vienna, aromatic. Noble hops...spalt, saaz.

What would you think of using a Trappist or Abbey yeast with this? I originally thought to use Denny's 50 to give the maltiness, but thought a Trappist or Belgian abbey strain may compliment the special b, Vienna, and aromatic malts. I want warm complexity in this brew.

 

[Double_D]

I'd blend the trappist and the abbey. That's what I do when I can't decide and I'm not shooting for something traditional.

 

[bh10]

You want a fruiter beer or not, thatll answer your question.

 

[Cubslover]

Good point. Any other yeast you'd recommend? Maybe sticking with Denny's 50?

 

[Double_D]

You could do a saison yeast it would go well with the pumpkin and the noble hops. What style did you have in mind? wyeast 1272 would give you a pretty clean beer and let the pumpkin come through and not be overly malty. It depends on what you are trying to accomplish

 

[Cubslover]

I'd like the pumpkin to be up front of course. Hops will be something with cinnamon, spicy, slightly woody maybe.

Special B, Aromatic, Victory and Vienna to help produce a "Crust" type of flavor as well.

I'd like something malty, I thought about a Saison yeast but was scared it'd be dry.

I'm now thinking Wyeast Belgian Ardennes...?

 

[Double_D]

I don't know about the ardennes yeast. You could try 1028 or 1968. The 1028 is a good english style yeast and produces a fairly malty product it would go with your "crust" flavors. 1968 is the number for the ESB from wyeast I think and I've used it with excellent results.

 

[robdamanii]

I'm actually planning on using the trappist on my belgian pumpkin this year. It never hurts to experiment.