I agree. With so much going on already I would shoot for something neutral and somewhat dry.IMO, I think there is so much going on in a spiced pumpkin ale that the yeast will likely become secondary.
MaltLicker said:IMO, I think there is so much going on in a spiced pumpkin ale that the yeast will likely become secondary.
And at 11% ABV, proper attenuation and yeast performance is more vital than minor yeast flavor characters.
Another choice is Nottingham dry, as it attenuates well and is fairly neutral, but can give slight English character at the upper range of 67-69F.