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Old 08-17-2010, 04:18 PM   #1
EuBrew
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Default Southern Tier Pumking Clone??

It's that time again! I brewed the recipe below with decent results. I have been on brewing hiatus for almost a year now (got married, lost job, had baby, got new job) and I NEED to brew!! Anyone have any suggestions to tweak the recipe? I think spicing is pretty close but the sweetness was a little off and it definitely needs more vanilla. Do vanilla beans work better than REAL vanilla (not the cheap stuff). My wife loves this stuff and our anniversary is on Halloween so I need to brew this weekend or next. Thanks in advance for any suggestions!

Type: All Grain
Date: 8/23/2009
Batch Size: 5.00 gal
Brewer: EuBrew
Boil Size: 6.41 gal Asst Brewer: Erica
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4 lbs Fruit - Pumpkin Caned (0.0 SRM) Adjunct 17.02 %
2 lbs Rice Hulls (0.0 SRM) Adjunct 8.51 %
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 63.83 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.26 %
8.0 oz Victory Malt (25.0 SRM) Grain 2.13 %
0.54 oz Magnum [14.00 %] (60 min) Hops 18.5 IBU
1.07 oz Sterling [7.50 %] (10 min) Hops 7.2 IBU
0.26 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tsp Allspice (Boil 5.0 min) Misc
1.00 tsp Clove (Boil 5.0 min) Misc
1.00 tsp Vanilla Extract (Bottling 5.0 min) Misc
1.50 tsp Nutmeg Ground (Boil 5.0 min) Misc
2.50 tsp Ground Cinnamon (Boil 5.0 min) Misc
1 lbs Brown Sugar, Dark (50.0 SRM) Sugar 4.26 %
2 Pkgs English Ale (White Labs #WLP002) Yeast-Ale



Beer Profile

Est Original Gravity: 1.101 SG
Measured Original Gravity: 1.074 SG
Est Final Gravity: 1.032 SG Measured Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 9.14 % Actual Alcohol by Vol: 7.45 %
Bitterness: 25.7 IBU Calories: 337 cal/pint
Est Color: 12.6 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 22.50 lb
Sparge Water: 2.33 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 28.13 qt of water at 167.0 F 152.0 F



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Old 08-17-2010, 04:31 PM   #2
jessup
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scraping and soaking vanilla beans in a liquor will help extract more flavor than if you were to boil or use any other method.

how do you plan to get that graham cracker pumpkin pie crust flavor in there? last year i used the Radical Brewing gingerbread recipe with pumpkin thinking that would help with the pie crust flavor but it wasn't even close.



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Old 08-17-2010, 04:55 PM   #3
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I thought about throwing in some biscuit malt or roasted barley, but I'm completely open to suggestions.

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Old 08-17-2010, 09:30 PM   #4
bkov
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victory is pretty much the same as biscuit. you could up that to 1pound if you want.

if you dont buy in bulk and have a sack of 2row, it might be a good idea to replace some of it with 6row or maris otter

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Old 08-18-2010, 02:54 PM   #5
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I brewed this over the weekend. Smells great so far. I'll be adding vanilla beans to the secondary. I think that is the ST's secret ingredient.

Pumpking Clone

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

21-B Spice/Herb/Vegetable, Christmas/Winter Specialty

Min OG: 1.030 Max OG: 1.100
Min IBU: 2 Max IBU: 100
Min Clr: 2 Max Clr: 25 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 19.53
Anticipated OG: 1.090 Plato: 21.66
Anticipated SRM: 14.3
Anticipated IBU: 28.7
Brewhouse Efficiency: 68 %
Wort Boil Time: 120 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
68.1 13.31 lbs. Pale Malt(2-row) Great Britain 1.038 3
23.2 4.53 lbs. Munich Malt Great Britain 1.037 6
5.8 1.13 lbs. Crystal 60L America 1.034 60
2.9 0.57 lbs. Biscuit Malt Belgium 1.035 24

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.55 oz. Magnum Whole 14.00 26.1 60 min.
0.55 oz. Styrian Goldings Whole 5.25 2.6 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
2.20 Lbs Pumpkin Fruit 60 Min.(mash)
0.28 Tsp All Spice Spice 5 Min.(mash)
1.37 Tsp Cinnamon Spice 5 Min.(boil)
0.28 Tsp Cloves Spice 5 Min.(mash)
0.39 Tsp Ginger Other 5 Min.(boil)
0.55 Tsp Nutmeg Spice 5 Min.(mash)
2.20 Unit(s)Vanilla Spice 7 Days(fermenter)

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Old 08-18-2010, 03:02 PM   #6
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Actually they use a vanilla extract that I can't remember where it comes from. I posted this about this time last year and there are notes from talking with someone at the brewery. I had one of the 2 left last night and it is lacking in sweetness and vanilla. Any ideas how to increase the sweetness other than the lactose? I'll have to see if I can find my notes from the last brew, what did you mash at?

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Old 08-18-2010, 03:15 PM   #7
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Quote:
Originally Posted by EuBrew View Post
Actually they use a vanilla extract that I can't remember where it comes from. I posted this about this time last year and there are notes from talking with someone at the brewery. I had one of the 2 left last night and it is lacking in sweetness and vanilla. Any ideas how to increase the sweetness other than the lactose? I'll have to see if I can find my notes from the last brew, what did you mash at?
I mashed pretty high at about 155. I figure it will finish around 1.25-30 or so, and that should be sweet enough. I wouldn't add lactose, they don't list it as an ingredient and it's already a fairly high gravity beer. It doesn't need it IMO.
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Old 08-18-2010, 05:18 PM   #8
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When do you add the brown sugar? I tried a pumpkin ale last year, but was low on cinnamon. I like how you are using more cinnamon. I may have to give it another shot!

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Old 08-18-2010, 10:26 PM   #9
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Quote:
Originally Posted by smarek82 View Post
I tried a pumpkin ale last year, but was low on cinnamon. I like how you are using more cinnamon. I may have to give it another shot!
go easy on all the spices, it's extremely easy to overspice! you'll see...
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set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)
encore: smoked (5)

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Old 09-13-2010, 06:26 PM   #10
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Oh god, super-bump. I want to brew a pumpking clone SOOOOOOOOO badly.

How did you go about adding the spices to the beer? I've heard of some people boiling them in water and straining it to get the right taste.



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