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Old 09-29-2011, 02:43 PM   #151
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I just had this over the weekend and had to take a stab at it. To me, this was as close to Pumkin pie in liquid form as it gets. I put this little recipe together and brewed it up last night. It's already chugging away in the fermenter. After double thinking it, I may have gone waaay too heavy on the spices but trial and error is part of the fun. Any critiques are greatly appreciated.

Type: All Grain
Batch Size: 3.00 gal
Boil Size: 4.27 gal
Boil Time: 90 min
Mashed @ 160 for 90min

Ingredients

Amount Item Type % or IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 9.52 %
7 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 71.43 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.14 %
12.0 oz Munich Malt - 20L (20.0 SRM) Grain 7.14 %
8.0 oz Victory Malt (25.0 SRM) Grain 4.76 %
29.00 oz Pumpkin (Canned) (Mash 90.0 min) Misc
1.50 oz Saaz [3.85 %] (60 min) Hops 29.0 IBU
0.50 tsp Allspice (Ground) (Boil 15.0 min) Misc
0.50 tsp Cinnamon (Ground) (Boil 15.0 min) Misc
1.50 tsp Ginger (Ground) (Boil 15.0 min) Misc
1.50 tsp Nutmeg (Ground) (Boil 15.0 min) Misc
4.00 oz Lactose (Boil 15.0 min) Misc
2.00 tsp Vanilla (Pure Extract) (Boil 5.0 min) Misc
2.00 tsp Vanilla (Pure Extract) (Bottling 0.0 min) Misc
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale

Est Original Gravity: 1.085 SG
Est Final Gravity: 1.023
Estimated Alcohol by Vol: 8.16 %
Bitterness: 29.0 IBU Calories: 414 cal/pint
Est Color: 15.1 SRM



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Old 09-29-2011, 03:58 PM   #152
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The vanilla you added to the boil with 5 minutes left is probably a waste. Since the vanilla aromas and flavors are so volatile, they were probably mostly boiled off. Otherwise looks like a good pumpkin ale!



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Old 09-29-2011, 04:37 PM   #153
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Maybe I should put 4tsp in at bottling then, huh?

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Old 09-29-2011, 04:47 PM   #154
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Quote:
Originally Posted by lpdean40 View Post
Maybe I should put 4tsp in at bottling then, huh?
Hard to say. Best thing to do is to taste it after adding 2 tsp and see if you think it needs more.
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Old 09-29-2011, 11:59 PM   #155
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I think if anyone wants to really clone this beer, you've gotta use the artificial flavors.
does anyone know where they order there extract from?
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Old 10-02-2011, 01:42 AM   #156
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Running the risk of this being mentioned already, but has anyone attempted a box of Graham crackers in the mash to mimick Revvy's box of ginger snaps in his ginger snap ale. Seems a unique way to chase ST's Graham cracker flavor.

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Old 10-02-2011, 02:27 PM   #157
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Last year when I bottled my pumpkin ale I added 10ml of vanilla extract to the bottling bucket. It was a distant background compliment to the flavor. If you went to 15ml it'd probably be a little more noticeable but not overwhelming.

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Old 10-02-2011, 03:34 PM   #158
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Quote:
Originally Posted by sfrisby View Post
Running the risk of this being mentioned already, but has anyone attempted a box of Graham crackers in the mash to mimick Revvy's box of ginger snaps in his ginger snap ale. Seems a unique way to chase ST's Graham cracker flavor.
Yes I used two boxes of graham crackers in both my pumking"ish" brew and also in my gingerbread southern english brown... both brewed within the last month. I have read some good things about the flavor actually coming through. I also used sweet potatoes, squash, and raw cane sugar... so it might be a little more "rich" than pumking but I will definitely post back in 45 days or so and give you my recipe + results.
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Old 10-04-2011, 01:21 PM   #159
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Something about the numbers on the bottle don't seem to add up. The ST website says the ABV is 8.6%. There is a picture of the label that says 9% ABV and 19* Plato. 19* Plato is ~1.079 and in order to get even 8.6% ABV from that you'd need to hit a FG of ~1.013 (~84% apparent attenuation). Pumpking doesn't taste that highly attenuated so I don't get it. Unless they actually do add lactose but don't include it in the OG.
I bought a couple of bottles of Pumpking and measured the SG. It was in the 1.018-1.020 range. The label says 19* Plato and 8.6% ABV. If you start at 19* Plato (1.079) then you must ferment it down to ~1.013 to hit 8.6% ABV. Going from 1.079 to 1.019 is only ~7.8% ABV. So there is something else going on.

Maybe they ferment it down to 1.013 and then add lactose to get the SG up to 1.018-1.020. Since a FG of 1.013 is ~84% apparent attenuation this seems unlikely unless they add a decent amount of brown sugar.

Or maybe they only ferment it down to 1.018-1.020 and then add an alcohol-based tincture of pumpkin pie spices to get the alcohol up to 8.6%. A FG of 1.019 equates to ~76% apparent attenuation which is at least in the 'typical' range. If my calcs are right, it would require about 12-13 oz of 80 proof tincture in 5 gallons of beer to get that extra 0.8% ABV.

Or maybe a combination of the two.

Just a guess but I think any graham cracker flavor is a result of the spices (and sweetness). Pumpkin pie doesn't have a graham cracker crust so it would seem strange for ST to use graham cracker flavoring.
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Old 10-04-2011, 05:06 PM   #160
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Quote:
Originally Posted by SpanishCastleAle View Post
I bought a couple of bottles of Pumpking and measured the SG. It was in the 1.018-1.020 range. The label says 19* Plato and 8.6% ABV. If you start at 19* Plato (1.079) then you must ferment it down to ~1.013 to hit 8.6% ABV. Going from 1.079 to 1.019 is only ~7.8% ABV. So there is something else going on.
Wouldn't a fully-carbed beer throw off your hydrometer readings though? I suspect the carbonation would make your readings higher than they truly are (unless you left it out so it'd get flat).

I'm loving this thread, btw. It reads like a freakin' mystery novel.


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