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Old 09-17-2010, 04:34 PM   #11
Moody_Copperpot
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Yes, I too am going to attempt a pumking clone this evening, and am looking for advice. I am doing an extract version, and did not have Magnum Hops available to me. I am using Columbus Hops in place of them, even though I know that nothing is really comparable to Magnum. I will be ordering Yakima Magnum Hops for Northern Brewer for my second attempt. This one is more of a jumping off point than anything else.
When should I add the vanilla extract? The last 15 of the boil is what I was thinking, as well as the other spices at that point as well. Thoughts?

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Old 09-17-2010, 04:57 PM   #12
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Do the extract at bottling and the spices in the boil. Mine is cold crashing now and I'll be bottling on Sunday. I may do a spice tea at bottling as well depending on how things taste. Good luck!

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Old 09-17-2010, 09:23 PM   #13
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Quote:
Originally Posted by EuBrew View Post
I may do a spice tea
How is this done, exactly? Like, how long do you boil them for, if at all?
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Old 09-17-2010, 11:05 PM   #14
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I just spent about 2 hours trying to piece together a ST Pumking clone, grain extract.
5 lbs Caramunich Malt
3 lb Breiss Pilsen DME (60 min)
6 lb Briess Pilsen DME (30 min-late addition)
4 lbs Canned pumkin, (60 min)
1 lb Milk Sugar (Lactose-30 min-late addition)
1 1/4 tsp Cinnamon, (5 min)
1/4 tsp Nutmeg, (5 min)
1/4 tsp Ginger, (5 min)
1/4 tsp Cloves
2 tsp Irish Moss (15 min)
2 Vanilla Beans (Secondary)
5 oz Corn Sugar, priming, bottling
WLP002 English Ale Yeast
.5 oz. Magnum (Pellets 13.1% AA), 60 min
1 oz. Sterling (Pellets 6% AA), 10 min

I really have no clue on spices either but like the idea of spice tea at bottling if necessary. Not sure about putting in the lactose either but wanted it for the sweetness. Also not sure if 4# pumkin is too much?

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Old 09-21-2010, 02:03 PM   #15
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I left a voicemail with the head brewer this morning asking for some more details on how they brew this one. I'll let you know if I hear back from them.

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Old 09-21-2010, 02:11 PM   #16
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Quote:
Originally Posted by mrames View Post
I just spent about 2 hours trying to piece together a ST Pumking clone, grain extract.
5 lbs Caramunich Malt
3 lb Breiss Pilsen DME (60 min)
6 lb Briess Pilsen DME (30 min-late addition)
4 lbs Canned pumkin, (60 min)
1 lb Milk Sugar (Lactose-30 min-late addition)
1 1/4 tsp Cinnamon, (5 min)
1/4 tsp Nutmeg, (5 min)
1/4 tsp Ginger, (5 min)
1/4 tsp Cloves
2 tsp Irish Moss (15 min)
2 Vanilla Beans (Secondary)
5 oz Corn Sugar, priming, bottling
WLP002 English Ale Yeast
.5 oz. Magnum (Pellets 13.1% AA), 60 min
1 oz. Sterling (Pellets 6% AA), 10 min

I really have no clue on spices either but like the idea of spice tea at bottling if necessary. Not sure about putting in the lactose either but wanted it for the sweetness. Also not sure if 4# pumkin is too much?
IMO that will be overly sweet with Lactose. That just isn't needed in a beer with an original gravity this high unless you are aiming for something REALLY sweet. You will have plenty of residual sweetness with the DME. I'd also go a little lighter with the Caramunich; maybe about half what you listed.
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Old 09-22-2010, 01:00 AM   #17
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Hey chicagobrew and black95tt,
Thanks to both for the responses, that would be great to hear from the head brewer at ST on this.

As to the suggestions from black95tt, I already brewed this on Sunday evening but I did tweak the recipe as I did it, even incorporating some of your suggestions to a degree. I decreased the lactose to 1/2 lb ( was going to leave it out altogether, hope it's not too sweet) and went to 4 lb of Crystal 10 instead of Caramunich because it gave me the lighter color I was looking for, closer to the original. The wort was pretty tasty and its in primary right now, I got a SG of 1.105 corrected for temp. I assume thats an accurate SG, retried it several times, as it always started out at 1.110 and settled down, I'm guessing due to the pumpkin pulp in the wort. I bought two bottles of this at Heinen's for $17.50, cost to brew is about $4 for same two bottles. Here is final recipe I came up with.

Southern Tier Imperial Pumking Ale Clone

4 lbs American Crystal 10L Malt
3 lb Breiss Pilsen DME (60 min)
6 lb Briess Pilsen DME (30 min-late addition)
3 lb 10 oz pumpkin puree (2 1lb,13oz cans), (60 min)
1/2 lb Milk Sugar (Lactose-30 min-late addition)
1 tsp Cinnamon, (1 Stick ground) (10 min)
1/2 tsp Nutmeg, (10 min)
1/2 tsp Ginger, (10 min)
1/2 tsp Cloves, (whole cloves, ground)(10 min)
1/2 tsp Allspice, (whole allspice ground)(10 min)
2 tsp Irish Moss (15 min)
1 tsp Vanilla Bean (1 bean ground)
1 Vanilla Bean (Secondary only if needed)
5 oz Corn Sugar, priming, bottling
WLP002 English Ale Yeast
.5 oz. Magnum (Pellets 13.1% AA), 60 min
1 oz. Sterling (Pellets 6% AA), 10 min

Procedure:
Add Grains to 5.25 gallon of cold water, heat to 175° T1@175° 1745
Maintain 175° temp for 45 minutes T1+45 1830
Rinse grain with quart 175° water, bring to boil, add 3# DME & Hops (watch for boil over!) T2@boil 1910
Boil for 30 minutes and add 6# DME & lactose (watch for boil over!) T2+30 1940
Boil for 15 minutes more and add irish moss T2+45 1955
Boil for 5 minutes more and add hops and spices T2+50 2000
Continue untill all DME dissolved T2+60 2010
Finish boil for 10 minute T2+70 2020
Cool wort from 212° to 70° as quickly as possible T3@212° 2023
Wort at 180° T3@180° 2026
Wort at 140° T3@140° 2033
Wort at 100° T3@100° 2048
Wort at 80° T3@80° 2055
Put airstone in and rack wort into primary fermenter
Take SG reading and record. Pitch yeast and seal up

Notes:
Started with 5.25 gal water, ended boil with 5 gallon and a SG of 1.102 @ 84° nc. The wort was very thick because of pumpkin pulp, not practical to strain off so it went into primary, pulp and all, checked SG several times, starts out a 1.110 but settles in at 1.102 nc.

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Old 09-22-2010, 02:12 AM   #18
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Mine went in bottles today. Here's what I ended up with. Tasted great going into primary but lost a lot of the punch from the spices, almost non existent so I added a spice tea to my priming sugar solution. Going into the bottles it was pretty da*m close! We'll see how it tastes in 6 weeks!


All Grain
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)
Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4 lbs Fruit - Pumpkin Caned (0.0 SRM) Adjunct 15.84 %
2 lbs Rice Hulls (0.0 SRM) Adjunct 7.92 %
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 43.56 %
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 19.80 %
1 lbs 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.95 %
1 lbs Victory Malt (25.0 SRM) Grain 3.96 %
0.54 oz Magnum [14.00 %] (60 min) Hops 17.1 IBU
1.07 oz Sterling [7.50 %] (10 min) Hops 6.6 IBU
0.13 tsp Clove (Bottling 5.0 min) Misc
0.13 tsp Ginger Root (Bottling 12.0 min) Misc
0.25 tsp Clove (Boil 5.0 min) Misc
0.25 tsp Nutmeg Ground (Bottling 5.0 min) Misc
0.26 tsp Irish Moss (Boil 10.0 min) Misc
0.50 tsp Ground Cinnamon (Bottling 5.0 min) Misc
0.50 tsp Nutmeg Ground (Boil 5.0 min) Misc
1.00 tsp Ground Cinnamon (Boil 5.0 min) Misc
5.00 items Vanilla Bean (Secondary 2.0 weeks) Misc
1 lbs Brown Sugar, Light (8.0 SRM) Sugar 3.96 %
2 Pkgs English Ale (White Labs #WLP002) Yeast-Ale



Beer Profile

Est Original Gravity: 1.112 SG
Measured Original Gravity: 1.096 SG
Est Final Gravity: 1.035 SG Measured Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 10.13 % Actual Alcohol by Vol: 9.58 %
Bitterness: 23.7 IBU Calories: 449 cal/pint
Est Color: 13.2 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 24.25 lb
Sparge Water: 1.99 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 30.31 qt of water at 167.0 F 152.0 F

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Old 09-22-2010, 02:22 AM   #19
mrames
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EuBrew,
Sounds like our recipies are pretty close (but I salute you all grain brewers!), I used a little more spices (keeping in mind your spice tea at bottling idea) and will have to see if I also need to "tea" it up at bottling time. I see you used 5 vanilla beans and am thinking I may need to add to secondary also. Hope it comes out great!

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Old 09-22-2010, 02:32 PM   #20
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Quote:
Originally Posted by mrames View Post
Hey chicagobrew and black95tt,
Thanks to both for the responses, that would be great to hear from the head brewer at ST on this.

As to the suggestions from black95tt, I already brewed this on Sunday evening but I did tweak the recipe as I did it, even incorporating some of your suggestions to a degree. I decreased the lactose to 1/2 lb ( was going to leave it out altogether, hope it's not too sweet) and went to 4 lb of Crystal 10 instead of Caramunich because it gave me the lighter color I was looking for, closer to the original. The wort was pretty tasty and its in primary right now, I got a SG of 1.105 corrected for temp. I assume thats an accurate SG, retried it several times, as it always started out at 1.110 and settled down, I'm guessing due to the pumpkin pulp in the wort. I bought two bottles of this at Heinen's for $17.50, cost to brew is about $4 for same two bottles. Here is final recipe I came up with.

Southern Tier Imperial Pumking Ale Clone

4 lbs American Crystal 10L Malt
3 lb Breiss Pilsen DME (60 min)
6 lb Briess Pilsen DME (30 min-late addition)
3 lb 10 oz pumpkin puree (2 1lb,13oz cans), (60 min)
1/2 lb Milk Sugar (Lactose-30 min-late addition)
1 tsp Cinnamon, (1 Stick ground) (10 min)
1/2 tsp Nutmeg, (10 min)
1/2 tsp Ginger, (10 min)
1/2 tsp Cloves, (whole cloves, ground)(10 min)
1/2 tsp Allspice, (whole allspice ground)(10 min)
2 tsp Irish Moss (15 min)
1 tsp Vanilla Bean (1 bean ground)
1 Vanilla Bean (Secondary only if needed)
5 oz Corn Sugar, priming, bottling
WLP002 English Ale Yeast
.5 oz. Magnum (Pellets 13.1% AA), 60 min
1 oz. Sterling (Pellets 6% AA), 10 min

Procedure:
Add Grains to 5.25 gallon of cold water, heat to 175° T1@175° 1745
Maintain 175° temp for 45 minutes T1+45 1830
Rinse grain with quart 175° water, bring to boil, add 3# DME & Hops (watch for boil over!) T2@boil 1910
Boil for 30 minutes and add 6# DME & lactose (watch for boil over!) T2+30 1940
Boil for 15 minutes more and add irish moss T2+45 1955
Boil for 5 minutes more and add hops and spices T2+50 2000
Continue untill all DME dissolved T2+60 2010
Finish boil for 10 minute T2+70 2020
Cool wort from 212° to 70° as quickly as possible T3@212° 2023
Wort at 180° T3@180° 2026
Wort at 140° T3@140° 2033
Wort at 100° T3@100° 2048
Wort at 80° T3@80° 2055
Put airstone in and rack wort into primary fermenter
Take SG reading and record. Pitch yeast and seal up

Notes:
Started with 5.25 gal water, ended boil with 5 gallon and a SG of 1.102 @ 84° nc. The wort was very thick because of pumpkin pulp, not practical to strain off so it went into primary, pulp and all, checked SG several times, starts out a 1.110 but settles in at 1.102 nc.
I too attempted the extract version, so we shall see how it turns out! I didn't have Magnum Hops at the time because the brewing store in Westlake ( I see you're in a Cleveland suburb as well!) didn't have them. My recipe was different than yours because I was kinda flying blindly trying to convert an all grain recipe. I won't know how it turned out for a few more weeks. I did bake the pumpking for about an hour and steeped it for 45 min before adding my grains to the steep. I added vanilla and spices to the pumpkin at bake, and then again in the last 5-10 min of the boil.
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