Southern Tier Pumking Clone?? - Page 22

Grinnan5150 · 12-12-2011, 12:51 AM

I mashed four pounds of pie pumpkins. The beer turned out awesome but I forgot to include additional mash water for the pumpkin....only included the water for the grain. I wound up with only four gallons of beer.....but it was the best four gallons of pumpkin beer I have had. I may be biased though.

**runningweird** · 12-12-2011, 01:04 AM

Wife just tasted it and she said it was really quite good and regrets not having whipped cream vodka on hand...me too.

I put my pumpkin in the boil since I forgot to put it in the mash.

baseballstar4 · 12-12-2011, 06:43 PM

I'm looking at brewing this beer with one of the above recipes. My question is bottle ageing this beer. Has anyone aged this beer? And, if so, how long and what were your results like?

Grinnan5150 · 12-17-2011, 12:54 AM

I tried to age it but it tasted so good that it only lasted about a month

bbbblaine · 12-26-2011, 06:30 PM

Quote:

Originally Posted by gwdlaw

Ok gang, I've been holding off on posting this until I transferred into secondary to see how it tasted. Thursday night, I put a sample of Pumking side by side with my beer for a taste test. My three taste testers couldn't tell the difference.

OG: 1.080
FG (when added to secondary): 1.018
Approx: 8.3 % abv

I have to credit "Cannondale" for the original recipe that I copied. Here are the ingredients:

Fermentables:
14 lbs 2-Row American Pale Malt
1 lb Victory
12 oz Crystal 80L
2 lbs pumpkin (small Cinderella pumpkin, skinned, cubed and baked for 45 minutes at 350 degrees, mashed (little water added) and coated with honey, then cooked another 45 minutes at 350 - then cooled to 154 degrees to be added to mash)

3/4 lb Demerara Sugar (added to boil after hot break)
1/4 lb Light Brown Sugar (added to boil after hot break)

Hops:
3/4 oz Magnum Hops @ 60 min
1/4 oz Sterling @ 15 min

Additives:
8 oz Lactose @ 15 min
1/2 tsp Yeast Nutrient @ 10 min
1 Whirlfloc Tab @ 10 min
2 tbsp fine chopped candied ginger @ 5 min
3 Ceylon cinnamon sticks (real cinnamon sticks ordered online)
1/2 tsp whole cloves @ 5 min
1/2 tsp nutmeg @ 5 min
1/2 tsp Allspice @ 5 min

Added to Secondary:
2 Madagascar Vanilla Beans (2 fresh beans split down middle, scraped and soaked in 4 oz vodka for 2 weeks - Vodka added to secondary)
1 tsp. Pumpkin Pie Spice
1 tsp. Capella water soluble Graham Cracker Extract (purchased online and added to secondary)

Yeast:
2 packs Safeale US-05

Mashed at 154 degrees for 90 minutes (no sparge using 10 gallon Home Depot water cooler)

Boiled for 60 minutes.

Fermented at 66 degrees for 2 weeks in primary and 3 weeks in secondary.

Granted, the beer is still in secondary, and may taste a little different when it comes out, is conditioned and bottled, but if everything stays remotely the same . . . I'd call it an exact clone.

I've read the posts about replicating the "graham cracker" taste of Pumking. In my opinion, the secret is the Capella Graham Cracker Extract. Before it was added, the beer was very good, but missing something. After the addition, it was SPOT ON!!!

In fact, to make sure I have an adequate supply, I am planning on brewing a second batch to last through the holidays.

Thanks to Cannondale and all the other members of Homebrewtalk.com. This was my first attempt at home brewing and it turned out exceptional!! Couldn’t have done it without the advice of everyone on this forum.

Cheers!!!!!!

Just need some clarification - is this a recipe for a 5 gallon batch?

stblindtiger · 12-26-2011, 08:48 PM

Quote:

Originally Posted by baseballstar4

I'm looking at brewing this beer with one of the above recipes. My question is bottle ageing this beer. Has anyone aged this beer? And, if so, how long and what were your results like?

I filled about 7 southern tier Pumking bottles of this back before Thanksgiving, but I only have three left. The kegged version is long gone, but I am going to hold onto the last three for as long as I can. I'll update when I open them. I'd imagine some of the spice flavor will drop out over time. I loved every pull from the keg and every bottle I've had of this though. It will be hard to hold on for long. I was planning on having at least one last bottle to compare it to next year's version though.

aknox · 02-08-2012, 12:09 AM

Hello all. This is my first post here and this was also my first brew. I decided to dive right in. I had a friend at a LHBS convert this recipe to an extract recipe. I brewed on December 30th (5 gallons), and kept it in the primary for an extra week (3 weeks primary, 3 weeks secondary). Saturday was bottling day and I took a sample. It was not quite the "Pumpking" I was hoping for, but this will not be the last time I try this. Has anyone else attempted to convert this to an extract?

9 lbs DME was used in place of the 14 lbs of 2-row American Pale. Everything else was the same from Cannondale's recipe.

Tomcat0304 · 02-25-2012, 03:12 PM

Hey guys! Great work on deciphering this recipe, it looks like gwdlaw's recipe will be excellent! I'm pretty new to homebrewing (only have 3 extract brews under my belt), would gwdlaw's recipe be possible as a PM?

Cheers and many thanks!

**runningweird** · 02-29-2012, 02:38 AM

making 10 more gallons of this tomorrow morning with a friend. a shame I only get to keep 5 gallons of it.

one8tvw · 02-29-2012, 02:14 PM

Quote:

Originally Posted by runningweird

making 10 more gallons of this tomorrow morning with a friend. a shame I only get to keep 5 gallons of it.

where are you still scoring some pumpkin?