sivdrinks

Recipes 

I'll say the GC extract amount of 1 tsp is too much, maybe try half or even a quarter of that. My main issue isn't the flavor it's that it leaves a coating in my mouth. Get both extracts and experiment in bottles. Next year I'm just gonna add Graham crackers to the mash.

cotillion

Recipes 

So here is a modified version of the recipe from page 20, trying to take into account the comments made.

Basically dropped Lactose to 2oz, changed grain to only 2 row and caramel 60 (seems to be what ST uses) with a 158+ mash.

Dropped GC extract to .25 tsp (still considering a mix of this and the vanilla butter & nut stuff, but we will see)

Dropped cinnamon to 1 stick, vanilla 2 beans in normal vodka.

Fermentables:
15 lbs 2-Row American Pale Malt
1 lb Caramel 60
2 lbs pumpkin (Canned)

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:
2 oz Lactose @ 15 min
1/2 tsp Yeast Nutrient @ 10 min
1 Whirlfloc Tab @ 10 min
2 tbsp fine chopped candied ginger @ 5 min
1 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
.25 tsp. Capella water soluble Graham Cracker Extract (purchased online and added to secondary)

Yeast:
2 packs Safeale US-05

Mashed at ~160 degrees for 90 minutes
Boiled for 60 minutes.




Problems that I haven't thought of here?

sivdrinks

Recipes 

I wouldn't drop the Victory.

cotillion

Recipes 

So you'd leave the caramel 60 instead of the crystal and add back in what, 1lb of victory? Maybe drop the caramel 60 to 12oz?

Also, what is your reasoning for the victory? I am actually having trouble finding my source that said ST uses 2 row and caramel...so maybe I'm mistaken

Firebat138

Recipes 

Wow, had this yesterday for lunch... lol... Fantastic... thought it would taste strong, but it tasted like dessert... ABSOLUTELY FANTASTIC!!!

__________________
Kegs: Fresh Squeezed IPA, Orange Belgian,
Galactic Black IPA, Miller Clone, Coffee Stout, Yoopers Pale Ale, Two Hearted Clone

Fermenting:
20 gal Galactic Black IPA, 10 gal Ypers Pale Ale,
10 gal Belgian WitX2, 10 Gal 2 Hearted Clone,10 gal Samhain Pumpkin, 10 gal Green Flash West Coast IPA
10 gal Coffee Stout,10 Gal Raging Beeatch, 10 Gal Hop Head IPA

sivdrinks

Recipes 

Ok, didn't know they were giving exact ingredients (looking bottom of page 20). I really have no idea then!

cotillion

Recipes 

Man, I am not even close to sure either way. I know the ST site says it uses only two types of grain, and somewhere I read that they use caramel and not crystal (not that I really know the difference).

But now I can't find that source on the caramel tidbit. Either way, the page 20 recipe does have 3 grains, which seems suspect.

hopbrad

Recipes 

bake with some brown sugar, pumpkin pie spice and some honey. youll want to eat all of it right out of the tray.
go light on the vanilla. maybe use 2 oz of vodka/rum with 1 bean. thats my main complaint on mine, and the fact that its taking longer than normal to carb up. i only used 1 packet of us-05 tho. im guessing that might be the reason.

TyTanium

Recipes 

Has anyone considered yeast character for getting the graham cracker crust aroma? Just fermented mine with WY1469 Yorkshire and the aroma is indistinguishable from Pumking. The taste is darn close too. I think the ginger and the nutmeg with the yeast character drive that warm, bready crust flavor & aroma. The oats help for the mouthfeel too.

Here's what I did and it's a close enough clone for me. The only thing that's different is the bitterness/hop character. And mine doesn't have that subtle artificial aroma either.

TyTanium's Pumpkin King
1.084 // 1.020
10 lbs Pale Ale
1 lb Munich
1 lb Victory
0.75 C60
1 lb Flaked Oats
1.75 Pumpkin puree, baked, dissolved into strike water

Mash @156

1 oz Willamette @ 60
0.5 oz Willamette @ 20

Spices at flameout, once chilled to 160.

2 tsp Ginger
1 tsp Cinnamon
1/2 nutmeg seed, freshly grated
0.5 tsp Allspice
0.25 tsp whole cloves

Fermented @ 64°F, ramped up to 72°F as fermentation slowed. Bottled at 2 weeks w/ 1 tbsp (0.5 oz) vanilla extract.

SpeedYellow

Recipes 

Hmmm. Since you're like 1-2 miles from me, I may need to see for myself. You know, confirm your findings.