Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Southern Tier Pumking Clone??
Reply
 
LinkBack Thread Tools
Old 12-10-2013, 04:26 AM   #791
Sbarnard80
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Sbarnard80's Avatar
Recipes 
 
Join Date: Apr 2012
Location: Smyrna, Ga
Posts: 106
Liked 22 Times on 14 Posts
Likes Given: 18

Default

Quote:
Originally Posted by BUCKNUTS View Post
They taste very similar. I know they say its an imperial stout but to me it doesnt resemble a stout. I have had both and I said it was Pumking brewed with debittered black malts.
I'll second that. I'm in the midst of waiting for my clone attempt to do its thing and picked up some Warlock and Pumking. Tasted them side by side and they have to be using the same spicing because they both have the same buttery taste. Also agree that the Warlock doesnt really taste like a stout, more like a porter with that buttery flavor. Had a few others try them both and the same reaction. Some liked the Warlock better and others the Punking.
__________________
Sbarnard80 is offline
 
Reply With Quote Quick reply to this message
Old 12-10-2013, 04:42 AM   #792
Sbarnard80
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Sbarnard80's Avatar
Recipes 
 
Join Date: Apr 2012
Location: Smyrna, Ga
Posts: 106
Liked 22 Times on 14 Posts
Likes Given: 18

Default

Back to my clone attempt. I just transferred to secondary tonight and went to add my spice tincture. I filled a few little tasting glasses with my beer and put some Punking next to them. Then proceeded to do some smell and taste tests with different amount of tincture. I had some of the mccormicks vanilla butter and nut extract also on hand and it is very very close to the main buttery smell I get from Punking.

I found that it didnt take very much of my tincture #2 to get up to the cinamonny and other spice level of Punking. And also found that I had to add some additional extract straight to my beer to start getting the right amount of buttery notes. Was difficult to get an exact ratio given the small amounts I was using and lack of an eye dropper, but it was pretty close to 1/4 tsp of extract and 1/4 tsp of tincture for 3 ounces of beer. Which equates to about 8 ounces each for 5 gallons which seems like an insane amount. There is no way I am adding that much. So I decided to start off very slow. Added in 2 ounces of each into the secondary and we'll see what that does. In a week, will take a sample and see where we are.

__________________
Sbarnard80 is offline
 
Reply With Quote Quick reply to this message
Old 12-12-2013, 12:49 PM   #793
Gixxer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Columbia, SC
Posts: 955
Liked 125 Times on 105 Posts
Likes Given: 149

Default

So I said when I get back I would post my recipe and a pic and results... So first of all, I didn't use enough spices. I also brewed this before I saw that we are now using the spices in alcohol either in secondary/at bottling. I used the spices in the boil. I used Mccormicks butter nut extract, but it conditioned out or I didnt use enough to begin with. I brewed this at the beginning of may, and yesterday was 11 December. It finished way high but I didn't get any life out of it till I let it warm up in the glass for about 10 minutes. So...
Apeparance: Cloudy golden orange, two fingers of creamy head, dwindled down to a thick ring that stayed until the glass was empty
Aroma: Not so spicy pumpkin, bready, zero buttery crust aroma
Taste: For me it was too bitter and thin on the front (too cold I let it sit to warm up), zero spice, zero buttery crust flavor. Malty, but not sweet.
Finish: for me too bitter and bready...
Lessons Learned: Taste beer at bottling and adjust tincture and butter nut extract amount to be slightly overpowering so it conditions down after 6 months. I just blindly added spices and extract without really objectively tasting on bottling day and making adjustments. After I make the next batch, I think I am gonna take this way off course in a different direction and add lactose and serve some on nitro. I think I want creamy and sweet. Oh, and add more water to account for the absorption of the pumpkin while its steeping. Thats why my volumes didnt match up.


Batch Size: 3.5gl
Actual Batch Size: 2.9gl
Est Original Gravity: 1.077 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.8 %
Bitterness: 27.1 IBUs
Est Color: 12.5 SRM
Measured Original Gravity: 1.080 SG
Measured Final Gravity: 1.025 SG
Actual Alcohol by Vol: 7.3 %

7.00 lb Pumpkin (Steeped in strike and sparge water 30 min) Flavor 2 -
7 lbs 4.3 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 70.5 %
15.1 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 9.1 %
15.1 oz Wheat, Torrified (1.7 SRM) Grain 5 9.1 %
10.1 oz Honey Malt (25.0 SRM) Grain 6 6.1 %
5.0 oz Toasted Malt 60min @ 280 (25.0 SRM) Grain 7 3.0 %
2.1 oz Molasses (80.0 SRM) Sugar 8 1.3 %
1.3 oz Brown Sugar, Light (8.0 SRM) Sugar 9 0.8 %
12.95 g Magnum [13.50 %] - Boil 60.0 min Hop 10 27.1 IBUs
1.00 Items Chiller (Boil 15.0 mins) Other 11 -
0.17 tsp Irish Moss (Boil 10.0 mins) Fining 12 -
0.32 tsp Ground Ginger (Boil 5.0 mins) Herb 13 -
0.50 tsp Yeast Nutrient (Boil 5.0 mins) Other 14 -
0.66 tsp Ground Cinnamon (Boil 5.0 mins) Spice 15 -
0.32 tsp Allspice (Boil 5.0 mins) Spice 16 -
0.16 tsp Ground Clove (Boil 5.0 mins) Spice 17 -
0.16 tsp Nutmeg (Boil 5.0 mins) Spice 18 -
1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.49 ml] Yeast 19 -
2.00 Items (a few drops) Butter Hazelnut extract (Bottling 0.0 mins)

2013-pumpkin-ale.jpg  
__________________
Drinking Fat Tire Clone
Carbing/Aging Westy 12(new world), Chocolate stout V2, Pumpkin Ale V2.5 (1st batch 2014)
In the bucket Pumpkin Ale V2.5 (2nd batch 2014), Kinda Double Bastard
On Deck The Kaiser, Blue Moon, oatmeal porter
Gixxer is offline
 
Reply With Quote Quick reply to this message
Old 08-05-2014, 10:57 PM   #794
lolznrofls
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2014
Posts: 251
Liked 10 Times on 10 Posts

Default

Quote:
Originally Posted by Gixxer View Post
So I said when I get back I would post my recipe and a pic and results... So first of all, I didn't use enough spices. I also brewed this before I saw that we are now using the spices in alcohol either in secondary/at bottling. I used the spices in the boil. I used Mccormicks butter nut extract, but it conditioned out or I didnt use enough to begin with. I brewed this at the beginning of may, and yesterday was 11 December. It finished way high but I didn't get any life out of it till I let it warm up in the glass for about 10 minutes. So...
Apeparance: Cloudy golden orange, two fingers of creamy head, dwindled down to a thick ring that stayed until the glass was empty
Aroma: Not so spicy pumpkin, bready, zero buttery crust aroma
Taste: For me it was too bitter and thin on the front (too cold I let it sit to warm up), zero spice, zero buttery crust flavor. Malty, but not sweet.
Finish: for me too bitter and bready...
Lessons Learned: Taste beer at bottling and adjust tincture and butter nut extract amount to be slightly overpowering so it conditions down after 6 months. I just blindly added spices and extract without really objectively tasting on bottling day and making adjustments. After I make the next batch, I think I am gonna take this way off course in a different direction and add lactose and serve some on nitro. I think I want creamy and sweet. Oh, and add more water to account for the absorption of the pumpkin while its steeping. Thats why my volumes didnt match up.


Batch Size: 3.5gl
Actual Batch Size: 2.9gl
Est Original Gravity: 1.077 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.8 %
Bitterness: 27.1 IBUs
Est Color: 12.5 SRM
Measured Original Gravity: 1.080 SG
Measured Final Gravity: 1.025 SG
Actual Alcohol by Vol: 7.3 %

7.00 lb Pumpkin (Steeped in strike and sparge water 30 min) Flavor 2 -
7 lbs 4.3 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 70.5 %
15.1 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 9.1 %
15.1 oz Wheat, Torrified (1.7 SRM) Grain 5 9.1 %
10.1 oz Honey Malt (25.0 SRM) Grain 6 6.1 %
5.0 oz Toasted Malt 60min @ 280 (25.0 SRM) Grain 7 3.0 %
2.1 oz Molasses (80.0 SRM) Sugar 8 1.3 %
1.3 oz Brown Sugar, Light (8.0 SRM) Sugar 9 0.8 %
12.95 g Magnum [13.50 %] - Boil 60.0 min Hop 10 27.1 IBUs
1.00 Items Chiller (Boil 15.0 mins) Other 11 -
0.17 tsp Irish Moss (Boil 10.0 mins) Fining 12 -
0.32 tsp Ground Ginger (Boil 5.0 mins) Herb 13 -
0.50 tsp Yeast Nutrient (Boil 5.0 mins) Other 14 -
0.66 tsp Ground Cinnamon (Boil 5.0 mins) Spice 15 -
0.32 tsp Allspice (Boil 5.0 mins) Spice 16 -
0.16 tsp Ground Clove (Boil 5.0 mins) Spice 17 -
0.16 tsp Nutmeg (Boil 5.0 mins) Spice 18 -
1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.49 ml] Yeast 19 -
2.00 Items (a few drops) Butter Hazelnut extract (Bottling 0.0 mins)
The bottle says two malts and two hopps.
__________________
lolznrofls is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2014, 04:54 AM   #795
Sepanik1986
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2014
Location: Milwaukee, Wisconsin
Posts: 154
Liked 9 Times on 9 Posts
Likes Given: 16

Default

Brewed this one recently. Used marris otter instead of 2 row. Had a thermometer issue and ended up at 130 for an hour. The thing was over 20 degrees off. Had to boil the sparge water just to reach the target temp and my efficiency suffered. Clocked it at 1.073 so mad at myself now.

__________________
Sepanik1986 is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2014, 05:07 AM   #796
Tutsbrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Tutsbrew's Avatar
Recipes 
 
Join Date: Jun 2013
Location: Eastern, NE
Posts: 345
Liked 58 Times on 37 Posts
Likes Given: 26

Default

Quote:
Originally Posted by Sepanik1986 View Post
Brewed this one recently. Used marris otter instead of 2 row. Had a thermometer issue and ended up at 130 for an hour. The thing was over 20 degrees off. Had to boil the sparge water just to reach the target temp and my efficiency suffered. Clocked it at 1.073 so mad at myself now.
Wow. Happy thoughts your way, dude. I know now may not be a time to give advice on the heels of your disappointment, but checking your thermometer against another before brew day starts might be something to consider. Your pain and suffering is not going to be fruitless as you have helped the rest of us, who read this, do the above thermometer check and thus save us the headache that would otherwise possibly result by trusting a lowly, outa-whack thermometer with our most wonderful of heaven's gifts: Our Beer.

Be glad in your contribution to many!
__________________

"Beer is proof that God loves us and wants us to be happy" - Benjamin Franklin
Brewmaster Dobmeier: “Light beer is to beer what Velveeta is to cheese.”

Tutsbrew is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2014, 05:56 AM   #797
Sepanik1986
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2014
Location: Milwaukee, Wisconsin
Posts: 154
Liked 9 Times on 9 Posts
Likes Given: 16

Default

Quote:
Originally Posted by Tutsbrew View Post
Wow. Happy thoughts your way, dude. I know now may not be a time to give advice on the heels of your disappointment, but checking your thermometer against another before brew day starts might be something to consider. Your pain and suffering is not going to be fruitless as you have helped the rest of us, who read this, do the above thermometer check and thus save us the headache that would otherwise possibly result by trusting a lowly, outa-whack thermometer with our most wonderful of heaven's gifts: Our Beer.

Be glad in your contribution to many!
It had worked a couple hours prior on another project,
Then after placing it in the mash it went on the fritz. I went and got my spare once I realized. The wort tasted pretty awesome once the issues were corrected.
__________________
Sepanik1986 is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2014, 02:09 PM   #798
JohnSand
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Location: , Long Island, NY
Posts: 1,336
Liked 260 Times on 189 Posts
Likes Given: 935

Default

You may be alright. I recently brewed an IPA with a flawed thermometer, also correcting during the mash. Temps were all over, but I hit my original and final gravities. Good luck with yours.

__________________
JohnSand is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2014, 02:35 PM   #799
jtp137
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Pittsburgh, PA
Posts: 184
Liked 12 Times on 8 Posts

Default

What brand of pumpkin pie spice are you using for the secondary? I usually get a gritty taste after this beer ages for a couple of months i think its from low quality pumpkin pie spice


Sent from my iPhone using Home Brew

__________________
jtp137 is offline
 
Reply With Quote Quick reply to this message
Old 08-18-2014, 03:05 PM   #800
ErieShores
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Buffalo, NY USA
Posts: 490
Liked 21 Times on 17 Posts
Likes Given: 139

Default

I used Trader Joes pumpkin pie spice. I'll never do that again, it was closer to crumb cake than pumpkin pie.

__________________
ErieShores is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Southern Tier Creme Brule stout Clone jmilton1987 Recipes/Ingredients 73 08-21-2014 01:29 PM
Anyone know of a Southern Tier - Pale Recipe Clone? bmckee56 Recipes/Ingredients 12 03-29-2012 11:11 PM
Help with Southern Tier Heavy Weizen Clone fluxgame Recipes/Ingredients 8 06-21-2011 04:57 PM
Southern Tier Pumking jwible204 Recipes/Ingredients 19 10-11-2010 11:51 PM
Anyone up for a clone project?? -Southern Tier Choklat- Lodovico Recipes/Ingredients 0 11-23-2009 08:07 PM



Newest Threads

LATEST SPONSOR DEALS