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Old 09-28-2012, 12:12 PM   #11
jeremyfanning
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Here you go. I got the Graham Cracker Extract from Capella Flavors. Let me know if you have questions.

Pumking Clone

Style: Christmas / Winter Specialty Spiced Beer OG: 1.076
Type: FG: 1.019
Rating: 0.0 ABV: 7.47 %
Calories: 248 IBU's: 29.46
Efficiency: 70 % Boil Size: 6.35 Gal
Color: 12.3 SRM Batch Size: 5.50 Gal
Preboil OG: 1.072 Boil Time: 60 minutes
________________________________


Fermentation Steps
Name Days / Temp
Primary 14 days @ 72.0°F
Secondary 21 days @ 72.0°F
Bottle/Keg 14 days @ 72.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
14.00 lbs 72.49 % Pale Malt (2 Row) US 60 mins 1.036
1.00 lbs 5.18 % Briess Victory Malt 60 mins 1.034
0.75 lbs 3.88 % Caramel/Crystal Malt - 80L 60 mins 1.034
2.00 lbs 10.36 % Pumpkin 60 mins 1.000
0.75 lbs 3.88 % Dememera Sugar 60 mins 1.046
0.25 lbs 1.29 % Brown Sugar, Light 60 mins 1.046
9.00 ozs 2.91 % Lactose 15 mins 1.030

Hops
Amount IBU's Name Time AA %
0.75 ozs 27.07 Magnum 60 mins 14.00
0.25 ozs 2.40 Sterling 15 mins 7.50

Yeasts
Amount Name Laboratory / ID
1.00 pkg Safale US-05 Fermentis US-05

Additions
Amount Name Time Stage
1.00 each Whirlfloc Tablet 10 mins Boil
3.00 each Cinnamon Stick 10 mins Boil
0.50 tsp Yeast Nutrient 10 mins Boil
0.50 tsp Nutmeg 10 mins Boil
0.50 tsp Allspice 10 mins Boil
0.50 tsp Cloves, Whole 10 mins Boil
2.00 tbsp Ginger, Candied 10 mins Boil
2.00 each Vanilla Beans (Madagascar) 03 weeks Secondary
1.00 tsp Pumpkin Pie Spice 03 weeks Secondary
1.00 tsp Graham Cracker Extract 03 weeks Secondary
1.00 oz Graham Cracker Extract 00 days Bottling



Notes
Small Cinderella pumpkins, skinned, cubed, and baked for 45 mins at 350 degrees. Mashed and coated with honey and pumpkin pie spice,mother cooked another 45 mins at 350. Cooled to 154 to be added to mash.

Mash for 60mins at 154deg

Sugar added to boil after hot break.

Make tincture of vanilla with 4oz of vodka, then add to secondary.

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Old 09-30-2012, 03:46 PM   #12
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Wow thanks Jeremy! I just need to convert this to 5 gal extract. Light DME for the pale malt?

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Old 09-30-2012, 03:48 PM   #13
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My bad, i didn't realize i posted the All Grain recipe. Let me find the extract one - sorry about that.

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Old 09-30-2012, 03:59 PM   #14
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Quote:
Originally Posted by jeremyfanning View Post
My bad, i didn't realize i posted the All Grain recipe. Let me find the extract one - sorry about that.
Here you go. You could easily use canned pumpkin for this, just bake it once with the honey and spices for about 45 mins, then use it to steep. Put my grains and pumpkin in separate muslin bags. I didn't add rice hulls to the pumpkin, but you could if you wanted. Might help. Just make sure you put the pumpkin in a bag, this beer already has a lot of trub.

If you're doing a condensed boil, you might want to consider a late malt addition on half of the DME to counteract Maillard. Its a big beer with a lot of DME, so it could happen. I did a full volume, so no need for late addition.

Also upped the hops a little for extract just to be safe. Same with specialty grains. Comes out a little darker than actual pumking, but flavor is spot on.

Good luck!



Style: Christmas / Winter Specialty Spiced Beer OG: 1.081
Type: FG: 1.020
Rating: 0.0 ABV: 7.99 %
Calories: 265 IBU's: 39.26
Efficiency: 70 % Boil Size: 6.35 Gal
Color: 16.2 SRM Batch Size: 5.50 Gal
Preboil OG: 1.077 Boil Time: 60 minutes
________________________________


Fermentation Steps
Name Days / Temp
Primary 14 days @ 72.0°F
Secondary 14 days @ 72.0°F
Bottle/Keg 14 days @ 72.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
8.25 lbs 59.19 % Light Dry Extract 60 mins 1.044
1.00 lbs 7.17 % Briess Victory Malt 60 mins 1.034
1.00 lbs 7.17 % Caramel/Crystal Malt - 80L 60 mins 1.034
30.00 ozs 13.45 % Pumpkin 60 mins 1.000
1.00 lbs 7.17 % Dememera Sugar 60 mins 1.046
5.00 ozs 2.24 % Brown Sugar, Light 60 mins 1.046
8.00 ozs 3.59 % Lactose 15 mins 1.030

Hops
Amount IBU's Name Time AA %
1.00 ozs 34.65 Magnum 60 mins 14.00
0.50 ozs 4.61 Sterling 15 mins 7.50

Yeasts
Amount Name Laboratory / ID
1.00 pkg Safale US-05 Fermentis US-05

Additions
Amount Name Time Stage
1.00 each Whirlfloc Tablet 10 mins Boil
3.00 each Cinnamon Stick 10 mins Boil
1.00 tsp Nutmeg 10 mins Boil
1.00 tsp Allspice 10 mins Boil
1.00 tsp Cloves, Whole 10 mins Boil
2.00 tbsp Ginger, Candied 10 mins Boil
2.00 each Vanilla Beans (Madagascar) 02 weeks Secondary
1.00 tsp Pumpkin Pie Spice 02 weeks Secondary
1.00 tsp Graham Cracker Extract 02 weeks Secondary
1.00 oz Graham Cracker Extract 00 days Bottling


Notes
Small Cinderella pumpkins, skinned, cubed, and baked for 45 mins at 350 degrees. Mashed and coated with honey and pumpkin pie spice,mother cooked another 45 mins at 350. Cooled to 154 to be added to mash.

Mash for 60mins at 154deg

Sugar added to boil after hot break.

Make tincture of vanilla with 4oz of vodka, then add to secondary.

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Old 09-30-2012, 06:05 PM   #15
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Not to high jack this thread but just a quick question regarding pumpkin spice. My kit supplied a teaspoon of pumpkin spice but I love pumpkin so I would like to add a little more spice. When I go to transfer to secondary I want to add more spice but my question is would 1 teaspoon or 1 tablespoon be better? I just feel that a teaspoon is so little for 5 gallons but I have never made pumpkin beer before so any advice would be great.

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Old 09-30-2012, 06:15 PM   #16
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Personally I think a teaspoon is plenty. Those spices get out of hand easily. Maybe 1.5 tsp but I would worry you would only taste spices and nothing else. Just my two cents though.

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Old 09-30-2012, 07:12 PM   #17
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Quote:
Originally Posted by jeremyfanning View Post
Personally I think a teaspoon is plenty. Those spices get out of hand easily. Maybe 1.5 tsp but I would worry you would only taste spices and nothing else. Just my two cents though.
I over-spiced a batch two years ago and lord it shows in the taste. I also put the canned pumpkin direct into the wort and tried to strain as much as I could while pouring into the fermentation vessel with cheesecloth. I still had sludge when bottled. So next time I make the pumpkin ale with canned or roasted fresh, I'm using the boil bag.
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Old 09-30-2012, 10:59 PM   #18
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Alright thanks I was weary of just putting in what I thought would be good. I have learned more about boiling and cooking since starting to brew which I find quite funny. Also I have never used pumpkin spice so this is good to know. Thanks a lot!

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Old 10-01-2012, 12:15 AM   #19
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Thanks for all the info Jeremy, I owe you a beer! After watching that Ryder Cup collapse, I need one right now!

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Old 10-01-2012, 12:28 AM   #20
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I just brewed a batch with roasted pumpkin. I did a partial mash with the chunks in the pot and grains in a bag. I poured off my liquid through a strainer, then ran my sparge water over the pumpkin mush on it's way into the kettle. I had to leave about half a gallon in the kettle due to all of the junk from the hot break even though I strained.

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