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Old 03-27-2014, 04:21 PM   #1
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Default Buffalo Sweat Clone; Pumpkin and Vanilla Bean versions as well

Recipe Type: All Grain
Yeast: 1098
Yeast Starter: Yes
Batch Size (Gallons): 5.25
Original Gravity: 1.057
Final Gravity: 1.018
IBU: 25
Boiling Time (Minutes): 60
Color: 40
Primary Fermentation (# of Days & Temp): 10 @ 67
Secondary Fermentation (# of Days & Temp): 21 @ 70
Tasting Notes: Very balanced flavor and aroma of pumpkin pie spices, with an oatmeal cream stout.

Buffalo Sweat Clone - base recipe

MASH INGREDIENTS
-- 7.75-lbs.-Briess-Pale-Ale-
-- 1-lbs.-English-Roasted-Barley-
-- 1-lbs.-German-Vienna-
-- 0.5-lbs.-Flaked-Oats-
-- 0.5-lbs.-Briess-Victory-
-- 0.375-lbs.-English-Black-Malt

MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 156° F for 60 minutes
Mashout: 168° F for 10 minutes

Boil
-- 0.5-lbs.-Lactose-(60-min)-
-- 1-oz.-Glacier-(60-min)-
-- 0.25-oz.-Willamette-(5-min)

Yeast to be pitched at 67 degrees

Let this ferment down to 1.020 or 1.018.

This is a very easy drinking oatmeal cream stout and you will be surprised how many BMC friends end up really enjoying this one.

If you only plan to brew the base recipe, stop reading here and enjoy that beer! Cheers!

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Pumpkin Version

After reaching FG of around 1.020 to 1.018, these additions will be added when transferring to secondary to create the pumpkin taste.

1/2-Tablespoon of ground Pumpkin Pie Spice
1/2-teaspoon of ground Allspice
1/8 teaspoon ground nutmeg
1-cinnamon stick
2.5-cloves
Either 1/2 vanilla bean or you can use 1/2 Tablespoon of pure vanilla extract.

Here are more notes from Tallgrass head brewer Andrew Hood:
"I primed that beer with brown sugar. What you can also do is add in a roasted 4lbs Heirloom pumpkin. To prepare it all you would do is cut it in half. Get all the snot and seeds out. Take a cookie sheet and layer it with tinfoil. Put the pumpkin half’s face down. Bake the pumpkin for 60-90min at 300-320F. You want the starches in the pumpkin to convert over to sugar just like in the Mash Tun. A great indication is seeing the top of the pumpkin start to collapse and making sure its soft from the outside in. You can either boil with the pumpkin, use it in fermentation or mash in with it. I’ve used it in all parts of the brewing process."

I personally did not add the whole pumpkin, but instead used the spices which is what Andrew Hood did.


I have brewed this once and it was fantastic. This is very well received around the holidays, craft beer drinker or not. The spices make this beer very complex, but not overwhelming. There is a link at the bottom to my original brew and others who have brewed this. Let us know how it turns out and if you have any questions! Cheers

http://www.homebrewtalk.com/f12/pump...-clone-441026/


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Vanilla Bean Version

Soak 3 Ugandan Vanilla beans in vodka for 3-5 days. I cut them into pieces to fit into a shot glass, and also sliced them open longways. Before transferring to secondary, dump the vanilla beans and vodka (since the vodka now contains a lot of vanilla flavor) into your carboy.

Let this sit for 5 days, tasting at 3 and 5 days for desired vanilla flavor. The vanilla should be slightly more upfront than you wish for in the final product, as the vanilla will fade with time, carbonation, and cold temperatures. If the vanilla isnt enough yet, soak and add another half of a vanilla bean at a time. My first attempt I started with 2.5 beans, but decided it needed another half and it turned out wonderful.

This version is very well received by most craft and non craft drinkers. My mother, who is a wine drinker, absolutely loves this beer. If you have any questions, dont hesitate to ask! Cheers!
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Old 06-14-2014, 09:43 PM   #2
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Thanks for the recipe. I'm from Kansas City and I love Tallgrass. I got the recipe for Ethos from Hood. Great dude. Definitely gonna try this later this year, for a fall beer.

I may be moving back to KC here before too long, if a job pans out. Gonna have to start hitting up that firkin thing you have been raving about.

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Old 06-15-2014, 06:54 PM   #3
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Originally Posted by kcmobrewer View Post
Thanks for the recipe. I'm from Kansas City and I love Tallgrass. I got the recipe for Ethos from Hood. Great dude. Definitely gonna try this later this year, for a fall beer.

I may be moving back to KC here before too long, if a job pans out. Gonna have to start hitting up that firkin thing you have been raving about.

The firkins ive been to have been hit or miss, but the pumpkin one was unbelievable. And yes, andrew is a great dude and is always willing to help a home brewer. Let me know if you brew this up or move back to KC! Cheers.
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Old 08-11-2014, 05:06 PM   #4
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I will be doing a double batch of this in a week or two. One half will be the above posted Pumpkin, and the other half will be my first attempt at the vanilla.

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Old 08-11-2014, 05:27 PM   #5
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Nice you gonna do extract or real beans?


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Old 08-11-2014, 05:34 PM   #6
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Real beans, probably Ugandan. Probably start with 3 vanilla beans.

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Old 08-11-2014, 07:52 PM   #7
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Ah that sounds delicious. Think I might make this my pumpkin beer for the year.


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Old 08-11-2014, 08:07 PM   #8
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Just remember if bottle conditioning to use brown sugar. I forgot that the first time and it certainly took away from the flavor.

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Old 08-11-2014, 10:31 PM   #9
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When bottling with brown sugar would you use the same amount as if you where bottling with dextrose?

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Old 08-11-2014, 10:40 PM   #10
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When bottling with brown sugar would you use the same amount as if you where bottling with dextrose?
Its pretty dang close, but brown sugar requires a tiny bit more. I always use this priming calculator and it shows a multitude of options to prime with. Hope this helps!

http://www.northernbrewer.com/priming-sugar-calculator/
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