I went with powdered ginger as per the suggestion of passedpawn, who has made 5 or so clones. I also though of gingerbread cookies. You don't put fresh ginger in cookies.
if any of you venture to the old country, pick up a bottle of Blandford Fly
Vol: 5.5 gal
Kettle Vol: 7 gal
OG: 1.090
IBU: appx. 34
SRM: appx. 11
Fermentables:
14 lbs. 2-Row Pale malt
1 lb. Victory
12 oz. Crystal 80°L
1 large Pumpkin (skinned, cubed and roasted with honey then added to mash)
1 lb. Demerara sugar (added after hot break)
Hops:
3/4 oz. Magnum @ 60 min.
1/4 oz. Saaz @ 15 min.
Additives:
8 oz. Lactose @ 15 min.
1/2 tsp. Yeast nutrient @ 10 min.
1 Whirlfloc tab @ 10 min.
2 tbsp. chopped Candied Ginger @ 5 min.
2 Cinnamon sticks @ 5 min.
1/2 tsp. Cloves @ 5 min.
1.2 tsp. grated Nutmeg @ 5 min.
1/2 tsp. Allspice @ 5 min.
1 Vanilla Bean (added to secondary)
1/2 tsp. ground Cinnamon (added to secondary)
Yeast:
2 packs Safale US-05
Mashed @ 152°F for 90 min.
Boiled for 60 min.
Fermented @ 66°F RT for 2 weeks in primary and 3 weeks in secondary. Force carbonated in keg.
Notes: The lactose could possibly be increased from 8 oz. to 10 oz., but definitely no more than that. Excluding the allspice and nutmeg might nudge it even closer to an exact clone, but it is not critical. I think that they key elements are the victory malt, lactose, vanilla and ginger.
When do you add the pumpkin? Is it added directly to the mash? Any problems with a stuck sparge? And when so you add the brown sugar? Someone else asked but I couldn't find a response.
I am wondering if this recipe calls for 1 TSP of Ground Cloves or Whole Cloves.It's that time again! I brewed the recipe below with decent results. I have been on brewing hiatus for almost a year now (got married, lost job, had baby, got new job) and I NEED to brew!! Anyone have any suggestions to tweak the recipe? I think spicing is pretty close but the sweetness was a little off and it definitely needs more vanilla. Do vanilla beans work better than REAL vanilla (not the cheap stuff). My wife loves this stuff and our anniversary is on Halloween so I need to brew this weekend or next. Thanks in advance for any suggestions!
Type: All Grain
Date: 8/23/2009
Batch Size: 5.00 gal
Brewer: EuBrew
Boil Size: 6.41 gal Asst Brewer: Erica
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
4 lbs Fruit - Pumpkin Caned (0.0 SRM) Adjunct 17.02 %
2 lbs Rice Hulls (0.0 SRM) Adjunct 8.51 %
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 63.83 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.26 %
8.0 oz Victory Malt (25.0 SRM) Grain 2.13 %
0.54 oz Magnum [14.00 %] (60 min) Hops 18.5 IBU
1.07 oz Sterling [7.50 %] (10 min) Hops 7.2 IBU
0.26 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tsp Allspice (Boil 5.0 min) Misc
1.00 tsp Clove (Boil 5.0 min) Misc
1.00 tsp Vanilla Extract (Bottling 5.0 min) Misc
1.50 tsp Nutmeg Ground (Boil 5.0 min) Misc
2.50 tsp Ground Cinnamon (Boil 5.0 min) Misc
1 lbs Brown Sugar, Dark (50.0 SRM) Sugar 4.26 %
2 Pkgs English Ale (White Labs #WLP002) Yeast-Ale
Beer Profile
Est Original Gravity: 1.101 SG
Measured Original Gravity: 1.074 SG
Est Final Gravity: 1.032 SG Measured Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 9.14 % Actual Alcohol by Vol: 7.45 %
Bitterness: 25.7 IBU Calories: 337 cal/pint
Est Color: 12.6 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 22.50 lb
Sparge Water: 2.33 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 28.13 qt of water at 167.0 F 152.0 F
For this years' pumpkin ale I decided to try to clone ST Pumking. I did a side-by-side last and it is very difficult to tell it from the genuine article. The intense aroma, unique graham cracker/raw pumpkin flavour, and spicing are all there. Recipe is based on label/ST website, various forums and my own speculation and tweaking when racking to secondary. I think the keys are the lactose and the ginger/vanilla. I really wasn't expecting that I would closely replicate the unique flavour profile of pumking, so I am both surprised and very pleased with the outcome.
Vol: 5.5 gal
Kettle Vol: 7 gal
OG: 1.090
IBU: appx. 34
SRM: appx. 11
Fermentables:
14 lbs. 2-Row Pale malt
1 lb. Victory
12 oz. Crystal 80°L
1 large Pumpkin (skinned, cubed and roasted with honey then added to mash)
1 lb. Demerara sugar (added after hot break)
Hops:
3/4 oz. Magnum @ 60 min.
1/4 oz. Saaz @ 15 min.
Additives:
8 oz. Lactose @ 15 min.
1/2 tsp. Yeast nutrient @ 10 min.
1 Whirlfloc tab @ 10 min.
2 tbsp. chopped Candied Ginger @ 5 min.
2 Cinnamon sticks @ 5 min.
1/2 tsp. Cloves @ 5 min.
1.2 tsp. grated Nutmeg @ 5 min.
1/2 tsp. Allspice @ 5 min.
1 Vanilla Bean (added to secondary)
1/2 tsp. ground Cinnamon (added to secondary)
Yeast:
2 packs Safale US-05
Mashed @ 152°F for 90 min.
Boiled for 60 min.
Fermented @ 66°F RT for 2 weeks in primary and 3 weeks in secondary. Force carbonated in keg.
Notes: The lactose could possibly be increased from 8 oz. to 10 oz., but definitely no more than that. Excluding the allspice and nutmeg might nudge it even closer to an exact clone, but it is not critical. I think that they key elements are the victory malt, lactose, vanilla and ginger.
For this years' pumpkin ale I decided to try to clone ST Pumking. I did a side-by-side last and it is very difficult to tell it from the genuine article. The intense aroma, unique graham cracker/raw pumpkin flavour, and spicing are all there. Recipe is based on label/ST website, various forums and my own speculation and tweaking when racking to secondary. I think the keys are the lactose and the ginger/vanilla. I really wasn't expecting that I would closely replicate the unique flavour profile of pumking, so I am both surprised and very pleased with the outcome.
Vol: 5.5 gal
Kettle Vol: 7 gal
OG: 1.090
IBU: appx. 34
SRM: appx. 11
Fermentables:
14 lbs. 2-Row Pale malt
1 lb. Victory
12 oz. Crystal 80°L
1 large Pumpkin (skinned, cubed and roasted with honey then added to mash)
1 lb. Demerara sugar (added after hot break)
Hops:
3/4 oz. Magnum @ 60 min.
1/4 oz. Saaz @ 15 min.
Additives:
8 oz. Lactose @ 15 min.
1/2 tsp. Yeast nutrient @ 10 min.
1 Whirlfloc tab @ 10 min.
2 tbsp. chopped Candied Ginger @ 5 min.
2 Cinnamon sticks @ 5 min.
1/2 tsp. Cloves @ 5 min.
1.2 tsp. grated Nutmeg @ 5 min.
1/2 tsp. Allspice @ 5 min.
1 Vanilla Bean (added to secondary)
1/2 tsp. ground Cinnamon (added to secondary)
Yeast:
2 packs Safale US-05
Mashed @ 152°F for 90 min.
Boiled for 60 min.
Fermented @ 66°F RT for 2 weeks in primary and 3 weeks in secondary. Force carbonated in keg.
Notes: The lactose could possibly be increased from 8 oz. to 10 oz., but definitely no more than that. Excluding the allspice and nutmeg might nudge it even closer to an exact clone, but it is not critical. I think that they key elements are the victory malt, lactose, vanilla and ginger.
Unfortunately, The Pumking is one of those beers where they don't like us to give too much away recipe-wise. Really, I suppose all I can recommend targeting a high mash temperature (156F-158F) so there will be some more residual sugars after fermentation. Maybe a little more magnum to get 30 IBUs. But beyond that, the owner really doesn't like us discussing the recipe, sorry.
Unfortunately, The Pumking is one of those beers where they don't like us to give too much away recipe-wise.
For this years' pumpkin ale I decided to try to clone ST Pumking. I did a side-by-side last and it is very difficult to tell it from the genuine article. The intense aroma, unique graham cracker/raw pumpkin flavour, and spicing are all there. Recipe is based on label/ST website, various forums and my own speculation and tweaking when racking to secondary. I think the keys are the lactose and the ginger/vanilla. I really wasn't expecting that I would closely replicate the unique flavour profile of pumking, so I am both surprised and very pleased with the outcome.
Vol: 5.5 gal
Kettle Vol: 7 gal
OG: 1.090
IBU: appx. 34
SRM: appx. 11
Fermentables:
14 lbs. 2-Row Pale malt
1 lb. Victory
12 oz. Crystal 80°L
1 large Pumpkin (skinned, cubed and roasted with honey then added to mash)
1 lb. Demerara sugar (added after hot break)
Hops:
3/4 oz. Magnum @ 60 min.
1/4 oz. Saaz @ 15 min.
Additives:
8 oz. Lactose @ 15 min.
1/2 tsp. Yeast nutrient @ 10 min.
1 Whirlfloc tab @ 10 min.
2 tbsp. chopped Candied Ginger @ 5 min.
2 Cinnamon sticks @ 5 min.
1/2 tsp. Cloves @ 5 min.
1.2 tsp. grated Nutmeg @ 5 min.
1/2 tsp. Allspice @ 5 min.
1 Vanilla Bean (added to secondary)
1/2 tsp. ground Cinnamon (added to secondary)
Yeast:
2 packs Safale US-05
Mashed @ 152°F for 90 min.
Boiled for 60 min.
Fermented @ 66°F RT for 2 weeks in primary and 3 weeks in secondary. Force carbonated in keg.
Notes: The lactose could possibly be increased from 8 oz. to 10 oz., but definitely no more than that. Excluding the allspice and nutmeg might nudge it even closer to an exact clone, but it is not critical. I think that they key elements are the victory malt, lactose, vanilla and ginger.
Last year I tasted and smelled hazelnut in the aroma. It didn't seem as strong to me in the bottle I had this year, but I still get a hint of it. Hazelnut is not unheard of in pumpkin pie or beer. I don't know that ST uses it, but maybe a bit of hazelnut extract at bottling would help with this cloning effort.
So I actually spoke with someone at ST last night. He didn't give me specifics but told me that they use an alcohol based spice mixture of Cinnamon, Nutmeg, and cloves. He told me that he's heard of people having success on a smaller scale making a tincture using 151 and their spices. He said it's all added after it ferments out.
I know he's not telling me the WHOLE story because there is certainly vanilla in this beer. But cool that he shared some information.
In fact, looking at the other flavorants on the site I linked to above, they have a "vanilla butter and nut" that may be used as well and give the pumpking the crust flavor everyone talks about and I refered to as cap'n crunch. It's probably where the hazelnut aroma some people get comes from too.
There is also a "burnt sugar" flavorant on there. Creme Brulee Stout?
I think if anyone wants to really clone this beer, you've gotta use the artificial flavors.
thank you. if you go back a years worth of time you'll see my rant about using graham cracker extract. it's not the same as the flavorants you've mentioned, but i feel there's def some common ground there with the "enhancement" of flavors.I think if anyone wants to really clone this beer, you've gotta use the artificial flavors.
Maybe I should put 4tsp in at bottling then, huh?
I think if anyone wants to really clone this beer, you've gotta use the artificial flavors.
Running the risk of this being mentioned already, but has anyone attempted a box of Graham crackers in the mash to mimick Revvy's box of ginger snaps in his ginger snap ale. Seems a unique way to chase ST's Graham cracker flavor.
I bought a couple of bottles of Pumpking and measured the SG. It was in the 1.018-1.020 range. The label says 19* Plato and 8.6% ABV. If you start at 19* Plato (1.079) then you must ferment it down to ~1.013 to hit 8.6% ABV. Going from 1.079 to 1.019 is only ~7.8% ABV. So there is something else going on.Something about the numbers on the bottle don't seem to add up. The ST website says the ABV is 8.6%. There is a picture of the label that says 9% ABV and 19* Plato. 19* Plato is ~1.079 and in order to get even 8.6% ABV from that you'd need to hit a FG of ~1.013 (~84% apparent attenuation). Pumpking doesn't taste that highly attenuated so I don't get it. Unless they actually do add lactose but don't include it in the OG.
Wouldn't a fully-carbed beer throw off your hydrometer readings though? I suspect the carbonation would make your readings higher than they truly are (unless you left it out so it'd get flat).I bought a couple of bottles of Pumpking and measured the SG. It was in the 1.018-1.020 range. The label says 19* Plato and 8.6% ABV. If you start at 19* Plato (1.079) then you must ferment it down to ~1.013 to hit 8.6% ABV. Going from 1.079 to 1.019 is only ~7.8% ABV. So there is something else going on.
Enter your email address to join: