- Joined
- May 6, 2013
- Messages
- 14,033
- Reaction score
- 3,377
- Recipe Type
- All Grain
- Yeast
- 1098
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.057
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- IBU
- 25
- 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!
----------------------------------------------------------------------------------------------------------------------------------------------------------------
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 halfs 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. Ive 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
https://www.homebrewtalk.com/f12/pumpkin-buffalo-sweat-clone-441026/
--------------------------------------------------------------------------------------------------------------------------------------------------------------------
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!
.
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!
----------------------------------------------------------------------------------------------------------------------------------------------------------------
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 halfs 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. Ive 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
https://www.homebrewtalk.com/f12/pumpkin-buffalo-sweat-clone-441026/
--------------------------------------------------------------------------------------------------------------------------------------------------------------------
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!
.
