you might try next time without pumpkin, just to see.
I roasted a 4lb pie pumpkin (cut in half, scooped out seeds, placed halves face down in roasting pan w about 1/4" of water in it, 350 for 1 or 1.5 hrs), scooped out the pulp, and put it in a small grain bag while boiling. It's in the primary now, and blew a little pumpkin sludge out the blow-off tube, but after 4 days there's not a ton of sediment at the bottom. However, the grain bag of pumpkin did shrink a little during the boil, so there's some pumpkin floating around in there, so who knows how clear the result will be.Has anyone used the cubed pumpkin and came out with a clearer result?
Nope, they use pumpkin puree. It's on the side of the bottle along with the other ingredients they use. They just have a much more advanced filtering system than any of us have access to. They bake the puree, just like most of us have tried doing here, it's just that they have the ability to do things to clear their beer up that we as homebrewers simply don't have, without suffering a loss of wort.I can't recommend making this ST Imperial Pumking Ale the way I did using pumpkin from a can. I transfered from secondary into a second secondary today and in addition to the ale not being clear, there was over an inch of settled pumpkin in the bottom of the carboy. I racked off as much as I could without bringing in the sludge and probably lost another gallon of ale in addition to the gallon lost in primary. To net it out, the ale tastes good so far but canned pumpkin has resulted in a loss of two gallons of the batch. Since ST's Pumpking Ale is so incredibly clear, I am guessing ST either uses possibly cubed pumpkin or an extract? I can't see how even filtering would make it so clear as the pumpkin particles are so fine. Has anyone used the cubed pumpkin and came out with a clearer result?
I just want to know how the hell they get the pie crust flavor in there!! I have had a tone of different pumpkin beers and none of them have that character but this one!! I seriously considered mashing with pie crust to try to get it but i was afraid of the butter haha
Why is nobody talking about the diacetyl
I have a question. There is an all grain on here calling for a total of 18 lbs of grain total including malts and all. There is an extract calling for only 13 lbs total. I realize you need more malt to acheive what the extract gives you. My question is can I do EuBrew's recipe and cut down the amount of grain/malt at all, and still get something good?
I ask because I am restrained in my equipment currently. I'm using that Deathbrewer all grain method with the bag, and I had a hell of a time fitting 18lbs of grains in a five gallon pot, in fact, they were never fully submerged. I plan on upgrading to a larger pot soon, but in the mean time I'm curious about what would happen if I cut a pound or three of that stuff. Juuust curious.
I don't mention it, because I don't get it in my sample. You sure you know what it tastes like?
I drank probably the hundreth bottle (in my lifetime, not this season) of Pumking last night, and something dawned on me. That caramely, almost buttery flavor that gives it that smooth taste is the grains. Is it at all possible that they roast the grains? Even possibly roast the grains in the oven with the pumpkin? I think that we are way over thinking this recipe. The ingredients are right there on the bottle for us. I don't believe they are using diacetyl or anything like that. I think the recipe is as simple as the bottle says it is, but the technique is really what the key is going to be to make this beer.
Any idea when the spices are added? They are very subtle, there is no in your face cinnamon or anything like there is in other pumpkin beers.95% 2 row and 5% crystal 60 and then 1 pound of pumpkin per 31 gallons and .12 oz of each of ginger, cinnamon, clove, and vanilla per 10 gallons.
I was WRONG!! There is vanilla in it! This the recipe for pumking.
while the graham cracker extract helped, it's still not pumking. i recommend giving the graham cracker extract a shot but don't expect it to be dead on first shot using it. it's gonna take tweaking. my pumkin recipe this year tastes very little of pumpkin and very much of vanilla and graham cracker. still good, but not what i was going for. the buttery diacetyl is not there like it should be. i'm gonna smart-balance my grains b4 brewing next timeAgreed. I want to give that graham cracker extract a shot too, out of curiousity.
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.
passedpawn: No the cinnamon sticks and other additions were filtered from the wort when transferring to primary. Tha vanilla bean was added to secondary. I added the 1/2 tsp. of ground cinnamon was added to secondary because felt that there wasn't quite enough cinnamon flavour coming out of primary. The ginger flavour is detectable. I chopped the candied ginger up very fine, which may have been the difference.
Moody_Copperpot: I didn't have sterling on hand. I did have a pile of saaz, which happens to be considered the best sterling substitute.
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