sivdrinks
Well-Known Member
capella said:
Seriously? I just ordered yesterday!!! Just send me an extra Graham Cracker extract!
Seriously
Eric Stoffer
Southern Tier Pumking Clone??
- Thread starter EuBrew
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Seriously? I just ordered yesterday!!! Just send me an extra Graham Cracker extract!
Seriously
Eric Stoffer
sivdrinks
Well-Known Member
Hit my target gravity of 1.070 (didn't want a really high abv/calorie brew). Now that I think of it my lack of base malt combined with leaving the other amounts the same will probably result in a sweeter than expected brew, we'll see. If I did it again I'd add the rice hulls even though I BIAB. It drained slower than my arms liked, I need a hoist.
integra93ls
Well-Known Member
Sounds good I'm gonna try this
Wish I would've known this ahead of time. Any chance on a $4.95 refund?
wolvesinferno45
Member
Can anyone translate this all grain into an extract recipe for me? Thanks.
Just picked up graham cracker and chocolate mint flavors. I'm going to (yet again) shoot for a pumking clone this winter. Woot!
$2 shipping total for these items confirmed. That's pretty cheap. No-brainer. Plus, they use Paypal which is also another plus for me.
cossacks19
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MrNic said:
Same here, I had to adjust the grain bill a bit it allow me the ability to fit a 10g batch in my MT. So I would say its loosely based on the recipe.
ErieShores
Well-Known Member
Premier Gourmet on Maple, near Niagara Falls Boulevard. It's about 10 minutes from the outlet mall.
Regulation
Well-Known Member
Next up in the pipelie..
vzom
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Thanks Erie! I will check them out the next time I cross the border.
C
capella
Guest
Hi,
For the Canada folks, we have a reseller of our products you may want to try the shipping from them.
http://www.lowcarbcanada.ca/capella
let me know if you have any other question,
-tom
hopbrad
Well-Known Member
i brewed an extract version on Sunday. the difference were 8.5 lbs of Light DME instead of the 14 lbs of american 2row. i couldn't find any pumpkins yet so i baked 2 cans of Libbys and put 1/2 of it in the muslin bag while steeping the Crystal and Victory, then 1/4 of it in a muslin bag at 30 minutes left, and the last 1/4 of it i mixed directly in the wort with 5 minutes left. 1 tsp of ground cinnamon instead of the sticks. Turbinando Sugar instead of Demerera. 1 packet of S-05. everything else the same.
tasted great, Im waiting another week or so to add in the vanilla beans(they are soaking in Rum - Flor De Cana), pumpkin pie spice & Graham Cracker extract. I dont use a secondary so ill add it directly to the primary.
tasted great, Im waiting another week or so to add in the vanilla beans(they are soaking in Rum - Flor De Cana), pumpkin pie spice & Graham Cracker extract. I dont use a secondary so ill add it directly to the primary.
Just wondering: I am pretty sure if pumking had lactose in the recipe they would have to print it on the label according to FDA regulations on food allergies.
Are we sure they are using lactose? or maybe Maltodexterin? Thoughts?
So if gwdLaw's recipe uses 2lbs of mashed and cooked Cinderella pumpkins what would be a comperable pureed pumpkin mix in a can? Or is this simply just saying that its real pumpkin pureed, not canned pumpkin puree?
SpeedYellow
Well-Known Member
My wife reeeeally wants me to make this. Sadly, I'm reading here about lots of attempts but very few success stories!! 
That doesn't bode well.
That doesn't bode well.
BrokenArmBrewing
Well-Known Member
SpeedYellow said:My wife reeeeally wants me to make this. Sadly, I'm reading here about lots of attempts but very few success stories!!
No guts no glory or fill in your pub saying. I'm putting things together as well. U don't know that I want an imperial, but gonna give it the Ol American Try!
skeezerpleezer
Well-Known Member
SpeedYellow said:My wife reeeeally wants me to make this. Sadly, I'm reading here about lots of attempts but very few success stories!!
I basically did the recipe on pg 20. It is in secondary, and smells spot on. Still has a good alcohol burn, but has faded over the past few weeks. I anticipate it will be great with some more aging.
So I've had my Pumking in bottles for only 11 days, but couldn't resist trying one out this evening. Put one in the fridge for 4 hours and cracked it open. It's obviously not ready but it's already very good. The nose is spot on, the flavor is excellent! About the only thing that seems different is it didn't have that slight "buttery" taste that I recall getting with Pumking. I'm not complaining though, this is an awesome clone recipe (I went with the one on page 20.) Here's a pic, it looks darker than what it actually was.
EDIT: See my post on page 34.
EDIT: See my post on page 34.
sivdrinks
Well-Known Member
Chug said:
That glass rulz! I tasted a sample outta primary after 10 days and it's pretty bangin. I'm debating the secondary addition of pumpkin spice, I'm guessing it fades so it's necessary?
Not sure about how rapidly the spices would fade. If anything, they need to meld together. I followed the recipe exactly as described and I wouldn't cut out the pumpkin pie spice. If you're doubtful about it maybe add 1/2 the amount then take a tasting sample a few days later to see if it's where you want it. If not, add more. You can always add more spice but you can never take it back out.
SpeedYellow
Well-Known Member
SpeedYellow
Well-Known Member
It appears you're using ginger root instead of candied ginger. What's your reasoning there, and how much are you using? Seems to me like ginger root would be better, but who knows how much to use...
My reasoning is that it's WAY cheaper. I just searched for a conversion between candied ginger and grated ginger.
Doing a search just now, it's a 1/4 ratio. So you would use 1/2 tbsp. grated ginger in place of 2 tbsp. candied ginger.
SpeedYellow
Well-Known Member
1/4 ratio would have been my guess too. I also plan to use fresh grated nutmeg, and again about 1/4 of what people are using. Fresh grated nutmeg is amazingly potent.
bnmir
Well-Known Member
What temp did you mash oit and sparge? Did you use any rice hulls? (Just ordered my graham extract)
My mash temp ended up a little low, 152*. I do stovetop BIAB, so I didn't use rice hulls. I lift the grains onto a colander and rinse them with 170 degree water. Usually my efficiency is 78%, so I'm not sure what happened.
NBABUCKS1
Well-Known Member
Is there a way to graham extract on your own? I was thinking of finely chopping some graham cracker and letting them steep in some vodka for a few weeks. Filter in a coffee filter than add the vodka.
Any comments if that would work? would the vodka be too much?
Any comments if that would work? would the vodka be too much?
I'm sure you could do that, it would just take a lot of trial and error to get the amounts right.
SpeedYellow
Well-Known Member
Regarding whether or not to mash the pumpkin, it seems unnecessary. We would probably want to mash it if there were a lot of starches in pumpkin, but the Libby's can says it's only 7% carbohydrates by weight (which includes starch) but that's all fiber & sugar. Googling confirms very little starch content. But we may want to mash it out of convenience. I'm not sure if mashing and risking stuck sparge is much easier than tossing it in a nylon bag and boiling. Commercial brewers probably MUST mash since I doubt they could use giant steeping bags.
But truly, pumpkin has nearly no flavor so it probably makes no difference how it's used.
p.s. I gotta agree with earlier posters -- Pumking has little/no cinnamon aroma or flavor. It seems to be entirely allspice, cloves, vanilla, and whatever graham-cracker-extract type flavor they use.
But truly, pumpkin has nearly no flavor so it probably makes no difference how it's used.
p.s. I gotta agree with earlier posters -- Pumking has little/no cinnamon aroma or flavor. It seems to be entirely allspice, cloves, vanilla, and whatever graham-cracker-extract type flavor they use.
I agree. Next time I'm only going to use one can of pumpkin. I wouldn't use any at all, but it seems weird to brew a pumpkin ale without using any pumpkin.
NBABUCKS1
Well-Known Member
my sparge is going incredibly slow with 3 can's of pumpkin in there . I did forget the ginger though..so I guess it gives me time to goto the store!
I brew a pumpkin ale every year and have learned that adding pumpkin is really to say "yeah, it's made with real pumpkin". I've done up to 3 cans and never really noticed a "pumpkin" flavor, it's all about the spice. Now I throw in one can of Libby's and call it a day. Can't wait for this year's batch, I'll be adding the vanilla bean and graham extract for the first time.
NBABUCKS1
Well-Known Member
wish I would have realized this before spending $11 on pumpkin at my grocery store. Could have invested that into graham cracker extract!
