Well, I guess that's up for debate but I just don't understand why everyone wants to clone something that they can't possibly clone.
How can you say it can't be cloned? So what if they put something in it. Someone could figure it out. They've already been trying with garham extract and vanilla butter nut ... It's not impossible
I brewed this last year w / a buddy. We did about 12 gal and it was as good, if not better, than the commercial version (MHO).
I bought this years release in anticipation of brewing it again. However, Southern Tier has gone WAY over the top w/ cinnamon this year. It's almost undrinkable! You'll definitely need your Chapstick!
Must say I cannot recommend this beer to anyone!
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Had one of these:
Saw this:
https://www.homebrewtalk.com/f12/southern-tier-pumking-clone-191381/index5.html#post3412084
Now this is happening:
I only have a boil kettle, so I'm going to have to do this BIAB. I have 2 big muslin bags though, in case I need them. Still contemplating doing everything in the mash, or splitting up the pumpkin from the grains and doing 2 mashes, keeping the results of the first one in a fermentation bucket until the 2nd is done, then combining them.
Either way, I think I'm going to rig up some kind of pulley system underneath our outdoor stairs to let the bags drain. My last big grain bill was about 16lbs of grain, and holding that thing up full of water was a bear. Include the pumpkin to plug it up and keep it from draining well and I might fall into the kettle with the grains when my arms give out.
Pretty stoked for this.
Hey! I know this is an old thread, but it's that time again ... I wanted to throw my 2 cents in, in case no one else has said it yet:
I think they use peanut butter.
I say this because I tried a chocolate peanut butter porter by DuClaw called 'Sweet Baby Jesus', and it immediately reminded me of the strange flavor I could never put my finger on in Pumking. I may be wrong, but I'd definitely try it if I were to make a clone.
I am sipping on a Pumking right now, and if I think about 'that flavor' as being peanut butter I think it just makes more and more sense.
Best of luck!
Are you talking about a tiny amount to round the flavor or more significant?
I don't think they use peanut butter as I am highly allergic and I can drink pumpking no problem
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.
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