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Old 07-28-2010, 05:23 PM   #1
jwible204
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Feb 2010
Philadelphia, PA
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So, here's what I came up with based on their malts/hops. I'm still trying to figure out what I'm going to do with the spices. I've already purchased the malt/hops and the guys at the LHBS knew this beer well and said my recipe looked good. What do you guys think? Advice for the spices/times?

10 gallons

32# - 2-row
4# - Crystal 20

2oz Magnum - 60
1oz Sterling - 15

OG. 1.085

should come out to about 9% ABV

 
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Old 07-28-2010, 05:29 PM   #2
HeavyBrew
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Apr 2010
IL
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Thats the hardest thing with pumpkin beers, is getting the spice right. Sorry I can't help, Pumking is one of my favorite beers ever..

 
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Old 07-28-2010, 08:46 PM   #3
cyraxx
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Apr 2010
State College
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I think any normal blend of pumpkin pie spices will do...the hardest part will be getting that graham cracker flavor/aroma into the beer. I'd love to hear ideas on how to do that.

 
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Old 07-28-2010, 09:10 PM   #4
jwible204
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Feb 2010
Philadelphia, PA
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i'm just nervous that i'm not going to get the correct amount of spice. i suppose if there's too much i could let it mellow out over time, but if i don't use enough i'm going to have a pretty lousy beer.

 
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Old 09-14-2010, 01:51 AM   #5
Boleslaus
 
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Don't mean to threadjack here, but I just drank my first 2010 vintage tonight. I'm not sure I entirely like the spice flavor, but I don't know what I'm tasting. I can definitely see some graham crack though. I'm getting some strong gingerbready like notes, almost like heavy ginger pie crust. Does anyone else who has had this years have any input?
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Old 09-14-2010, 10:32 PM   #6
jessup
 
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Quote:
Originally Posted by Boleslaus View Post
Don't mean to threadjack here, but I just drank my first 2010 vintage tonight. I'm not sure I entirely like the spice flavor, but I don't know what I'm tasting. I can definitely see some graham crack though. I'm getting some strong gingerbready like notes, almost like heavy ginger pie crust. Does anyone else who has had this years have any input?
yes, this years version seems heavier on the "pie crust" flavor than last years. the graham cracker imo is the biggest part and hardest to replicate. last year i did the radical brewing Gingerbread base beer and added pumpkin. not even close. this year i'm adding Graham Cracker Extract which smells absolutely heavenly. this is where i got it:
http://capellaflavordrops.com/grahamcracker.aspx
http://www.homebrewtalk.com/f12/cape...-drops-194137/

good luck.
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Old 09-14-2010, 10:44 PM   #7
mosquitocontrol
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Sep 2008
Denver, CO
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I made a pumpkin recipe and mashed a box of graham crackers. I know its not best for head retention with the oil, but I'm hoping it turns out good. I took a sample yesterday and its not as pronounced graham flavor as I remember pumpking. But its definitely a good addition to a standard thin pure spice pumpkin ale.

 
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Old 09-15-2010, 02:33 AM   #8
jwible204
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Feb 2010
Philadelphia, PA
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ok, well, it's been tasted a week after bottling. it's actually smooth considering the 9% abv. it could use some more rest but that was expected. not quite Pumking, but if you've had the Weyerbacher Imperial Pumpkin, it's very similar.

i'm very pleased with the preliminary taste test, it's a good beer. as for spice additions/amounts, i'll update after this week and another taste test. i am pleased with having 2 cases of this for the september/october months.

 
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Old 09-15-2010, 08:29 PM   #9
tippetsnapper
 
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Where do you suppose that creamy texture and flavor of pumpking comes from? You planning on racking into secondary over some fresh roasted pumpkin or just the end of your boil?
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Old 09-16-2010, 02:16 PM   #10
chicagobrew
 
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Mar 2010
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Has anyone tried to contact the brewer at Souther Tier to see if he'll reveal some more info on his recipe? I love this beer, but it is very difficult to find in Chicago. I need to figure out how to make this at home so I can enjoy it to my heart's content.

 
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