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Old 08-18-2011, 01:33 AM   #121
Bonesey
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Jun 2010
Toronto
Posts: 14

I went with powdered ginger as per the suggestion of passedpawn, who has made 5 or so clones. I also though of gingerbread cookies. You don't put fresh ginger in cookies.

 
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Old 08-18-2011, 02:34 AM   #122
governorkc
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Aug 2009
Milwaukee, WI
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Quote:
Originally Posted by Bonesey View Post
I went with powdered ginger as per the suggestion of passedpawn, who has made 5 or so clones. I also though of gingerbread cookies. You don't put fresh ginger in cookies.
good point. gingerbread cookies is the flavor we are looking for, not really fresh ginger.

 
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Old 08-18-2011, 02:37 AM   #123
passedpawn
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Quote:
Originally Posted by bulldogbrit View Post
if any of you venture to the old country, pick up a bottle of Blandford Fly
which part is the old part?

[edit: alright, you made me search. England. ]
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Old 08-21-2011, 01:06 AM   #124
NJstout
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Aug 2011
fairfield, nj
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Quote:
Originally Posted by Cannondale View Post
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.
i would increase the victory to 2 pounds, i know it sounds like a lot but it works

 
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Old 08-29-2011, 08:09 PM   #125
XanderBrew
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Sep 2009
Holland, MI
Posts: 28

When do you add the pumpkin? Is it added directly to the mash? Any problems with a stuck sparge? And when so you add the brown sugar? Someone else asked but I couldn't find a response.

 
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Old 08-31-2011, 02:28 PM   #126
Bonesey
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Jun 2010
Toronto
Posts: 14

Quote:
Originally Posted by XanderBrew View Post
When do you add the pumpkin? Is it added directly to the mash? Any problems with a stuck sparge? And when so you add the brown sugar? Someone else asked but I couldn't find a response.

Roast pumpkin then add to mash. I mashed my sweet potatoes in a grain bag then added to boil. Don't use simple sugars if you want to clone Pumking. I will bottle carb with brown sugar just for ****s.

Took a sample from secondary last night and the aroma is spot on for pumking.

 
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Old 09-02-2011, 05:59 PM   #127
XanderBrew
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Sep 2009
Holland, MI
Posts: 28

Quote:
Originally Posted by EuBrew View Post
It's that time again! I brewed the recipe below with decent results. I have been on brewing hiatus for almost a year now (got married, lost job, had baby, got new job) and I NEED to brew!! Anyone have any suggestions to tweak the recipe? I think spicing is pretty close but the sweetness was a little off and it definitely needs more vanilla. Do vanilla beans work better than REAL vanilla (not the cheap stuff). My wife loves this stuff and our anniversary is on Halloween so I need to brew this weekend or next. Thanks in advance for any suggestions!

Type: All Grain
Date: 8/23/2009
Batch Size: 5.00 gal
Brewer: EuBrew
Boil Size: 6.41 gal Asst Brewer: Erica
Boil Time: 60 min Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4 lbs Fruit - Pumpkin Caned (0.0 SRM) Adjunct 17.02 %
2 lbs Rice Hulls (0.0 SRM) Adjunct 8.51 %
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 63.83 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4.26 %
8.0 oz Victory Malt (25.0 SRM) Grain 2.13 %
0.54 oz Magnum [14.00 %] (60 min) Hops 18.5 IBU
1.07 oz Sterling [7.50 %] (10 min) Hops 7.2 IBU
0.26 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tsp Allspice (Boil 5.0 min) Misc
1.00 tsp Clove (Boil 5.0 min) Misc
1.00 tsp Vanilla Extract (Bottling 5.0 min) Misc
1.50 tsp Nutmeg Ground (Boil 5.0 min) Misc
2.50 tsp Ground Cinnamon (Boil 5.0 min) Misc
1 lbs Brown Sugar, Dark (50.0 SRM) Sugar 4.26 %
2 Pkgs English Ale (White Labs #WLP002) Yeast-Ale



Beer Profile

Est Original Gravity: 1.101 SG
Measured Original Gravity: 1.074 SG
Est Final Gravity: 1.032 SG Measured Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 9.14 % Actual Alcohol by Vol: 7.45 %
Bitterness: 25.7 IBU Calories: 337 cal/pint
Est Color: 12.6 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 22.50 lb
Sparge Water: 2.33 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 28.13 qt of water at 167.0 F 152.0 F
I am wondering if this recipe calls for 1 TSP of Ground Cloves or Whole Cloves.

Also, the sparge water is 72deg F???

Can anyone help, I'm brewing this this weekend. If anyone has any tweaks that they found on this that benefited, please share!!!

 
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Old 09-02-2011, 10:55 PM   #128
NJstout
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Aug 2011
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no, thats a mistake, sparg water is 168F

 
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Old 09-03-2011, 04:38 PM   #129
HYGBrewin
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May 2010
Hockessin, Delaware
Posts: 38

Quote:
Originally Posted by Cannondale View Post
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.
brewing this one right now as we speak - had to use two large cans of pumpkin given the real thing isnt available until later this month... just took a sample of the mash and it tastes awesome, havent even gotten to the spices yet.
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Old 09-04-2011, 05:59 AM   #130
Rogue14
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Mar 2011
Seattle, WA
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I am curious as to why you would only do a 60 min boil vs 90. I get that you need a 90 min mash to convert the pumpkin. But I am still curious about the shorter boil time. The recipe that I am looking at also calls for a 60 min boil. It makes me a little worried.

 
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