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Old 09-30-2012, 05:31 PM   #461
Horseflesh
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Sep 2012
Woodiville, WA
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My own attempt is bubbling away in the fermenter now, we brewed it last night under a harvest moon. I guess technically it isn't really a clone attempt, but it is Pumking clone inspired. It's my LHBS pumpkin ale recipe with TyTanium's Pumking spice mix and Wyeast Yorkshire strain, plus hop schedule modifications. I also just ordered some of the Vanilla Butter Nut flavoring and we will experiment with that before bottling time.

I had 10 lbs of sugar pie pumpkins, but only got 4 lbs of roasted meat out of them. Live and learn for next time. Still, the wort was bright orange and smelled and tasted strongly of pumpkin. We'll see how much is left after fermentation. The spices were extremely subdued, though. I feel like I should have added them earlier, or perhaps not bothered straining out the cold break and pumpkin bits, which I am sure captured a lot of the ground spices too. If it still tastes light on spices after a week in the fermenter, I will add some 151-soaked spices for the second week.

That McCormick product is not stocked anywhere around me, so I had to order a 6-pack online for about $30 shipped. I hope it's good!

 
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Old 10-02-2012, 12:12 AM   #462
KingBrianI
 
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May 2008
Durham, NC
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Quote:
Originally Posted by KingBrianI View Post
Why are you guys still screwing around with the graham cracker extract? That's not the stuff. I'm telling you, someone just try what I mentioned previously in the below quoted post and you will be there. Just remember to GO LIGHT"!
Quote:
Originally Posted by skeezerpleezer View Post
So are you saying that you have made a clone using your method and it was spot on? Or are you still screwing around with whether or not to brew it and provide confirmation?
Quote:
Originally Posted by KingBrianI View Post
The beer is brewed and set to be kegged this weekend. Not a pumking clone but an imperialized version of my samhain pumpkin ale recipe. I'll be adding 1/4 teaspoon of the vanilla butter and nut extract at kegging. I'll report back on those results in a couple weeks, but until then its no big thing for people to grab a couple dollar bottle of the stuff to test out themselves on their next trip to the grocery store. That should be all the confirmation they need if their palate is halfway decent.
Alright, so I'm drinking an early sample of my beer and I'm ready to report preliminary results. I need to pick up a bottle of Pumking to try side by side with this beer, but I can give a quick update now. Remember, I brewed an imperialized version of my Samhain Pumpkin Ale recipe, not an attempted Pumking Clone, though I was using the extract to try to get that malty/"cap'n crunch"y character that Pumking has.

Anyway, what you guys are calling the graham cracker character and I'm calling "cap'n crunch" character is very similar between this beer and Pumking. I ended up going with 1/8 teaspoon of the McCormick Vanilla Butter and Nut extract, and for a corny keg, I think it is right on. Maybe slightly less than what Pumking has, but I like it at this level. My beer doesn't have the ginger flavor I got from Pumking this year, but that pie crusty flavor is right on. My kegerator is set at 40 degrees and upon serving, the pie crust character is lighter on the nose than Pumking. The flavor is right there though, and as it warms, the pie crusty aroma grows to almost the level of Pumking. My beer is very different from Pumking in other ways (more complex maltiness, more body, more pumpkin flavor, different spice profile, darker color), but when it comes to the pie crust character, this beer is very similar.

So if you want to brew a Pumking clone, my recommendation is to use a flavorsome US 2-row and enough crystal 60 to hit the right color. Aim for 8.5% or so ABV, add a little pumpkin to the mash, bitter low, ferment clean, add about a teaspoon of ginger at the end of the boil, and add 1/8 teaspoon of the vanilla butter and nut extract at packaging. That will probably be closer to the real Pumking than anything posted in here so far. Good luck!

EDIT: By the way, if any of you guys live near Durham, NC and want to try this beer, let me know. I know it's hard to believe some random dude on the internet (look at the recipe they came up with so far!), but if I can get someone to taste this, they'll be able to confirm my assertions. Alternatively, if any of you brew a beer and add 1/8 teaspoon of the vanilla butter and nut extract, please post your results so everyone can share in our discovery.
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I'm too lazy and have too many beers going to keep updating this!

 
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Old 10-02-2012, 03:00 PM   #463
hautlle
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Sep 2011
Wichita, KS
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Quote:
Originally Posted by KingBrianI View Post
Alright, so I'm drinking an early sample of my beer and I'm ready to report preliminary results. I need to pick up a bottle of Pumking to try side by side with this beer, but I can give a quick update now. Remember, I brewed an imperialized version of my Samhain Pumpkin Ale recipe, not an attempted Pumking Clone, though I was using the extract to try to get that malty/"cap'n crunch"y character that Pumking has.

Anyway, what you guys are calling the graham cracker character and I'm calling "cap'n crunch" character is very similar between this beer and Pumking. I ended up going with 1/8 teaspoon of the McCormick Vanilla Butter and Nut extract, and for a corny keg, I think it is right on. Maybe slightly less than what Pumking has, but I like it at this level. My beer doesn't have the ginger flavor I got from Pumking this year, but that pie crusty flavor is right on. My kegerator is set at 40 degrees and upon serving, the pie crust character is lighter on the nose than Pumking. The flavor is right there though, and as it warms, the pie crusty aroma grows to almost the level of Pumking. My beer is very different from Pumking in other ways (more complex maltiness, more body, more pumpkin flavor, different spice profile, darker color), but when it comes to the pie crust character, this beer is very similar.

So if you want to brew a Pumking clone, my recommendation is to use a flavorsome US 2-row and enough crystal 60 to hit the right color. Aim for 8.5% or so ABV, add a little pumpkin to the mash, bitter low, ferment clean, add about a teaspoon of ginger at the end of the boil, and add 1/8 teaspoon of the vanilla butter and nut extract at packaging. That will probably be closer to the real Pumking than anything posted in here so far. Good luck!

EDIT: By the way, if any of you guys live near Durham, NC and want to try this beer, let me know. I know it's hard to believe some random dude on the internet (look at the recipe they came up with so far!), but if I can get someone to taste this, they'll be able to confirm my assertions. Alternatively, if any of you brew a beer and add 1/8 teaspoon of the vanilla butter and nut extract, please post your results so everyone can share in our discovery.

I pretty much brewed your suggestion this weekend. 15lbs of 2-row, 2lbs of Crystal 60; OG = 1.096. 1 can Libby pumpkin baked at 350 for just over an hour. 20 IBUs. 1.5 tsp of pumpkin pie spice at flameout, will add more to secondary if it needs it. WY1028 London Ale yeast (I wanted to try the Yorkshire but couldn't get it on short notice). I also plan on picking up the Vanilla Butter and Nut extract to add at bottling. I haven't had the real Pumking, so I can't compare but I think this will turn out to be a delicious imperial pumpkin ale.

 
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Old 10-05-2012, 06:29 AM   #464
kanta
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Jun 2012
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Lots of different ideas in this thread. I tried an attempt sort of like the recipe gwdlaw posted on page 20, although I used different amounts of various ingredients (and my wife got me the biggest cinderella pumpkin they had at Whole Foods, so I cubed up the entire thing and mashed it). One thing is certain...the primary smells like pumpkin pie or pumpkin bread. Hopefully by the time this stuff is ready, the spices won't be quite so forward, but it does smell rather pleasant

 
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Old 10-05-2012, 05:47 PM   #465
Horseflesh
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Sep 2012
Woodiville, WA
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I tested and tasted my brew last night after 4 days fermentation. I was using TyTanium's suggested spices and Wyeast strain on top of malts and hops from a LHBS recipe.

First off, the krausen was insanely thick... it was like having a few inches of whipped cream cheese on top of the beer! Good pumpkin aroma and taste, but definitely less strong than it was in the wort. It was very hard to see around the green apple flavor of young beer, but it didn't seem like the spices were coming through enough, or at all. I think that not enough spice flavor made it into the wort, and when I strained out the goop on the way into the bucket, the cloves etc. got strained out too so they did not continue to work. So, I will prepare another spice addition this weekend and chuck them into the fermenter.

 
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Old 10-05-2012, 06:07 PM   #466
TyTanium
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Nov 2011
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Awesome. If you can, raise the temp on the tail end of fermentation (sounds like you're there) to help it finish & clean up. .I started at 64 and raised to ~70ish.

The spices are where I like them (subtle), but I agree...may need more to be a true clone. After 3 weeks in the bottle, mine have faded significantly, especially the ginger & nutmeg.

Scoop up that cottage cheese krausen and save it! Great strain for top-cropping.

 
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Old 10-05-2012, 06:27 PM   #467
Horseflesh
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Sep 2012
Woodiville, WA
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My temperature control is still pretty crude, haven't built a chamber yet. Do you think it would be better to keep the fermenter in the low-to-mid 60s, or put it in a room that swings from approx 70-74? Those are the two choices I have currently.

Good to hear how your spice profile has changed in the bottle, btw. I wonder how the commercial breweries stabilize their flavors? Something like Pumking certainly doesn't change if I leave a bottle sitting around for 3 weeks. (Or does it?)

I had to look up top-cropping... looks like fun but for now I will just be buying new yeast packs, unless I overlap batches. Maybe once the chamber project is done I will turn to yeast ranching.

 
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Old 10-05-2012, 06:34 PM   #468
TyTanium
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Nov 2011
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Did you test your gravity last night? You're probably in the 20s and safe to warm up.

As for stabilizing, it doesn't fade that quickly in the bottle. My comparisons were 4-day-old still-fermenting beer to finished & carbed beer...so I'm sure they increase the spice amounts so their ideal amount makes it into the bottle.

 
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Old 10-05-2012, 06:40 PM   #469
Horseflesh
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Sep 2012
Woodiville, WA
Posts: 323
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I'll have to check my notes... gravity is in the 20s if not the teens, though.

Is the 20s a good rule of thumb for boosting temperature? (This could save me starting a new thread about my hefeweizen, which is at +12 days in the fermenter and probably done at 1.014... but still kept at around 66F.)

(Re spices: understood!)

 
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Old 10-05-2012, 07:24 PM   #470
TyTanium
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Nov 2011
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Yeah, I think so...the bulk of flavor creation is done and focused on cleaning up, attenuating, etc. But a 1.014 hefe sounds like it's just fine at 66F.

 
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