Southern Tier 'Pumking' Imperial Pumpkin Ale - Page 4 - Home Brew Forums
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Old 10-29-2009, 08:17 AM   #31
DavidSteel
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Oct 2009
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Pumpking is the best beer I've ever had.



 
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Old 10-29-2009, 11:48 PM   #32
dap325
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Mar 2009
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Quote:
Originally Posted by Sandy422 View Post
Hi. I live in Syracuse, NY, and was wondering if anyone knew of a place that had Southern Tier Pumking pumpkin ale on tap? Thanks!
If you feel like taking a trip to Albany, Westmere Beverage on Western Ave just tapped a keg of Pumking for their growler taps. Also, I was there tonight and they said that a few Southern Tier guys will be there from 3-? tomorrow (10/30) sampling beers and whatnot.



 
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Old 10-30-2009, 03:03 AM   #33
shek
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Apr 2009
Long Beach, CA
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Quote:
Originally Posted by Sandy422 View Post
Hi. I live in Syracuse, NY, and was wondering if anyone knew of a place that had Southern Tier Pumking pumpkin ale on tap? Thanks!
If you're ever in Rochester, McGregor's Tap Room on 252 near RIT has Pumking (or at least they did in late August/early September) on tap. I think they fill growlers too, but I'm not positive.

 
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Old 03-16-2010, 10:00 PM   #34
BeerAtlas
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Mar 2010
Tennessee
Posts: 11

First post, but I brew a pumpkin beer yearly, and it is very good.

Mash at 154
10 # 6 row
2 # Crystal 20
1 # Dark Brown Sugar
0.25 # lactose
1.50 oz Cascade (60)
freshly ground cloves, ginger, nutmeg and cinnamon (about 1 tsp each...sometimes more)
1 package US-05

Took 4 big cans of pure pumpkin from Walmart and cooked in the oven at 350 for an hour, spread out on a foil lined cookie sheet. Added this to the primary with a little pectic enzyme. Absolutely perfect pumpkin beer.

 
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Old 03-16-2010, 10:12 PM   #35
DavidSteel
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Oct 2009
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Quote:
Originally Posted by BeerAtlas View Post
First post, but I brew a pumpkin beer yearly, and it is very good.

Mash at 154
10 # 6 row
2 # Crystal 20
1 # Dark Brown Sugar
0.25 # lactose
1.50 oz Cascade (60)
freshly ground cloves, ginger, nutmeg and cinnamon (about 1 tsp each...sometimes more)
1 package US-05

Took 4 big cans of pure pumpkin from Walmart and cooked in the oven at 350 for an hour, spread out on a foil lined cookie sheet. Added this to the primary with a little pectic enzyme. Absolutely perfect pumpkin beer.
When and where do you add the spices?
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Planned: RIS, Coconut Porter

 
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Old 03-16-2010, 10:15 PM   #36
DavidSteel
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Quote:
Originally Posted by Evan! View Post
Also, just checked their website, which says it's 9% ABV and 5.8 plato.

Which converts to:

1.090 OG, 1.023 FG.
Probably going to have to mash kinda high I'm guessing. Maybe around 155-156 (it is definitely a sweeter beer), especially if you are adding extra highly fermentable sugars. Am I right? Such a mystery.
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Bottled: Ó Flannagáin Standard, Random Stout, Nut Brown, Edwort's Rye IPA, Milk Stout + Coffee Milk Stout, Centennial Blonde, Pale Ale, Cthulhu Dementia Robust Porter, Nyarlathotep (I)IIPA, Willamette IPA parti-gyle, Indian Brown Ale, Oatmeal Stout, Blueberry Oatmeal Stout, Barely Legal IIPA, Oatmeal Stout 2, Hazelnut Coffee Oatmeal Stout
Planned: RIS, Coconut Porter

 
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Old 03-16-2010, 11:00 PM   #37
BeerAtlas
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Mar 2010
Tennessee
Posts: 11

Quote:
Originally Posted by DavidSteel View Post
When and where do you add the spices?
I added them with 5 minutes left to go in the boil.

 
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Old 12-03-2010, 07:03 PM   #38
SpanishCastleAle
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Jan 2009
Central Florida
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I tried this last night on tap at a UCF sportsbar called The MOAT. Now I'm on a mission to brew it. Dayum that stuff was good.
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Old 10-10-2011, 05:55 PM   #39
dantheman13
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I resurrect thy thread! Any successful clone recipes for this beer?
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Old 02-08-2012, 03:05 AM   #40
aknox
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Feb 2012
North Brunswick, New Jersey
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bump! Looking for a clone of this!



 
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