Southern Tier Pumking Clone??

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EuBrew

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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
 

jessup

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scraping and soaking vanilla beans in a liquor will help extract more flavor than if you were to boil or use any other method.

how do you plan to get that graham cracker pumpkin pie crust flavor in there? last year i used the Radical Brewing gingerbread recipe with pumpkin thinking that would help with the pie crust flavor but it wasn't even close.
 
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EuBrew

EuBrew

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I thought about throwing in some biscuit malt or roasted barley, but I'm completely open to suggestions.
 

bkov

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victory is pretty much the same as biscuit. you could up that to 1pound if you want.

if you dont buy in bulk and have a sack of 2row, it might be a good idea to replace some of it with 6row or maris otter
 

black95tt

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I brewed this over the weekend. Smells great so far. I'll be adding vanilla beans to the secondary. I think that is the ST's secret ingredient.

Pumpking Clone

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

21-B Spice/Herb/Vegetable, Christmas/Winter Specialty

Min OG: 1.030 Max OG: 1.100
Min IBU: 2 Max IBU: 100
Min Clr: 2 Max Clr: 25 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 19.53
Anticipated OG: 1.090 Plato: 21.66
Anticipated SRM: 14.3
Anticipated IBU: 28.7
Brewhouse Efficiency: 68 %
Wort Boil Time: 120 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
68.1 13.31 lbs. Pale Malt(2-row) Great Britain 1.038 3
23.2 4.53 lbs. Munich Malt Great Britain 1.037 6
5.8 1.13 lbs. Crystal 60L America 1.034 60
2.9 0.57 lbs. Biscuit Malt Belgium 1.035 24

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.55 oz. Magnum Whole 14.00 26.1 60 min.
0.55 oz. Styrian Goldings Whole 5.25 2.6 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
2.20 Lbs Pumpkin Fruit 60 Min.(mash)
0.28 Tsp All Spice Spice 5 Min.(mash)
1.37 Tsp Cinnamon Spice 5 Min.(boil)
0.28 Tsp Cloves Spice 5 Min.(mash)
0.39 Tsp Ginger Other 5 Min.(boil)
0.55 Tsp Nutmeg Spice 5 Min.(mash)
2.20 Unit(s)Vanilla Spice 7 Days(fermenter)
 
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EuBrew

EuBrew

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Actually they use a vanilla extract that I can't remember where it comes from. I posted this about this time last year and there are notes from talking with someone at the brewery. I had one of the 2 left last night and it is lacking in sweetness and vanilla. Any ideas how to increase the sweetness other than the lactose? I'll have to see if I can find my notes from the last brew, what did you mash at?
 

black95tt

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Actually they use a vanilla extract that I can't remember where it comes from. I posted this about this time last year and there are notes from talking with someone at the brewery. I had one of the 2 left last night and it is lacking in sweetness and vanilla. Any ideas how to increase the sweetness other than the lactose? I'll have to see if I can find my notes from the last brew, what did you mash at?
I mashed pretty high at about 155. I figure it will finish around 1.25-30 or so, and that should be sweet enough. I wouldn't add lactose, they don't list it as an ingredient and it's already a fairly high gravity beer. It doesn't need it IMO.
 

smarek82

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When do you add the brown sugar? I tried a pumpkin ale last year, but was low on cinnamon. I like how you are using more cinnamon. I may have to give it another shot!
 

jessup

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I tried a pumpkin ale last year, but was low on cinnamon. I like how you are using more cinnamon. I may have to give it another shot!
go easy on all the spices, it's extremely easy to overspice! you'll see...
 

DavidSteel

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Oh god, super-bump. I want to brew a pumpking clone SOOOOOOOOO badly.

How did you go about adding the spices to the beer? I've heard of some people boiling them in water and straining it to get the right taste.
 

Moody_Copperpot

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Yes, I too am going to attempt a pumking clone this evening, and am looking for advice. I am doing an extract version, and did not have Magnum Hops available to me. I am using Columbus Hops in place of them, even though I know that nothing is really comparable to Magnum. I will be ordering Yakima Magnum Hops for Northern Brewer for my second attempt. This one is more of a jumping off point than anything else.
When should I add the vanilla extract? The last 15 of the boil is what I was thinking, as well as the other spices at that point as well. Thoughts?
 
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EuBrew

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Do the extract at bottling and the spices in the boil. Mine is cold crashing now and I'll be bottling on Sunday. I may do a spice tea at bottling as well depending on how things taste. Good luck!
 

mrames

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I just spent about 2 hours trying to piece together a ST Pumking clone, grain extract.
5 lbs Caramunich Malt
3 lb Breiss Pilsen DME (60 min)
6 lb Briess Pilsen DME (30 min-late addition)
4 lbs Canned pumkin, (60 min)
1 lb Milk Sugar (Lactose-30 min-late addition)
1 1/4 tsp Cinnamon, (5 min)
1/4 tsp Nutmeg, (5 min)
1/4 tsp Ginger, (5 min)
1/4 tsp Cloves
2 tsp Irish Moss (15 min)
2 Vanilla Beans (Secondary)
5 oz Corn Sugar, priming, bottling
WLP002 English Ale Yeast
.5 oz. Magnum (Pellets 13.1% AA), 60 min
1 oz. Sterling (Pellets 6% AA), 10 min

I really have no clue on spices either but like the idea of spice tea at bottling if necessary. Not sure about putting in the lactose either but wanted it for the sweetness. Also not sure if 4# pumkin is too much?
 

chicagobrew

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I left a voicemail with the head brewer this morning asking for some more details on how they brew this one. I'll let you know if I hear back from them.
 

black95tt

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I just spent about 2 hours trying to piece together a ST Pumking clone, grain extract.
5 lbs Caramunich Malt
3 lb Breiss Pilsen DME (60 min)
6 lb Briess Pilsen DME (30 min-late addition)
4 lbs Canned pumkin, (60 min)
1 lb Milk Sugar (Lactose-30 min-late addition)
1 1/4 tsp Cinnamon, (5 min)
1/4 tsp Nutmeg, (5 min)
1/4 tsp Ginger, (5 min)
1/4 tsp Cloves
2 tsp Irish Moss (15 min)
2 Vanilla Beans (Secondary)
5 oz Corn Sugar, priming, bottling
WLP002 English Ale Yeast
.5 oz. Magnum (Pellets 13.1% AA), 60 min
1 oz. Sterling (Pellets 6% AA), 10 min

I really have no clue on spices either but like the idea of spice tea at bottling if necessary. Not sure about putting in the lactose either but wanted it for the sweetness. Also not sure if 4# pumkin is too much?
IMO that will be overly sweet with Lactose. That just isn't needed in a beer with an original gravity this high unless you are aiming for something REALLY sweet. You will have plenty of residual sweetness with the DME. I'd also go a little lighter with the Caramunich; maybe about half what you listed.
 

mrames

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Hey chicagobrew and black95tt,
Thanks to both for the responses, that would be great to hear from the head brewer at ST on this.

As to the suggestions from black95tt, I already brewed this on Sunday evening but I did tweak the recipe as I did it, even incorporating some of your suggestions to a degree. I decreased the lactose to 1/2 lb ( was going to leave it out altogether, hope it's not too sweet) and went to 4 lb of Crystal 10 instead of Caramunich because it gave me the lighter color I was looking for, closer to the original. The wort was pretty tasty and its in primary right now, I got a SG of 1.105 corrected for temp. I assume thats an accurate SG, retried it several times, as it always started out at 1.110 and settled down, I'm guessing due to the pumpkin pulp in the wort. I bought two bottles of this at Heinen's for $17.50, cost to brew is about $4 for same two bottles. Here is final recipe I came up with.

Southern Tier Imperial Pumking Ale Clone

4 lbs American Crystal 10L Malt
3 lb Breiss Pilsen DME (60 min)
6 lb Briess Pilsen DME (30 min-late addition)
3 lb 10 oz pumpkin puree (2 1lb,13oz cans), (60 min)
1/2 lb Milk Sugar (Lactose-30 min-late addition)
1 tsp Cinnamon, (1 Stick ground) (10 min)
1/2 tsp Nutmeg, (10 min)
1/2 tsp Ginger, (10 min)
1/2 tsp Cloves, (whole cloves, ground)(10 min)
1/2 tsp Allspice, (whole allspice ground)(10 min)
2 tsp Irish Moss (15 min)
1 tsp Vanilla Bean (1 bean ground)
1 Vanilla Bean (Secondary only if needed)
5 oz Corn Sugar, priming, bottling
WLP002 English Ale Yeast
.5 oz. Magnum (Pellets 13.1% AA), 60 min
1 oz. Sterling (Pellets 6% AA), 10 min

Procedure:
Add Grains to 5.25 gallon of cold water, heat to 175° [email protected]° 1745
Maintain 175° temp for 45 minutes T1+45 1830
Rinse grain with quart 175° water, bring to boil, add 3# DME & Hops (watch for boil over!) [email protected] 1910
Boil for 30 minutes and add 6# DME & lactose (watch for boil over!) T2+30 1940
Boil for 15 minutes more and add irish moss T2+45 1955
Boil for 5 minutes more and add hops and spices T2+50 2000
Continue untill all DME dissolved T2+60 2010
Finish boil for 10 minute T2+70 2020
Cool wort from 212° to 70° as quickly as possible [email protected]° 2023
Wort at 180° [email protected]° 2026
Wort at 140° [email protected]° 2033
Wort at 100° [email protected]° 2048
Wort at 80° [email protected]° 2055
Put airstone in and rack wort into primary fermenter
Take SG reading and record. Pitch yeast and seal up

Notes:
Started with 5.25 gal water, ended boil with 5 gallon and a SG of 1.102 @ 84° nc. The wort was very thick because of pumpkin pulp, not practical to strain off so it went into primary, pulp and all, checked SG several times, starts out a 1.110 but settles in at 1.102 nc.
 
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EuBrew

EuBrew

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Mine went in bottles today. Here's what I ended up with. Tasted great going into primary but lost a lot of the punch from the spices, almost non existent so I added a spice tea to my priming sugar solution. Going into the bottles it was pretty da*m close! We'll see how it tastes in 6 weeks!


All Grain
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)
Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4 lbs Fruit - Pumpkin Caned (0.0 SRM) Adjunct 15.84 %
2 lbs Rice Hulls (0.0 SRM) Adjunct 7.92 %
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 43.56 %
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 19.80 %
1 lbs 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.95 %
1 lbs Victory Malt (25.0 SRM) Grain 3.96 %
0.54 oz Magnum [14.00 %] (60 min) Hops 17.1 IBU
1.07 oz Sterling [7.50 %] (10 min) Hops 6.6 IBU
0.13 tsp Clove (Bottling 5.0 min) Misc
0.13 tsp Ginger Root (Bottling 12.0 min) Misc
0.25 tsp Clove (Boil 5.0 min) Misc
0.25 tsp Nutmeg Ground (Bottling 5.0 min) Misc
0.26 tsp Irish Moss (Boil 10.0 min) Misc
0.50 tsp Ground Cinnamon (Bottling 5.0 min) Misc
0.50 tsp Nutmeg Ground (Boil 5.0 min) Misc
1.00 tsp Ground Cinnamon (Boil 5.0 min) Misc
5.00 items Vanilla Bean (Secondary 2.0 weeks) Misc
1 lbs Brown Sugar, Light (8.0 SRM) Sugar 3.96 %
2 Pkgs English Ale (White Labs #WLP002) Yeast-Ale



Beer Profile

Est Original Gravity: 1.112 SG
Measured Original Gravity: 1.096 SG
Est Final Gravity: 1.035 SG Measured Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 10.13 % Actual Alcohol by Vol: 9.58 %
Bitterness: 23.7 IBU Calories: 449 cal/pint
Est Color: 13.2 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 24.25 lb
Sparge Water: 1.99 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 30.31 qt of water at 167.0 F 152.0 F
 

mrames

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EuBrew,
Sounds like our recipies are pretty close (but I salute you all grain brewers!), I used a little more spices (keeping in mind your spice tea at bottling idea) and will have to see if I also need to "tea" it up at bottling time. I see you used 5 vanilla beans and am thinking I may need to add to secondary also. Hope it comes out great!
 

Moody_Copperpot

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Hey chicagobrew and black95tt,
Thanks to both for the responses, that would be great to hear from the head brewer at ST on this.

As to the suggestions from black95tt, I already brewed this on Sunday evening but I did tweak the recipe as I did it, even incorporating some of your suggestions to a degree. I decreased the lactose to 1/2 lb ( was going to leave it out altogether, hope it's not too sweet) and went to 4 lb of Crystal 10 instead of Caramunich because it gave me the lighter color I was looking for, closer to the original. The wort was pretty tasty and its in primary right now, I got a SG of 1.105 corrected for temp. I assume thats an accurate SG, retried it several times, as it always started out at 1.110 and settled down, I'm guessing due to the pumpkin pulp in the wort. I bought two bottles of this at Heinen's for $17.50, cost to brew is about $4 for same two bottles. Here is final recipe I came up with.

Southern Tier Imperial Pumking Ale Clone

4 lbs American Crystal 10L Malt
3 lb Breiss Pilsen DME (60 min)
6 lb Briess Pilsen DME (30 min-late addition)
3 lb 10 oz pumpkin puree (2 1lb,13oz cans), (60 min)
1/2 lb Milk Sugar (Lactose-30 min-late addition)
1 tsp Cinnamon, (1 Stick ground) (10 min)
1/2 tsp Nutmeg, (10 min)
1/2 tsp Ginger, (10 min)
1/2 tsp Cloves, (whole cloves, ground)(10 min)
1/2 tsp Allspice, (whole allspice ground)(10 min)
2 tsp Irish Moss (15 min)
1 tsp Vanilla Bean (1 bean ground)
1 Vanilla Bean (Secondary only if needed)
5 oz Corn Sugar, priming, bottling
WLP002 English Ale Yeast
.5 oz. Magnum (Pellets 13.1% AA), 60 min
1 oz. Sterling (Pellets 6% AA), 10 min

Procedure:
Add Grains to 5.25 gallon of cold water, heat to 175° [email protected]° 1745
Maintain 175° temp for 45 minutes T1+45 1830
Rinse grain with quart 175° water, bring to boil, add 3# DME & Hops (watch for boil over!) [email protected] 1910
Boil for 30 minutes and add 6# DME & lactose (watch for boil over!) T2+30 1940
Boil for 15 minutes more and add irish moss T2+45 1955
Boil for 5 minutes more and add hops and spices T2+50 2000
Continue untill all DME dissolved T2+60 2010
Finish boil for 10 minute T2+70 2020
Cool wort from 212° to 70° as quickly as possible [email protected]° 2023
Wort at 180° [email protected]° 2026
Wort at 140° [email protected]° 2033
Wort at 100° [email protected]° 2048
Wort at 80° [email protected]° 2055
Put airstone in and rack wort into primary fermenter
Take SG reading and record. Pitch yeast and seal up

Notes:
Started with 5.25 gal water, ended boil with 5 gallon and a SG of 1.102 @ 84° nc. The wort was very thick because of pumpkin pulp, not practical to strain off so it went into primary, pulp and all, checked SG several times, starts out a 1.110 but settles in at 1.102 nc.
I too attempted the extract version, so we shall see how it turns out! I didn't have Magnum Hops at the time because the brewing store in Westlake ( I see you're in a Cleveland suburb as well!) didn't have them. My recipe was different than yours because I was kinda flying blindly trying to convert an all grain recipe. I won't know how it turned out for a few more weeks. I did bake the pumpking for about an hour and steeped it for 45 min before adding my grains to the steep. I added vanilla and spices to the pumpkin at bake, and then again in the last 5-10 min of the boil.
 

mrames

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Hey Moody, looks like our ST Imperial Pumking Ale's will be coming out of bottle priming (if you bottle) around the same time, we might have to arrange a Pumking tasting. I used info on bottle and a brew calculator to come up with grains/extracts, shooting for ABV and the color from a bottle I tried, which is a VERY clear, light orange color. Got my hops and yeasts from Leerner's.
 
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Hey Moody, looks like our ST Imperial Pumking Ale's will be coming out of bottle priming (if you bottle) around the same time, we might have to arrange a Pumking tasting. I used info on bottle and a brew calculator to come up with grains/extracts, shooting for ABV and the color from a bottle I tried, which is a VERY clear, light orange color. Got my hops and yeasts from Leerner's.
Guys, for better or worse please post your results. I'm interested in doing one myself and would appreciate learning from your experiences. thanks.
 

polkadotninja

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Been looking for some ST Pumking suggestions to brew next week, can't wait to hear the results of the folks brewing here, good luck ;-)
 

Moody_Copperpot

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Hey Moody, looks like our ST Imperial Pumking Ale's will be coming out of bottle priming (if you bottle) around the same time, we might have to arrange a Pumking tasting. I used info on bottle and a brew calculator to come up with grains/extracts, shooting for ABV and the color from a bottle I tried, which is a VERY clear, light orange color. Got my hops and yeasts from Leerner's.
Excellent!!! I just put mine in the secondary last night. I went on the lower end of the 5-7 days spectrum for transferring it over. It smelled great, not sure if it'll taste a thing like Pumking, but as long as it's a tasty pumpkin beer, it won't be all for naught. I need to shoot out to Leener's again, it's been a while, good to know that they have the right stuff. I'm all for a tasting! I don't know if I'm going to bottle or keg this one yet, I'll probably bottle.
 

mrames

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My ST Imp Pumking fermenting so far..........

Fermentation-Pitched yeast 9/19 @ 2100, bubbling every 45 sec on 9/20 at 1700, every 10 sec @ 2200. 9/21 @ 0800 steady slow, @ 1700 steady fast @ 2230 steady rapid. 9/22 @ 0800 steady rapid, as well as @ 1700 and 2200. 9/23 @ 0800 steady, @ 1700 steady slow, took SG reading of 1.040 at 72 degrees non-corrected for SG of 1.041, 8.54% ABV.

My guess is this will stop fermenting soon as the ABV is up to 8.5%, not sure how high this WLP002 yeast can go, I was shooting for FG of around 1.023 which would be a 10.8% ABV. I am wondering how I will get the pumpkin pulp out of this as one thing about the original is that it's SOOOO crystal clear. I may have to go thru more than one secondary to settle out the pulp because all my strainers get immediately plugged by the pulp. This tasted pumpkiny and had an alcohol bite, still to early to tell on the spice and vanilla I think.
 

Moody_Copperpot

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How did you guys do yours? All grain or extract? I did extract and I put my pumpkin in the grain bag and steeped it for about 45 min before adding the grains to the bag. Did you guys just put the pumpkin into the boil? I can see that that could get a little messy to strain out! I tasted mine as I transferred to the secondary, it tasted pumpkiny and I could taste the spices too. Not sure if it'll turn out like ST, but it will be a good beer I think. I took an all grain recipe and converted it blindly without using any conversion software. I subbed out ingredients that the store I went to didn't have. I had the right grains (carmel pils, and victory) and I had Sterling hops but a lot of the other stuff I had to kind of wing. I think I just repeated mysefl there, but oh well! Haha.
 

tippetsnapper

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Does anyone know what ingredient(s) give the pumpking that 'creamy' character?

I have a pumpkin ale in primary now, not a ST clone though. When I cooked my pumpkin, i cooked a bunch extra and stored in a sanitized container. I was thinking of racking into the secondary onto the remaining roasted pumpkin, anyone try that with good results?
 

polkadotninja

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just had this last night. good beer, very smooth.

graham cracker is right!
Hey motobrewer, which recipe out of the ones listed above did you try? I'm going to boil up a pumpkin brew this week and would like to figure out how to add some ST-like graham cracker character.
 

twoodward15

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lol, I have the actual recipe and there is no secret.

2 row
60L
pumpkin
pumpkin pie spice
hops
yeast

19 Plato is about 1.076
 

mrames

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Brecksville, Ohio
ST Imperial Pumking Ale update:
I just transfered to secondary tonight, hit FG of 1.034 corrected for ABV of 9.30% ABV. Tasted pretty damn good so I didn't add anything else at this point. The pulp was no problem except the pulp mass equaled 1-gallon. Next time I will brew with more water to get closer to a 5-gallon batch. It was cloudy going into secondary but am sure it will clear out quite a bit, not sure I can get a clear as original. May do a second secondary to clear up more. They yeast was still active, got measurmized watching it, looked like a bubbling mud pot at Yellowstone. I thought, hmmmmm, I wonder. So I am boiling up two gallons of water and adding two pounds of DME, cooling and adding to the 1 gallon pulp yeast mix, just to see what happens, who knows, maybe I can call it Pumking Guts it turns out drinkable.

Notes: Could't find clone, this is mostly a guess. Orig Target 9% ABV, My Target 8.9 ABV, IBU 22, SRM 8, 1.092 OG, 1.023 FG
Started with 5.5 gal water, ended boil with 5 gallon and a SG of 1.102 @ 84° nc. The wort was very thick because of pumpkin pulp, not practical to strain off so it went into primary, pulp and all, checked SG several times, starts out a 1.110 but settles in at 1.102 nc. Because of loss to pulp, start with 6 gal next time or rinse grains with 1/2 gal water.
Fermentation-Pitched yeast 9/19 @ 2100, bubbling every 45 sec on 9/20 at 1700, every 10 sec @ 2200. 9/21 @ 0800 steady slow, @ 1700 steady fast @ 2230 steady rapid. 9/22 @ 0800 steady rapid, as well as @ 1700 and 2200. 9/23 @0800 steady, @ 1700 steady slow, took SG reading of 1.040 at 72 degrees non-corrected for SG of 1.041, 8.54% ABV. 9/24 every 3 sec @ 0800& 2100. 9/25 ever3 to 8 sec. 9/26 every 12 sec. 9/27 20 sec @ 0800, 24 sec @ 1700. Transfered to secondary @ 1.032 nc at 74 degrees.

Wondering how I will get the pulp out of this, tasted pumpkiny and had an alcohol bite. Pulp was no problem, all had settled to the bottom however the thick mix totaled a gallon, next time, start brewing with more water. Tasted pretty good!
 

pqler1

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My recipe is very similar to the ones posted here however I threw in a pack of crushed graham crackers in the last 5 min of the boil. Just racked to secondary and going to add a dash of vanilla extract. Will let y'all know how it turns out! Looking at 10% ABV as well. Yowza!
 

AwesomeSquad

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My recipe is very similar to the ones posted here however I threw in a pack of crushed graham crackers in the last 5 min of the boil. Just racked to secondary and going to add a dash of vanilla extract. Will let y'all know how it turns out! Looking at 10% ABV as well. Yowza!
Interesting, i look forward to hearing how that worked out.
 

mrames

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I can't recommend making this ST Imperial Pumking Ale the way I did using pumpkin from a can. I transfered from secondary into a second secondary today and in addition to the ale not being clear, there was over an inch of settled pumpkin in the bottom of the carboy. I racked off as much as I could without bringing in the sludge and probably lost another gallon of ale in addition to the gallon lost in primary. To net it out, the ale tastes good so far but canned pumpkin has resulted in a loss of two gallons of the batch. Since ST's Pumpking Ale is so incredibly clear, I am guessing ST either uses possibly cubed pumpkin or an extract? I can't see how even filtering would make it so clear as the pumpkin particles are so fine. Has anyone used the cubed pumpkin and came out with a clearer result?
 

jessup

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I racked off as much as I could without bringing in the sludge and probably lost another gallon of ale in addition to the gallon lost in primary. To net it out, the ale tastes good so far but canned pumpkin has resulted in a loss of two gallons of the batch. Since ST's Pumpking Ale is so incredibly clear, I am guessing ST either uses possibly cubed pumpkin or an extract? I can't see how even filtering would make it so clear as the pumpkin particles are so fine. Has anyone used the cubed pumpkin and came out with a clearer result?
this is one of the things you'll see year after year about making pumpkin beers. no matter how or when you do it, if you add pumpkin to wort, you lose a LOT of beer in the longrun and rarely get the flavor you're seeking. commercial breweries have much better filtering techniques and equipment so don't worry about it. just remember to use an extra helping of irish moss or gelatin and hope for the best. plan for longer than normal primary & secondary, and perhaps even a third storage for proper clearing. patience:cross: i mean rdwhahb
 
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