Southern Tier Pumking Clone??

[MrNic]

Got it all brewed up. Unfortunately my OG is 1.071, 9% lower efficiency than normal. I think it may have to do with the pumpkin in the mash making it harder to rinse the grains.

 

[bnmir]

What temp did you mash oit and sparge? Did you use any rice hulls? (Just ordered my graham extract)

 

[MrNic]

What temp did you mash oit and sparge? Did you use any rice hulls? (Just ordered my graham extract)

My mash temp ended up a little low, 152*. I do stovetop BIAB, so I didn't use rice hulls. I lift the grains onto a colander and rinse them with 170 degree water. Usually my efficiency is 78%, so I'm not sure what happened.

 

[NBABUCKS1]

Is there a way to graham extract on your own? I was thinking of finely chopping some graham cracker and letting them steep in some vodka for a few weeks. Filter in a coffee filter than add the vodka.

Any comments if that would work? would the vodka be too much?

 

[MrNic]

Is there a way to graham extract on your own? I was thinking of finely chopping some graham cracker and letting them steep in some vodka for a few weeks. Filter in a coffee filter than add the vodka.

Any comments if that would work? would the vodka be too much?

I'm sure you could do that, it would just take a lot of trial and error to get the amounts right.

 

[SpeedYellow]

Regarding whether or not to mash the pumpkin, it seems unnecessary. We would probably want to mash it if there were a lot of starches in pumpkin, but the Libby's can says it's only 7% carbohydrates by weight (which includes starch) but that's all fiber & sugar. Googling confirms very little starch content. But we may want to mash it out of convenience. I'm not sure if mashing and risking stuck sparge is much easier than tossing it in a nylon bag and boiling. Commercial brewers probably MUST mash since I doubt they could use giant steeping bags.

But truly, pumpkin has nearly no flavor so it probably makes no difference how it's used.

p.s. I gotta agree with earlier posters -- Pumking has little/no cinnamon aroma or flavor. It seems to be entirely allspice, cloves, vanilla, and whatever graham-cracker-extract type flavor they use.

 

[MrNic]

Regarding whether or not to mash the pumpkin, it seems unnecessary. We would probably want to mash it if there were a lot of starches in pumpkin, but the Libby's can says it's only 7% carbohydrates by weight (which includes starch) but that's all fiber & sugar. Googling confirms very little starch content. But we may want to mash it out of convenience. I'm not sure if mashing and risking stuck sparge is much easier than tossing it in a nylon bag and boiling. Commercial brewers probably MUST mash since I doubt they could use giant steeping bags.

But truly, pumpkin has nearly no flavor so it probably makes no difference how it's used.

p.s. I gotta agree with earlier posters -- Pumking has little/no cinnamon aroma or flavor. It seems to be entirely allspice, cloves, vanilla, and whatever graham-cracker-extract type flavor they use.

I agree. Next time I'm only going to use one can of pumpkin. I wouldn't use any at all, but it seems weird to brew a pumpkin ale without using any pumpkin.

 

[NBABUCKS1]

my sparge is going incredibly slow with 3 can's of pumpkin in there . I did forget the ginger though..so I guess it gives me time to goto the store!

 

[bmick]

I brew a pumpkin ale every year and have learned that adding pumpkin is really to say "yeah, it's made with real pumpkin". I've done up to 3 cans and never really noticed a "pumpkin" flavor, it's all about the spice. Now I throw in one can of Libby's and call it a day. Can't wait for this year's batch, I'll be adding the vanilla bean and graham extract for the first time.

 

[NBABUCKS1]

I brew a pumpkin ale every year and have learned that adding pumpkin is really to say "yeah, it's made with real pumpkin". I've done up to 3 cans and never really noticed a "pumpkin" flavor, it's all about the spice. Now I throw in one can of Libby's and call it a day. Can't wait for this year's batch, I'll be adding the vanilla bean and graham extract for the first time.

wish I would have realized this before spending $11 on pumpkin at my grocery store. Could have invested that into graham cracker extract!

 

[Mpavlik22]

Now I throw in one can of Libby's and call it a day.

Do you add it to the mash or boil?

 

[raiderswolverines]

I made this last year and it was awesome!! This year I'm thinking of aging on rum or bourbon and oak. The flavors seem like they should compliment it well. Would probably ho very light on the liquor though. Any opinions?

 

[Tomcat0304]

Hey everyone,

I haven't seen a PM recipe on this thread yet, so I thought I would use Beersmith to try to find an equivalent. I haven't used beersmith before, so I'd appreciate any input/changes you would make. Here's what I ended up with:

Batch size: 5.0 gallons
Boil time: 60 minutes

Ingredients:

7 lbs, 12 oz. - Pale liquid extract
3 lbs, 6 oz. - Pale malt (2 Row)
9 oz. - Victory malt
7 oz. - Crystal malt 80L
12 oz. - Dememara sugar
4 oz. - Light brown sugar
.75 oz. - Magnum hops - 60 minutes
.25 oz. - Sterling hops - 15 minutes
2 packs Safeale S-05

And then all the flavorings are the same

Does this sound like an equivalent to the AG recipe?

Cheers and many thanks!

 

[vzom]

I brew a pumpkin ale every year and have learned that adding pumpkin is really to say "yeah, it's made with real pumpkin"...Now I throw in one can of Libby's and call it a day.

Agreed. I am going with just one can this year, and only so I can truthfully answer "Yes" when asked if it is brewed with real pumpkin.

 

[BrewThruYou]

I made this last year and it was awesome!! This year I'm thinking of aging on rum or bourbon and oak. The flavors seem like they should compliment it well. Would probably ho very light on the liquor though. Any opinions?

Well, ST makes oak-aged pumking, so you could try that first if you wanted to sample. I prefer regular pumking over oa pumking, but then I'm not a fan of many oak-aged beers.

 

[SpeedYellow]

Well, ST makes oak-aged pumking, so you could try that first if you wanted to sample. I prefer regular pumking over oa pumking, but then I'm not a fan of many oak-aged beers.

I was about to post the same thing. Our local pub had both Pumking and Oak Aged Pumking on tap last fall, and my wife & I both liked the non-oaked more. I think it was because the flavors were more distinct and pumpkin-pie-like.

 

[BuffaloBeer1]

In regards to the oaking process for Southern Tier, I found out that most of the time they use oak chips in a tea-bag sort of method, much like we would do for homebrewing. I'm not sure if this is what they did for the Pumpking. My experience is that the beers aged in actual oak barrels produce a much better flavor than the oak chips. They did do a bourbon oak aged version of their barleywine which was much better than the regular. All that being said, I say try the rum soaked oak chips in half a batch and regular for the other half.

 

[bmick]

Do you add it to the mash or boil?

Mash, otherwise you risk cooking the pumpkin in the boil which gets messy and will give your beer an almost irreversible haze. Throw some rice hulls in there as well, pumpkin will gunk up your mash but good.

 

[MZRIS]

FYI: Pumking has officially been released to retailers so start stocking up!!!!

 

[integra93ls]

Just tried for 1st time and I love it. Taste like a pumpkin pie with gramcracker crust n cool whip . I am going to try this clone. Everyone says its clone to original so I'm in.

 

[passedpawn]

FYI: Pumking has officially been released to retailers so start stocking up!!!!

Woot! I love this stuff. I'm stocking up.

 

[sivdrinks]

Is a tsp of the Graham cracker extract really enough for 5 gallons of brew?

 

[skeezerpleezer]

Is a tsp of the Graham cracker extract really enough for 5 gallons of brew?

Yes. I added it going to secondary and it was very noticeable. I would do that then add a bit more at bottling if you see fit, but dont do more. It is potent.

 

[passedpawn]

Is a tsp of the Graham cracker extract really enough for 5 gallons of brew?

I put 3 drops into about 12 ounces of my pumpkin beer from last year and it was VERY noticeable. That graham cracker flavor is strong.

 

[passedpawn]

Had my first Pumking of the year. Man I love that stuff.

 

[DocScott]

Trying this beer for first time this season as we speak. It's delicious! After reading this entire thread, I definitely get what everyone was struggling to place with the aroma/flavor in this. Something sweet/vanilla/buttery. It's what really makes pumking different from other pumpkin beers (that and lack of cinnamon). Sounds like the consensus is the graham flavor extract-- looks like I'll be taking advantage of the current $2 shipping sale from Capella! Thanks for the clone attempt and happy pumpkin ale season!

 

[sivdrinks]

How much vanilla extract are you guys that are cheap like me using? Damn vanilla beans are expensive.

 

[MZRIS]

Had my first Pumking of the year. Man I love that stuff.

damn we are still waiting for it to hit the shelves here! I placed an out of state order

 

[MZRIS]

Any one got a clone sample and a 2013 pumking handy to do a taste comparison??

 

[strumke]

From Southern Tier's site:

ABOUT THE BEER
STYLE: Imperial Pumpkin Ale
BREWED SINCE: 2007
ABV: 8.6%
FERMENTATION: Ale yeast, two types of malt, two types of hops, pumpkin
COLOR: Deep copper
EFFERVESCENCE: Medium carbonation
NOSE: Pumpkin, pie spices, buttery crust, vanilla, roasted pecans
FLAVOR: Malty sweetness, vanilla, clove, allspice, cinnamon, nutmeg, pie crust
BITTERNESS: Low
BODY: Medium-light
SERVING TEMPERATURE: 48°F
GLASS: Goblet
AVAILABILITY: Autumn seasonal, August release / 22oz / 1/6 keg
CELLARING: 35-40°F