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Home > posts > 2013 > 09 > Southern Tier Pumking Clone(ish)
Southern Tier Pumking Clone(ish) Sunday, September 15, 2013, 04:12 PM

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Meredith and I are brewing a clone (of sorts) of the ST Pumking beer. As noted in the recipe comments, it is a combination of a few different sources. This is beer 004. The recipe is below:

Recipe:

(PDF) (TXT) (XML stored locally)

ST Pumking Clone

By gwdlaw (HBT) and Bull City

Method:

All Grain

Style:

Holiday/Winter Special Spiced Beer

Boil Time:

90 min

Batch Size:

1.375 gallons (fermentor volume)

Boil Size:

2.1 gallons

Efficiency:

70% (brew house)

Boil Gravity:

1.062 (recipe based estimate)

Original Gravity:

1.100

Final Gravity:

1.032

ABV (standard):

8.92%

IBU (tinseth):

32.64

SRM (morey):

24.19

Fermentables

Amount

Fermentable

PPG

L

Bill %

3.5 lb

American - Pale 2-Row

37

1.8

62.9%

0.5 lb

American - Caramel / Crystal 80L

33

80

9%

0.5 lb

American - Victory

34

28

9%

3 oz

Lactose (Milk Sugar) - (late addition)

41

1

3.4%

3 oz

Turbinado

44

10

3.4%

2 oz

Belgian Candi Syrup - Dark

32

80

2.2%

1 oz

Brown Sugar

45

15

1.1%

0.5 lb

pumpkin

1.75

13

9%

Hops

Amount

Variety

Time

AA

IBU

Type

Use

0.16 oz

Magnum

Pellet

15

Boil

60 min

29.83

0.13 oz

Saaz

Pellet

3.5

Boil

15 min

2.81

Mash Guidelines

Amount

Description

Type

Temp

Time

7.5 qt

Strike at 167-168 (7.5qt=1.875gal=30c)

Infusion

154 F

75 min

--

Mash Out

Temperature

170 F

10 min

3.15 qt

3.15qt=12.6 cups

Sparge

170 F

10 min

Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount

Name

Type

Use

Time

0.25 tsp

Irish Moss

Fining

Boil

15 min

0.13 tsp

Yeast Nutrient

Other

Boil

10 min

0.13 tsp

Allspice

Spice

Boil

5 min

0.5 tbsp

Chopped candied ginger

Spice

Boil

5 min

0.75 each

Cinnamon sticks

Spice

Boil

5 min

0.13 tsp

Nutmeg

Spice

Boil

5 min

0.13 tsp

Whole cloves

Spice

Boil

5 min

0.25 tsp

Pumpkin pie spice

Spice

Secondary

--

0.25 tsp

Capella water soluble Graham Cracker Extract (purchased online)

Spice

Secondary

--

1 each

Vanilla Bean vodka solution (see notes for exact quantities)

Spice

Secondary

--

Yeast

Fermentis / Safale - American Ale Yeast US-05

Attenuation (avg):

72%

Flocculation:

Medium

Optimum Temp:

59 - 75 F

Starter:

No

Notes

Do not trust the FG numbers because of the lactose, etc---------------------------All grains and pumpkin go in the mash. If the pumpkin is in the boil you will most likely lose a gallon of water, and have a tough time straining the pumpkin out.The sugars go in at 60 min except that Lactose that goes at 15.The pumpkin should be cleaned and cut into small cubes and baked for 45 mins at 350, then mashed and coated with honey. Then baked for another 45 mins at 350. Let it cool to 154 and add to mash.For the vanilla bean vodka solution, 1/2 vanilla beans are cut in half. The seeds and goodies are then scraped into 1oz of vodka. Let the vodka sit for two weeks.----------------------Recipe from http://www.homebrewtalk.com/f12/southern-tier-pumking-clone-191381/index20.html (gwdlaw) and http://www.brewersfriend.com/homebrew/recipe/view/16367/southern-tier-pumking-clone and http://bullcityhomebrew.com/recipes.aspx?id=Pumpkin%20Spiced%20Ale%20(All%20Grain).xml(all over the place)

--------------------

The mash numbers are a rough estimate. Adjust as needed

Generated by Brewer's Friend - http://www.brewersfriend.com/

Date: 2013-09-15 16:17 UTC

Recipe Last Updated: 2013-09-14 10:56 UTC

2013-09-14 (prep):

2013-09-15:

Brew Notes:

Photos:

See HERE

Other Notes, etc:

It didn't start to really show some air lock activity for 18 hours. From my reading, that is not too abnormal. Furthermore, it is probably colder with the swamp cooler method

2013-09-22 Racking + Spices:

I racked the pumking beer and added the vodka mix. I racked into the gallon jug onto the vodka and also took a sample (before vodka). I got 1.031 (1.032 with temp) which Brewers Friend says is 10.5 ABV. I calculated that the vodka should add 0.3% to that but we'll see based on how much gets into the bottle.

I basically filled the gallon jug. That means I still lost a good amount to yeast/trub. But I do think I did a better job than ever before at getting just about all of the liquid off the yeast!

Also, no graham cracker extract was added.

2013-10-08 Bottling:

Here are my notes. Meredith was here for this too.



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Original WP Post ID: 6611

Original WP Pub Date: 2013-09-15_161210


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