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Home > posts > 2013 > 09 > 20130915_161210_southern-tier-pumking-cloneish.html

Southern Tier Pumking Clone(ish)

/posts/2013/09/20130915_161210_southern-tier-pumking-cloneish.html

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):

• 8 oz pumpkin + ~3/4 oz honey on top spread thin. Cook on non-stick Al foil in oven for 60min@350
• Came out a bit crusty and cooked. Refrigerated overnight

2013-09-15:

Brew Notes:

• Microwaved pumpkin stuff
• Heat 7.5 qt to 167-168 for a 154 mash
• Change mash to 60 minutes (we are at a higher temp so it should be fine)
• Nervous about the space in the pot with all the grain
• Put grain in metal bowl for easier mashing in
• (11:50) dough in at 167. Pumpkin at 192. Add a bit at a time and stir. Easier with 2 people
• Equalized around 158 (then rose to 160).
• Stirring with lid off aiming to bring it to 156
• Added a bit of cold water. Didn't measure how much (We estimate about 1/4 cup or so. Be more careful next time!!!!)
• T-58. 156-157 or so. Sit for 10-15
• T-46. 154. Hold
• T-25. 151. Add heat to 155 (Heat on 3/10 while stirring)
• T-12: 151°F, heat on to 155°F (cut at t-8)
• 12:44 start heating 3.15 qt sparge water to 170
• 12:52 T-0. temp 155. Heat on 3/10 to 170
• Note, need to calibrate/check thermometers. Lab and digital read ~5F difference. (Ice bath tests puts both at 34. Will investigate)
• 1:05 heat off, wait ~10
• 25 cups first running (Squeezed the bag A LOT)
• Need 2.1gal=33.6 cups
• Sparged, sit for ~10 min
• Collected 9 cups from sparge (leaving about 2 cups remain)
• 1:32 heat on
• Total 34 cups=2.125 gal=8.5 qt
• Pre-boil OG 1.051@122°F
• Brewers Friend says that's 1.062 at calibration and 80% Pre-boil efficiency
• 1:56. Boil started, T-90min
• Heat at 10 until rolling, will drop to 8 once startrs
• Brought to 7/10. Back to 8/10
• For spices at 0.13tsp, measure 1/4 and cut in half by weight (Just Estimated 1/2 of 1/4)
• Adjust hops to %AA. Saaz to 0.14. Magnum change within precision of scale
• At 60 min add,, turned heat back to 10 to bring back to boil. Then back to 8
• Meredith chopped ginger pretty fine. Pressed into 1/2 Tbsp.
• T-5, Yeast in 1/2 cup of boiled water cooled to 107°F. NOT stirred. covered
• Palmer says to do 1 cup but usually smack packs are 1/2 so I did that
• At ~15 min later, stirred
• Temp=115°F, Not much steam. Covered
• 3:49, 77F.
• Poured into fermenter through strainer. Some poured through strainer into measuring cup, then test jar. OG taken
• 1.110 @ 77==> 1.112
• Shake Aerate for ~2 min. Yeast stirred then pitched
• Note on the gravity readings that I do not soley trust it for efficiency since there is unaccounted sugar in the ginger. Also, even for the initial pre-kettle, there was an unaccounted 3/4 oz of honey.
• 3:58, in swamp cooler. See pictures
• 14.4 cm ==> 1.35 gal
• Brewers Friend says 78% efficiency

Photos:

See HERE^[@rev]

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.

• Racked over to bucket_(still no spout for bottling. Will use the siphon)_
• No gravity measure. Use the one from racking before (1.032, 10.8% ABV_with_vodka)
• 11.1cm-->0.99gal
• Aim for 2.5 vol so calculator says 0.88 oz sugar
• Decided tomake it 1 oz which is 2.71 vol (guess and check)
• 0.378 cups water per oz sugar so 0.378 cups water. About 1/3 plus a little
• Heated water, dissolved sugar, cooled with small ice bath
• Note that I sanitized the thermometer and check the temp but that really wasn't needed. As long as it isn't too hot, the tiny amount of water shouldn't affect anything. Next time, I'll just ice bath it for a bit then add it
• Added and stirred slowly
• 1 gal is about 10.5 bottles. I got 10 cleanly (no gurgle, etc on the siphon). Drank the last half bottle.

Original Wordpress ID and Date: 6611, 2013-09-15_161210