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|Jake • 09/11/2012 at 12:19am|
Has anyone actually brewed this with success. Meaning is it close to the actual Pumking?
|mackeydj • 09/11/2012 at 03:46am|
I have it in the secondary fermentor now. I'll keg it on the 21, force <br>carb and let you know how it turns out. From my initial taste it is <br>pretty close, but I haven't tried it with the vanilla beans and gram <br>cracker extract added.
|Jake • 09/14/2012 at 09:21pm|
Did you have a decent primary without using a starter?
|mackeydj • 09/16/2012 at 02:43am|
Yeah I had a pretty good primary without using a starter. My OG was 1.091 (a bit higher than what I was planning on getting because I forgot to account for the pound of sugar), but when I racked to the secondary the gravity was at 1.012.
|mackeydj • 09/21/2012 at 07:48pm|
Just kegged my beer with a FG of 1.011 so the abv is about 10.5% (a bit higher than it was supposed to be, but o well). As for the taste it is superb, being warm and not carbonated, the beer is extremely close to Southern Tier's brew. The only big difference that I can find between the beers is that the Southern Tier brew has more of the crust flavor. Once it is chilled and carbonated, I will have some friends to compare the original and my brew.
|Jake • 09/22/2012 at 03:43pm|
Awesome. Post again when you have it carbonated and chilled. I just pulled all of the ingredients together to try this one myself. More graham cracker extract for the crust flavor?
|mackeydj • 10/01/2012 at 03:51pm|
The beer was awesome. Yeah more of the graham cracker extract for the crust flavor, but I would add only another 1/2 teaspoon. In my opinion the beer was perfect without the extra crust flavor, and the higher alcohol content added a delicious warming.
|Jake • 11/22/2012 at 07:01pm|
I'm finally brewing this one today.<br>
|mackeydj • 11/29/2012 at 03:06pm|
Great, let me know how it turns out. And any suggestions on how to improve the recipe.
|Chris • 12/06/2012 at 11:22pm|
How long did you leave it in the primary / secondary
|Jake • 12/12/2012 at 02:12am|
Just transferred to the secondary. I only used 1/2 tsp of pumpkin pie spice because it seemed to have plenty of spice already but it was really good. I did use 1 1/2 tsp of the graham cracker extract though. I will let you know how it is at bottling time.
|Jake • 12/21/2012 at 09:13pm|
I left mine in the primary for about 2 1/2 weeks and it dropped from OG of 1.090 to 1.020. Its been in the secondary for about 10 days. I'm looking to bottle sometime in the next few days.
|mackeydj • 12/31/2012 at 02:12am|
I left mine for 2 weeks in both the primary and secondary, then kegged and force carbed it for a week.
|hotp0ckets • 02/22/2013 at 10:25pm|
For the vanilla bean solution, you cut the vanilla bean scrape out all the goodies then you put the entire bean into the vodka/? or just the innards ?
|hotp0ckets • 02/22/2013 at 10:26pm|
For the vanilla bean solution, you cut the vanilla bean scrape out all the goodies then you put the entire bean into the vodka/? or just the innards ? making the solution now then brewing on monday
|mackeydj • 02/24/2013 at 06:10pm|
I just used the innards, but I don't think adding the bean would hurt anything.
|bencdavidson • 04/13/2013 at 07:35pm|
Do you still use priming sugar to carbonate?
|mackeydj • 06/13/2013 at 06:45pm|
Personally I didn't use priming sugar, because I have kegs and just force carbonate. To answer your question, if bottling, yeah you can use priming sugar to carbonate the beer. Honey may also be interesting, and would probably dry the beer a little/add some flavor.
|snoochkart • 06/30/2013 at 06:24pm|
Hi Derek, how was the graham cracker extract? I've read blogs where people have used 1 tsp as you did. Some loved it and others said it made the beer have a "metallic" taste. Wanted to get your thoughts as I'm going to brew a Pumpking clone myself.ThanksMark
|snoochkart • 06/30/2013 at 06:26pm|
Hi Jake, wondering how 1.5 tsp of the graham cracker extract contributed to taste? I've read blogs where people have used 1 tsp as Derek did. Some loved it and others said it made the beer have a "metallic" taste. Wanted to get your thoughts as I'm going to brew a Pumpking clone myself.ThanksMark
|mackeydj • 07/04/2013 at 06:59pm|
Hey Mark, I thought the graham cracker extract was great, no off flavors or metallic taste. If you do get a metallic off flavor it most likely from poorly stored malts or unprotected metals dissolving into the wort.
|snoochkart • 07/05/2013 at 12:46pm|
Thanks Derek I'm going to brew my attempt at cloning the Pumking next week. Competing vs 2 of my home brew buddies so as soon as its over I'll post recipe. Thanks again!
|[email protected] • 07/07/2013 at 07:31pm|
I've tried to perfect my own seasonal pumpkin ale in the past, but to no avail. I'm going to give this recipe a try. However, one problem is fresh pumpkins aren't available in my area until right about the time we'd be consuming a pumpkin ale. I want to brew a batch this summer and let it condition in the bottle for a few months before enjoying in October. So here's the question...what's a close alternative to adding real roosted pumpkin to the mash. I was thinking of adding 2oz of good quality pumpkin powder (roosted if I can find it) to the spice mix that's tossed in at the 5min mark, or maybe using canned pumpkin and roasting it in the oven and adding it to the mash (similar to the recipe) or perhaps using canned pumpkin and roasting it in the oven then adding it to the secondary before racking. Any feedback would be greatly appreciated.
|mackeydj • 07/31/2013 at 03:36am|
I would try the canned pumpkin before the pumpkin powder, because spices can become overpowering really easily. You could also try using yams. Yams will add a similar squash flavor the pumpkin adds and they are much easier to find all year. The spices are what really make pumpkin beer show its character. If you really want to use the pumpkin powder, I would air on the side of caution and add an ounce the last 5 mins of the boil. Then if you think it needs more when you transfer to secondary add a little more, maybe a teaspoon, tablespoon or however much you think it needs.
|repomanz • 08/09/2013 at 03:17am|
When you say all fermentables in the mash, does this also include the brown sugar and Demerara sugar? Why in the mash and not in the boil?
|Jake • 08/16/2013 at 08:11pm|
Mark I am going to brew this again and go with only 1tsp. I didn't think 1 1/2 tsp was bad but I think 1 will give a more balanced flavor. Overall though this was a great beer.
|Matt • 08/19/2013 at 08:16pm|
How do calculate this for a 2 Gal batch?
|BrewHop • 08/23/2013 at 09:05pm|
Hey, I am assuming the mash temp is 153 and not 163 as written in this recipe, correct?
|BrewHop • 08/23/2013 at 09:06pm|
copy the recipe into your dashboard (will have to do it manually) and then scale it down to 2 gallons...
|Guest • 08/27/2013 at 11:42pm|
Don't have time for the vodka vanilla bean solution. Already fermenting in primary. How much vanilla extract would you recommend?
|Gusty • 08/29/2013 at 12:26am|
Lots of great suggestions here. Anyone tasted their batch this season? Any further tips?
|Gusty • 08/29/2013 at 01:55pm|
Did you ever get an answer on this? Pretty significant difference
|BrewHop • 08/29/2013 at 03:12pm|
Nope not yet, I am assuming that maybe is the strike water temp. However, still doesn't say a mash temp although the pumpkin is supposed to be about 154 so one can assume it's right around that.
|mackeydj • 09/05/2013 at 05:10am|
You can use either temp. The 163 would make it slightly sweeter and have less alcohol, and the 153 would be the opposite. It just depends on what you want the end product to be.
|mackeydj • 09/05/2013 at 05:13am|
I would just make the vodka solution asap, and when it is time to transfer to secondary, add it. You will probably want to let it sit for an extra week or two, with the solution in the secondary, to have the vanilla profile you would expect from this brew.
|mackeydj • 09/05/2013 at 05:30am|
Oops, I didn't mean all fermentables should go in the mash. The brown/demerara sugar go in the boil. The only difference that I think you would get by adding the sugar in the mash is that you would lose more than adding it to the boil. And thanks for pointing that out, I'll update the recipe to be more clear.
|Matt • 10/23/2013 at 07:41pm|
just tasted my batch. I bottled it and let condition 3 weeks so it should only get better. I have to say this is the best beer I have brewed to date! Very close to Souther Tier Pumking. The Southern Tier is alittle sweeter. I also used vanilla extract instead of the vodka solution so that could be difference.
|Chris • 10/30/2013 at 10:57pm|
Hi all, I am going to take all the suggestions from this message board and give it a shot this weekend. Hopefully it turns out as great as it sounds!
|Gusty • 10/31/2013 at 02:05am|
DO NOT TRY THIS CLONE!!! I brewed 11 gallons of it and it is the worst clone I have ever made. It is so EXTREMELY over spiced. Absolutely undrinkable! It has to be a joke. I dont even have any recommendations for modifications because it is so far off.
|Tyven • 10/31/2013 at 10:48pm|
I just hit the 2 week mark in Primary and am going to rack into secondary tomorrow. Does anyone think that adding the graham cracker extract about 5 days later will make a big difference? I'm planning on secondary for 2 weeks then bottle condition for 2 weeks, JUST in time for Thanksgiving.
|oregonbeerman • 11/11/2013 at 02:02am|
Great tasting clone. Mine needs more vanilla and crust extract to be a better clone. Its delicious anyways! Will brew again and double those two ingredients.
|Tyven • 11/15/2013 at 12:29pm|
How much priming sugar should I use with a 5 gallon batch?
|mackeydj • 01/04/2014 at 04:46am|
This may be a bit late but, generally 4oz of priming sugar for 5 gal batch. I force carb to taste, so I can't really say how much priming sugar to use or volumes of co2. If anyone has suggestions I'm sure everyone will appreciate them.
|Audor Farms • 04/03/2014 at 04:03am|
Just made this, it was incredible. 8.7% Abv. Thanks for the recipe.
|MostlyHarmlessBrewing • 09/13/2014 at 04:39am|
Getting ready to brew this one and was roasting my pumpkin, I did the 45 minutes then mashed and coated with honey then back in the over. 30 minutes in and I've got burnt black pumpkin. Are you sure this is 45 minutes and 45 minutes? That does seem like a really long time to roast pumpkin.EDIT: I got another pumpkin and quartered it and roasted it, that seemed to work well doing about 30 minutes and 30 minutes, maybe a bit longer but nowhere near 1 1/2 hours. If the pumpkin is cooked, mashed then cooked another 45 minutes I don't see how it could not be burnt.
|BlasBrew • 04/08/2015 at 03:32am|
I brewed this as my second all grain and 7th brew ever. I highly recommend rice hulls as it took me nearly 2 hours to fill my boil kettle. Otherwise, this was one of my favorite beers. The recipe I used was the same minus the grahm cracker extract.
|NWbrewDAWG • 10/26/2015 at 06:09am|
I just pitched my yeast on this beauty of a recipe. It looks and tastes great. I had to use razz hops in place of sterling and used a liquid yeast from Imperial Organic. I used their Flagstaff yeast. I'm a total newb, this is my second beer ever made and I'd like to think my citra IPA I did first was pretty good for a first timer. I'm learning as I go and like how this site is set up. I do have a question.
Do you recommend putting this beer into a secondary fermentation? And if so, what steps would I use? Just filter and seal and airlock again?
I have my graham cracker extract coming and I see I add that and pumpkin spice and vanilla bean vodka solution in at the time you secondary. Can I add to primary after 2 weeks and let go one more week till I bottle?
|pastry-brewer • 02/03/2016 at 03:59am|
|pastry-brewer • 02/03/2016 at 04:15am|
Are you sure about the amount of hops for an IBU of 50? My calculations gave me 2 oz. of hops for an IBU of 50. I just want to make sure I'm getting it right prior to brewing.
|mackeydj • 02/03/2016 at 02:12pm|
@pastry-brewer The recipe has two oz of hops, 1 oz of magnum boiled for 50 mins and 1 oz of Sterling for 10 mins. You may be using a different formula to calculation the IBU, than the brewer's friend website.
|mackeydj • 02/03/2016 at 02:20pm|
@NWbrewDAWG Sorry this response is probably to late to help you, but I would definitely use do a secondary fermentation. The brew is pretty strong and letting it sit will give the yeast more time to do it's thing. Also this time lets the complex flavors combine and be more balanced. Also you will want to get the wort off the yeast cake or the yeast could produce off flavors.
To rack to the secondary is very similar to when you bottle. Just the bottle is one big bucket or carboy. Just be careful to not aerate the fermenting wort when you transfer to the secondary.
|Chip Diddie • 08/20/2016 at 05:09pm|
I'm in the 2nd week of fermentation and I hit all my numbers spot on, but my gravity reading is only at 1.056 (refractometer reading). So with refractometer correction that currently puts the beer around 6.5%.
My OG was 1.090 and I was hoping to finish out fermentation around 1.020. So my question is, was the mashing temp of 163 to high creating complex sugars that are not being eaten by the yeast?
I've been fermenting at 68, but i thought I'd raise the fermentation temp to 71 this third week in hopes to continue fermentation. If that doesn't work do you think re-pitching will help drop the gravity?
Looking for any advise from someone that mashed at 163 and achieved the 8.5+% ABV.