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Southern Tier Pumking clone

Added By: mackeydj (Profile)
Method: All Grain
Style: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: gwdlaw
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1.083
1.021
8.16%
50.22
15.64
Fermentables
Amount Fermentable PPG °L Bill %
15 lbAmerican - Pale 2-Row371.875.9%
2 lbAmerican - Victory342810.1%
0.75 lbAmerican - Caramel / Crystal 80L33803.8%
2 lbpumpkin1.751310.1%
19.75 lb Total      
Hops
Amount Variety Type AA Use Time IBU
1 ozMagnumPellet15Boil50 min41.13
1 ozSterlingPellet8.7Boil10 min9.1
Mash Guidelines
Amount Description Type Temp Time
--Temperature163 F90 min
Other Ingredients
Amount Name Type Use Time
0.75 lbDemerara sugarFlavorBoil60 min
0.25 lbLight Brown sugarFlavorBoil60 min
0.75 tspFresh ground gingerSpiceBoil5 min
3 eachCeylon cinnamon sticksSpiceBoil5 min
0.5 tspWhole clovesSpiceBoil5 min
0.5 tspNutmegSpiceBoil5 min
0.5 tspAllspiceSpiceBoil5 min
1 eachVanilla Bean vodka solution (see notes for exact quantities)SpiceSecondary--
1 tspPumpkin pie spiceSpiceSecondary--
1 tspCapella water soluble Graham Cracker Extract (purchased online)SpiceSecondary--
Yeast
Wyeast - American Ale 1056
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
Notes
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.

If you really want to put the pumpkin into the boil then you should use a grain bag or filter the wort before racking to your primary.

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, two vanilla beans are cut in half. The seeds and goodies are then scraped into 4oz of vodka. Let the vodka sit for two weeks.
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View Count: 40340
Brew Count: 20
Last Updated: 2013-09-05 05:35 UTC
Discussion about this recipe:
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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!


greenback 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.


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