Southern Tier Pumking Clone - Beer Recipe - Brewer's Friend

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Southern Tier Pumking Clone

293 calories 30.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Breidinger
Calories: 293 calories (Per 12oz)
Carbs: 30.1 g (Per 12oz)
Created: Friday February 9th 2018
1.088
1.022
8.7%
43.0
13.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 84.5%
2 lb American - Victory2 lb Victory 34 28 11.3%
0.75 lb American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L 33 80 4.2%
17.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 50 min 39.46 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 3.51 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Butternut Squash - Roasted and Mashed Other Mash 1 hr.
2 lb Butternut Squash - Roasted and Mashed Other Boil 1 hr.
0.75 lb Demerara Sugar Spice Boil 1 hr.
0.25 lb Light Brown Sugar Spice Boil 1 hr.
0.75 tsp Fresh Ground Ginger Spice Boil 5 min.
3 each Ceylon Cinnamon Sticks Spice Boil 5 min.
0.50 tsp Fresh Ground Cloves Spice Boil 5 min.
0.50 tsp Nutmeg Spice Boil 5 min.
0.50 tsp Allspice Spice Boil 5 min.
4 oz Vanilla Bean Vodka Solution Spice Secondary --
1 tsp Pumpkin Pie Spice Spice Secondary --
1 tsp Capella Graham Cracker Extract Flavor Secondary --
1 each Whirfloc Tablet Fining Boil 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Batch Sparge -- 154 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.66 26.6  
Mash volume with grains 8.08 32.3  
Grain absorption losses -2.22 -8.9  
Remaining sparge water volume (equipment estimates 2.89 g | 11.6 qt) 2.31 9.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.97 35.9
Equipment Profile Used: System Default
 
Notes

Note: This is similar to an existing clone recipe, I simply used fresh butternut squash instead of pumpkin due to seasonal availability of quality fresh ingredients, as well as more quantity. Butternut squash is said to have a truer 'pumpkin' flavor by many in the culinary world.. I also added more squash to both the mash and the boil (details below.) I mainly created this for record-keeping purposes. 

  Peel and Cut Butternut Squash into one inch cubes. <br />

Roast Squash @ 375F for 40 minutes or until you can pierce with a fork. Mash squash, add 4 tbsp of brown sugar or honey, mix, and roast for another 30 minutes. Cool mash down to target mash temperature, 154F. I used brown sugar as I did no have honey available.

Weigh out 4 lbs of mashed squash mixture, add half to the mash along with grains, and put the other half into a mesh bag and add to the beginning of the boil.

Cut and scrape out the seeds of 3 vanilla beans. Add beans add pods to 4 oz. of high proof vodka, and soak in sealed container for two weeks. Shake container every so often to promote infusion. This vanilla bean solution will go into the secondary as noted above.

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  • Last Updated: 2018-02-09 15:50 UTC