Southern Tier Pumking clone Beer Recipe | All Grain Holiday/Winter Special Spiced Beer by mackeydj

Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	American - Pale 2-Row15 lb Pale 2-Row	37	1.8	75.9%
2 lb	American - Victory2 lb Victory	34	28	10.1%
0.75 lb	American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L	33	80	3.8%
2 lb	pumpkin2 lb pumpkin	1.75	13	10.1%
19.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops	Pellet	15	Boil	50 min	41.13	50%
1 oz	Sterling1 oz Sterling Hops	Pellet	8.7	Boil	10 min	9.1	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Magnum (Pellet)	41.13	50%
1 oz	Sterling (Pellet)	9.1	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Temperature	--	163 °F	90 min

Other Ingredients

Amount	Name	Type	Use	Time
0.75 lb	Demerara sugar	Flavor	Boil	1 hr.
0.25 lb	Light Brown sugar	Flavor	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	Whole cloves	Spice	Boil	5 min.
0.50 tsp	Nutmeg	Spice	Boil	5 min.
0.50 tsp	Allspice	Spice	Boil	5 min.
1 each	Vanilla Bean vodka solution (see notes for exact quantities)	Spice	Secondary	--
1 tsp	Pumpkin pie spice	Spice	Secondary	--
1 tsp	Capella water soluble Graham Cracker Extract (purchased online)	Spice	Secondary	--

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No

$ 0.00 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.

Last Updated and Sharing

310,555

Views

113

Brews

Public: Yup, Shared
Last Updated: 2018-01-04 16:22 UTC

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

Meach

jspinosi

brendan.brady1214@gmail.com

Dpj

KevBrandt

wingin' it

bgbrewin

Josh (Brewer's Friend)

camdrinkbeer

jdr01

halfville home brew

bigashbeers

merpymoop

mopyb-b

jambower

MAC14787

bencdavidson

SHO

Jake

riverbrothers

briapete

fdmkb

brewhopper

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.

System Account • 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!

cashmcvay@gmail.com • 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.

System Account • 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.

System Account • 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...

System Account • 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.

System Account • 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.

System Account • 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.

System Account • 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.

System Account • 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.

System Account • 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.

System Account • 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

5 of 5

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.

System Account • 09/07/2015 at 05:15pm
I brewed this yesterday, but added some lactose. Also, doesn't seem like we have pumpkins on the store shelves yet, so we subbed two pounds of pure pumpkin puree. Since it was pureed already, we missed out on roasting it; not sure if/what impact that will have on the final character of the beer. Really vigorous fermentation today, so we're looking forward to seeing how it turns out.

NWbrewDAWG • 10/26/2015 at 06:09am

4 of 5

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.

Cliff's Edge Brewing • 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.

Cheers!

Graxsrootz • 09/17/2016 at 05:50pm

5 of 5

Chip diddle - I was able to achieve a 6.8 with my first batch. Trying another batch today going to add a bit more grain and also mash a little bit longer. Will report back with results. That being said it is an excellent beer I really like the product of this recipe

Kosmak125 • 01/15/2017 at 04:28pm

5 of 5

I really enjoyed this brew, did 2 weeks primary and 2 in secondary. Came out super close to the real one.

Eatggalia • 08/29/2017 at 02:25pm

4 of 5

Mmmm, nice one)

SoccerBrewer • 09/03/2017 at 06:45pm
Just pitched the yeast....I followed the recipe to the letter with one exception (used canned pumpkin). This is my first ever all grain brew (after almost 20 years of extract and partial mash), and my OG was very close at 1.086 (just over 22 Brix). Made a starter (even bought a stir plate), and looking forward to kegging it and trying it out!

chiefwigms • 09/08/2017 at 04:58pm
Anyone brew with canned pumpkin? How many oz? 24?

woodford • 09/11/2017 at 02:18am
@chiefwigms I just ran this with canned pumpkin. I had doubled the recipe and I used 3 cans (15oz each) of pumpkin, I ran into trouble though with the filter below the false bottom. That filter clogged when sparging which left me in a tough spot with 100+ lbs of mash and no easy way to filter.

Solution: Transfer entire mash, remove do a course filter for the grains only using the false bottom. After removing all the grains I filtered again using the filter that previously clogged filter and a pump.

Derek Mashtun • 09/20/2017 at 02:23pm

Derek Mashtun • 09/20/2017 at 02:25pm
Hey mackeydj, I'm assuming a thick mash is preferred. How much strike and sparge water are you using to get the 6.5 gallons for boil?

Phenders • 09/27/2017 at 11:32pm
Just put this baby in the secondary and it smells incredible! I used just a little more than the Recommended graham cracker flavor. Hopefully it tastes as good as it smells.

mackeydj • 09/29/2017 at 02:52pm
@Derek Mashtun For the mash I would typically use the quick water requirement tool that brewersfriend has for the mash. My mash ton is only 10 gallons so I would fill it up and try to hit the mash temp. Then I would sparge until I got enough for my boil.

vthokiedsp • 10/19/2017 at 01:01pm

4 of 5

Found this recipe recently and brewed it last night, albeit a slightly smaller volume (3.5 gal). Post boil wort had a great flavor and texture. The spices were not overwhelming. The OG (1.074) was slightly under what the recipe indicates but I'm still working out some efficiency kinks. We'll see how the attenuation goes. I used WLP001 instead of the Wyeast. Should be similar. My goal is to have it 3 weeks in bottles by Thanksgiving day. I'll update here along the way. So far so good. I appreciate the recipe.

MMarkov • 11/04/2017 at 05:31pm
Hi mackeydj, hi everyone!
Just have tried the recipe in some variation and am waiting the fermentation to start. All aroma stuff and pumkin are in with the yeast.

Though have one question. What is the idea of adding the additional ingredients at the very end of boiling or in the mush?
Why not to add the pumkin and the aroma stuff 2-3 days after start of fermentation? So more arome would be left inside at the end. Otherwise more aroma would pop out in the air outside the fermentor.
Or there is some specific purpose everything to go inside at the very start of fermentation?
Thanks

Derek Mashtun • 11/07/2017 at 07:38pm

5 of 5

Very pleased with this one. I used 2 pounds of Libby's in the mash and vanilla extract in the fermenter instead to keep things easy. Added gelatin when I hit my cold-crash temp of 36F. It came out wicked dark and gorgeously clear/clean in appearance. Put it on tap for a party and it was a huge hit. I did not do a direct comparison and have never had the ST version, but this will be my Fall go-to recipe along with my Marzen.

mackeydj • 11/08/2017 at 12:53am
@MMarkov I never really thought about adding them after the fermentation. I'm guessing the heat from the boil might pull out different flavors than adding them during the fermentation. If anyone has tried adding more of the spices during the fermentation, please chime in.

MMarkov • 12/05/2017 at 03:55pm
@mackeydj Already bottled and tried. If I am doing it again, next time would raise the mash temperature a bit. Now was lower (150 F, about 65-66 Celsius). And the result - a bit drier beer - FG 1.006. Or would try with a bit of roasted malt and same mash temperature to get higher FG.
Also would add the aroma staff 2-4 days after start of fermentation. Now aromas were added at the beginning of fermentation.
Thanks for the recipe and cheers!

vthokiedsp • 12/13/2017 at 01:50pm
Update. Bottled on 11/6. 3 weeks in bottles was sufficient for appropriate carbonation. In my opinion, this brew is more enjoyable than the southern tier version. Best results i've had with any brew so far. Feedback from friends has been tremendous. Even my non-beer drinking wife loves it. Final ABV is between 8.5 and 9%. I took meticulous notes during the brew and won't change a thing for future brews. Fantastic brew.

bernicestockstill • 01/04/2018 at 04:22pm

5 of 5

Hmmm what a great recipy

Bubychris • 08/04/2018 at 02:25pm
I know that Southern Tier mentions that the aroma has roasted pecans notes. Does this brew hit that note? I donâ€™t think itâ€™s super important Iâ€™m just wondering before I brew this in about 3 weeks.

Heavy Metal Lawyer • 09/14/2018 at 04:42pm
I made this recipe exactly, except instead of fresh pumpkin, I used a 29 oz can and a 15 oz can of Libby's canned pumpkin. It's been in primary for about a week and the fermentation has been extremely aggressive. It looks and smells great. I plan to add the vanilla bean solution, graham cracker, and pumpkin spice upon transfer to secondary. Will update once it's done.

Thedudeda • 09/15/2018 at 03:34pm

Thedudeda • 09/15/2018 at 03:36pm
I am trying this with a pie pumpkin. Gonna stick with one fermentation bc I have one fermenter. I will bottle after 2 weeks adding additional flavors after week 1. Keep you posted.

Burning Falls • 09/19/2018 at 01:52am
Can anyone comment on the water profile for this one?

Johnnyjohnjohns • 09/25/2018 at 06:10pm
Just got this in the fermenter. No pumpkin to be had here in Dublin so went with butternut squash. Will update on how it goes. Doing a 5 litre BIAB and OG at the end of the boil was 1.100 so I diluted it down to 1.086. will update with how it goes.

Bubychris • 09/27/2018 at 01:17pm
Beer was bottled yesterday and will be ready in about 2 weeks after bottle conditioning.

nostrout • 10/06/2018 at 02:43am
Just brewed a small batch last weekend. Unfortunately, I grossly missed the OG. Preboil gravity was fine, but I think my boil was just low since I ended up with a higher volume of wort than planned. So it's looking like I'll only be seeing an ABV between 5.5 and 6.5% ish. So let's call this a "session" Pumking for all intended purposes. :P Anyway, like the rest of you, I'm excited to see how this comes out.

NamNori • 10/08/2018 at 04:24pm
Just brewed this 2 days ago and it's very active in my conical fermenter right now. Somehow I ended up with 8 gallons in the kettle rather than the 7 per the water numbers in the recipe so I'm guessing my grain absorption is less than predicted... something for me to figure out. One thing I'm wondering about though from those who've done this one... how long did you leave the cinnamon sticks in? I've had pumpkin beers before that (to me) were too heavy on the cinamon. And when I tasted the wort as I put it in the fermentor I could pick out the cinnamon flavor. Just curious if others took them out when racking to secondary, left them in the entire time, or what.

Johnnyjohnjohns • 10/11/2018 at 08:31pm

4 of 5

Overall a really nice seasonal beer, it's a little sweet for my taste but I've never had the original beer and it seems it's quite sweet.

Regarding cinnamon sticks I only left these in for the 5 minutes boil and during chilling. I removed them when transferring to the primary. I would say it's nicely spiced without being overpowering.

Burning Falls • 10/27/2018 at 12:43pm

5 of 5

Finally tapped this and it was really tasty seasonal beer. Although delicious, mine turned out very different than the original ST. Having them side by side with the group, everyone preferred this one and didn't want to drink the ST anymore. It makes the ST's flavors seem fake and almost perfume-like. It was also much darker and didn't drop clear. It was a really big hit with the group though. Next year, I plan to use less clove and slightly less spice all around. Won't change things much though, great as is.

Thedudeda • 11/05/2018 at 01:53am
As I only had one fermenter I didn't do a secondary fermentation. I did 4 weeks in fermenter, added secondary ingredients 2 weeks in, and I opened up my first bottle after 3 weeks of additional time in bottle conditioning. My water volume was messed up as a newbie who didn't know what he was doing lol. First all grain with a 8 gallon kettle. I added a lot of water during boil. Overall first bottle was good similar to Pumking not as sweet.

BranchWaterBrewery • 11/13/2018 at 05:31pm

BranchWaterBrewery • 11/13/2018 at 05:33pm
Could anyone coach this novice on a Mash plan? Amounts, times, rests. Or just how you calculated it??

Thanks and prost!!

Heavy Metal Lawyer • 11/19/2018 at 08:09pm

5 of 5

I have an update: This turned out to be phenomenal. I don't know that it's an exact clone of Pumpking. The color I got was much darker. Not black but thick caramel brown, maybe about a 28 SRM. In my opinion, it tastes better than Pumking. It's a heavy hitter though, and it's a lot of flavor. Definitely a sipper and not a crushable beer. My ABV came in at about 8.95%. OG: 1.074, FG: 1.006.

One issued I ran into was this beer has been in bottles for about 6 weeks and it still isn't carbonated to the extent I would like. So maybe the yeast just needs more time or maybe I filtered too much of it out. Not quite sure, but something to consider for others looking to brew the same beer. I don't personally mind the under-carbonation much and my friends haven't either.

Colby Sparks • 11/22/2019 at 06:49pm

5 of 5

This beer turned out great. The following is a review from the most beery beer person I know:

Color is slightly dark in comparison to Southern Tier (probably due to the fact that they can filter)

Nose is pretty much spot on

Flavor checks all the boxes. Really well done!

Carb pretty much perfect

All in all very balanced and exactly what you should have shot for.

Great job, very impressed!

Themad • 02/18/2020 at 02:07pm

5 of 5

Skol Beer D.C • 04/09/2020 at 03:32am
What malt I can use to replace the "victory"?

Korsarz • 06/17/2020 at 11:33am

5 of 5

Very excited - just brewed this beer.

Ed G • 09/13/2020 at 01:56pm

5 of 5

Everyone loved this beer. I was worried about the high mash temp but came out great.
I used canned pumpkin puree in the mash, used rice hulls to improve the filtering, otherwise followed the recipe.

WHG • 09/29/2020 at 07:30pm
Brewed this recipe a week and a half ago. Going to secondary with the pumpkin pie spice, graham cracker flavoring and vanilla bean tincture this weekend. This is probably the most expensive 5 gallon batch of beer I've ever brewed! Can't wait to taste it.

Fatty G • 05/11/2021 at 11:45pm
Hi there! I'm looking forward to brewing a version of this tomorrow, but here in New Zealand I've had to substitute the malts for local ones, but most importantly we have no access to Graham cracker extract (or even Graham crackers). The closest thing I've found is 'digestives' (https://www.amazon.com/McVities-Digestive-Biscuits-400g-Original/dp/B000FA8SH2). Does anyone know whether this would come close? And if so, how many packs would you add? I'm thinking of adding them to the mash, but I'm not sure it's even a good idea to add real biscuits. I'm a BIAB brewer, but I suspect most of it would end up going in the boil and probably into the fermentor too....

MartyChmelik • 09/18/2021 at 12:19pm
Brewing this puppy today!

jharmon203 • 09/25/2021 at 11:45am
Has anyone used the brewer's best version of the graham cracker flavoring?

https://www.amazon.com/Brewers-Best-Natural-Flavoring-Graham/dp/B07115V969/ref=asc_df_B07115V969?tag=bingshoppinga-20&linkCode=df0&hvadid=79920806880912&hvnetw=o&hvqmt=e&hvbmt=be&hvdev=c&hvlocint=&hvlocphy=&hvtargid=pla-4583520383350252&th=1

plohm12 • 10/03/2022 at 03:57pm

5 of 5

Brewing a slightly modified version of this for the third year in a row. Excellent recipe. I've used the vanilla bean vodka solution for so many other recipes as well! Cheers

jiman1973 • 09/30/2023 at 09:41pm

5 of 5

This is the second beer I ever made (modified the base grains for extract at the time but all the same otherwise) and I loved it. This was 3 years ago back in 2020.
Since then this has been the only recipe I repeat annually (all grain the last 2 years). Just made it today for the fourth time and can't wait till it's done.
Great recipe, OP. Hope you're still making some kick ass beers.

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Southern Tier Pumking clone

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Southern Tier Pumking clone

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