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Will-o'-Wisp Pumpkin Ale (previous recipes)

  This is the archive page of Will-o'-Wisp Pumpkin Ale.

First brewed in September of 2014, it is a favorite of the infamous SheppyBrew Beer Model (aka my wife).

In my opinion, this beer takes a little while to mature. Once it does, it is good. Before it does, I'm not really a fan.

I have been vehemently disagreed with on this point.

Anyway, to see the most recent recipe, go to Will-o'-Wisp Pumpkin Ale.


Will-o'-the-Wisp Ale --- Batch 3

StyleSpice, Herb, or Vegetable BeerBatch Size5.50 gal
TypeAll GrainBoil Size 7.77 gal
Brewhouse Efficiency 75.00 Boil Time 90 minutes

Recipe Characteristics

Recipe Gravity1.055 SGEstimated FG1.016 SG
Recipe Bitterness27.3 IBUs (Rager)Alcohol by Volume5.0 %
BU : GU 0.499    
Recipe Color18.6 SRM
Color
  
Measured OG: 1.053  Measured FG: 1.016 
ADF: 70  Measured ABV: 4.9 

Ingredients 

Ingredients
AmtNameType#%/IBU
3 lbs 10.0 ozPumpkin (8.0 SRM)Adjunct126.1 %
8 lbsGolden Promise (Simpsons) (2.0 SRM)Grain257.7 %
2 lbsCrystal, Medium (Simpsons) (55.0 SRM)Grain314.4 %
2.0 ozMidnight Wheat Malt (550.0 SRM)Grain40.9 %
2.0 ozPale Chocolate Malt (200.0 SRM)Grain50.9 %
0.500 ozMagnum [12.70 %] - First Wort 90.0 minHop627.3 IBUs
1.00 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining7-
1.00 tspYeast Nutrient (Boil 15.0 mins)Other8-
1.0 pkgSafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]Yeast9-
0.50 tbspPumpkin Pie Spice (Primary 2.0 weeks)Spice10-
0.50 tbspPumpkin Pie Spice (Secondary 5.0 days)Spice11-
0.11 ozCinnamon Stick (Secondary 5.0 days)Spice12-

Mash Profile

Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 17.34 qt of water at 168.2 F156.0 F45 min


Batch sparge with 2 steps (1.21gal, 3.88gal) of 168.0 F water

Recipe Notes 
Mash grains as directed for about 30 minutes. During this time, cook the pumpkin on a cookie sheet on the grill low heat. After 30 minutes, add the cooked pumkin to the mash. If this lowers temperature, add enough boiling water to get mash up to 155.
Note: recipe does not take into account fermentable sugars from the pumkin. There will be some, but I don't know how much. 
Boil as directed. Cool to as close to 60 degrees as possble. Add first 1/2 tbsp of pumpkin pie spice to fermentor with wort.
Hold low temperature for first 24 - 48 hours of fermentation, allowing to raise where it wants after that.
After about a week of fermentation, add more pumpkin pie spice. Add this and Cinnamon Stick to secondary fermentor and rack beer on top of this.
Make a tincture with more pumkin pie spice so that you can evaluate spicing of beer at time of bottling and add tincture to taste.

Brewing Record

Brew Date: 9/11Strike Temp: 
Mash Temps: 154 ish throughout
Pre-boil OG 1.043 (1.044 SG) Pre-boil Vol (7.77 gal)
Actual Mash Efficiency Pitch Temp  62
Fermentation      
Day 1: 
Day ... 
Day ... 

Brewing Notes:
09/09/2016 esheppy
Bought beer ingredients today. Still need to pick up pumpkin. 
09/11/2016 esheppy
Brew day today went pretty well. Started mash without pumpkin and had to run to the grocery store get it. Chilled to about 80 and then had to get to church. Racked into carboy in ice bath. 1tbsp pumpkin pie spice into fermentor. 1.053 
09/12/2016 esheppy
Fermentation going well this morning. 64 degrees. 
09/14/2016 esheppy
After a really big kraussen Monday into Tuesday, I put in blow-off tube. Today things are falling so I put back in the airlock. 68 
09/26/2016 esheppy
Put in secondary yesterday with 2 tablespoons pumpkin pie spice and some brown sugar. Forgot to take an FG reading. Oh well. 
10/01/2016 esheppy
Kegged today. 1.016 FG puts it at 4.9% ABV, which is right where I want it. Pie spice flavor is more subtle than I remember last year being, which is also good. We'll have to see what the Beer Model thinks in a couple of weeks, but I think this is as perfect as a pumpkin pie spice beer can be. 
10/17/2016 esheppy
A spot opened in the keggerator and this beer slipped right in. Carbing now 
10/21/2016 esheppy
First pour. Thick creamy head. Nice base. Not too spicy. Not bad. 
11/19/2016 esheppy
I had one last night. Think this beer is entering its prime. 
12/05/2016 esheppy
The beer is blended about perfect with the pumpkin pie spice now. Even I am enjoying this beer.
12/11/2016 esheppy
Yes. Sometimes I drink this while watching hockey. Don't judge me. 
12/23/2016 esheppy
Still have some left. Wish my wife would finish this off. It still tastes like it should. I just need the keg for other beers. 
01/06/2017 esheppy
Not too bad right now. 
01/08/2017 esheppy
Had a few on my new day. I actually enjoyed it today. 


Will-o'-the-Wisp Ale --- Batch 2

StyleSpice, Herb, or Vegetable BeerBatch Size5.50 gal
TypeAll GrainBoil Size 7.76 gal
Brewhouse Efficiency 75.00 Boil Time 90 minutes

Recipe Characteristics

Recipe Gravity1.052 SGEstimated FG1.016 SG
Recipe Bitterness28.2 IBUs (Rager)Alcohol by Volume4.7 %
BU : GU 0.545    
Recipe Color17.1 SRM
Color
  
Measured OG: 1.054  Measured FG: 1.014 
ADF: 5.3  Measured ABV: 74 

Ingredients 

Ingredients
AmtNameType#%/IBU
8 lbsGolden Promise (Simpsons) (2.0 SRM)Grain178.0 %
2 lbsCrystal, Medium (Simpsons) (55.0 SRM)Grain219.5 %
2.0 ozMidnight Wheat Malt (550.0 SRM)Grain31.2 %
2.0 ozPale Chocolate Malt (200.0 SRM)Grain41.2 %
0.625 ozColumbus (Tomahawk) [15.20 %] - Boil 36.0 minHop528.2 IBUs
1.00 ItemsWhirlfloc Tablet (Boil 15.0 mins)Fining6-
1.00 tspYeast Nutrient (Boil 15.0 mins)Other7-
0.11 ozCinnamon Stick (Boil 5.0 mins)Spice8-
1.0 pkgSafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]Yeast9-
0.50 tbspPumpkin Pie Spice (Secondary 5.0 days)Spice10-

Mash Profile

Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 12.81 qt of water at 168.2 F156.0 F45 min


Batch sparge with 2 steps (1.91gal, 3.88gal) of 168.0 F water

Recipe Notes 
Mash grains as directed for about 30 minutes. During this time, cook the pumpkin on a cookie sheet on the grill low heat. After 30 minutes, add the cooked pumkin to the mash. If this lowers temperature, add enough boiling water to get mash up to 155.
Note: recipe does not take into account fermentable sugars from the pumkin. There will be some, but I don't know how much. 
Boil as directed. Cool to as close to 60 degrees as possble. Hold this low temperature for first 24 - 48 hours of fermentation, allowing to raise where it wants after that.
After about a week of fermentation, add pumpkin pie spice to 1/2 cup of water, boiled and cooled. Add this and Cinnamon Stick to secondary fermentor and rack beer on top of this.
Make a tincture with more pumkin pie spice so that you can evaluate spicing of beer at time of bottling and add tincture to taste.

Brewing Record

Brew Date:9/21/2015 Strike Temp: 
Mash Temps:154ish all the way through. 
Pre-boil OG 1.042 (1.042 SG) Pre-boil Vol 8 (7.76 gal)
Actual Mash Efficiency Pitch Temp 58 
Fermentation      
Day 1: started early 62.
Day ... 
Day ... 

Brewing Notes:
09/18/2015 esheppy
Got the beer ingredients today. Still need pumpkin. 
09/19/2015 esheppy
Bought pumpkin today. 
09/21/2015 esheppy
Brewed yesterday. Everything went well. Fermentation was nicely started this morning when I looked at it. 62. 
09/22/2015 esheppy
Fermentation going great. 66 
10/07/2015 esheppy
On Thursday, Oct 1 I transferred into a secondary fermentor along with the pie spice tincture. Should keg this weekend. Not sure if I will add more tincture at that point or not. 
10/14/2015 esheppy
Took a sample. 1.014 FG. Very clear. Too much pumpkin pie spice for me means it will be about perfect for the Beer Model. 
10/30/2015 esheppy
First taste from keg. Much clearer than last year's version. I'm ok with the spice amount. Could be less, but ok. 
11/19/2015 esheppy
Starting to meld nicely. Should actually be really good by Thanksgiving. 
12/04/2015 esheppy
Actually tasting very good. Seems like we still quite a bit. Should have some for Christmas guests. 
12/28/2015 esheppy
Brought a growler to my wife's cousin's house. He really liked it. He asked to keep the growler and traded an empty to replace my vessel. Nice. 
01/01/2016 esheppy
Drinking some. I actually am liking it right now. 
01/31/2016 esheppy
The beer model finally finished up the keg last night. It is about time. I really need it to put real in.

Will-o'-the-Wisp Ale --- Batch 1

Style
Spice, Herb, or Vegetable Beer
Batch Size
5.50 gal
Type
All Grain
Boil Size 7.76 gal
Brewhouse Efficiency 75.00 Boil Time 90 minutes

Recipe Characteristics

Recipe Gravity
1.052 SG
Estimated FG
1.016 SG
Recipe Bitterness
25.3 IBUs (Rager)
Alcohol by Volume
4.7 %
BU : GU 0.488    
Recipe Color
17.1 SRM
Color
  
Measured OG: 1.054 Measured FG:  1.016
ADF:  69 Measured ABV:  5

Ingredients 

Ingredients
AmtNameType#%/IBU
8 lbsGolden Promise (Simpsons) (2.0 SRM)Grain178.0 %
2 lbsCrystal, Medium (Simpsons) (55.0 SRM)Grain219.5 %
2.0 ozMidnight Wheat Malt (550.0 SRM)Grain31.2 %
2.0 ozPale Chocolate Malt (200.0 SRM)Grain41.2 %
58.00 ozLibby's Canned Pumpkin (Mash 0.0 mins)Other5-
0.500 ozColumbus (Tomahawk) [17.00 %] - Boil 40.0 minHop625.3 IBUs
0.11 ozCinnamon Stick (Boil 5.0 mins)Spice7-
1.0 pkgSafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]Yeast8-
1.00 tspYeast Nutrient (Primary 3.0 days)Other9-
0.50 tbspPumpkin Pie Spice (Secondary 5.0 days)Spice10-

Mash Profile

Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 12.81 qt of water at 168.2 F156.0 F45 min

Batch sparge with 2 steps (1.91gal, 3.88gal) of 168.0 F water
Recipe Notes
 
Mash grains as directed for about 30 minutes. During this time, cook the pumpkin on a cookie sheet at 350. After 30 minutes, add the cooked pumkin to the mash. If this lowers temperature, add enough boiling water to get mash up to 155.
Note: recipe does not take into account fermentable sugars from the pumkin. There will be some, but I don't know how much. 
Boil as directed. Cool to as close to 60 degrees as possble. Hold this low temperature for first 24 - 48 hours of fermentation, allowing to raise where it wants after that.
After about a week of fermentation, add pumpkin pie spice to 1/2 cup of water, boiled and cooled. Add this and Cinnamon Stick to secondary fermentor and rack beer on top of this.
Make a tincture with more pumkin pie spice so that you can evaluate spicing of beer at time of bottling and add tincture to taste.

Brewing Record

Brew Date:
 9/19/2014
Strike Temp: 168
Mash Temps:
 Right around 155 throughout.
Pre-boil OG 1.044 (1.042 SG) Pre-boil Vol 7.5 (7.76 gal)
Actual Mash Efficiency
 
Pitch Temp  58
Fermentation      
Day 1: Slower start than I expected 64
Day 2: Picked up nicely 66 
Day 3: Pretty much done with the main fermentation 68 

Brewing Notes:
09/17/2014 esheppy
Got beer ingredients today. Still need pumpkin. 
09/18/2014 esheppy
Got pumpkin last night too. 
09/19/2014 esheppy
Started brew day really early and am now finished before 8:30AM. Everything went fine. Ended up with about half a gallon extra wort, which I am fermenting separately in a growler. Was going to make a tincture, but either we are out of vodka, or the Beer Model is hiding it from me. 
09/22/2014 esheppy
Fermentation seems to be pretty much done. It started out a bit slow. I expected to see signs towards the time I went to bed on brew-day, but didn't see any until the next day. Things picked up nicely after that, though. Temps started at about 60 and were up to about 68 last night. My plan says to add to secondary Thursday, but my secondary is still full of X-Mas Ale. I was not planning on bottling the X-Mas Ale for a couple of weeks. Obviously, I was not thinking when I put together the schedule. 
09/22/2014 esheppy
Took a sample. Really like this base beer, although I certainly wouldn't be disappointed if it dried out a bit. 1.020 pits the abv at 4.5. Could use some flocculation. 
09/26/2014 esheppy
Got some vodka Wednesday and added 9 tbsp to 3 tbsp pumpkin pie spice. As it sits, smells more like spice and less like vodka. Should be moving beer to secondary with first shoot of spice sometime this weekend. 
09/27/2014 esheppy
Took a another sample. 1.016 gravity puts this right at 5% ABV, which is good. I like the flavor, although it might not be as sweet as the Beer Model seems to like in pumpkin beers. We will see how things go. Will probably be putting this into secondary with spices today or tomorrow. 
09/27/2014 esheppy
Put into secondary along with about 2.5 tbsp of the spice-vodka solution. The tincture is roughly the consistency of slime. Not sure how much spice this actually was. 
10/03/2014 esheppy
Well, I took a sample and let the Beer Model try it. It is lightly spiced, which I think is a good thing. She thinks she wants more. Will add another 1/2 tbsp when I keg it. This will probably be Sunday. 
10/03/2014 esheppy
Bottled up the extra growler I had. 5 bottles of unspiced pumpkin beer. 
10/10/2014 esheppy
Kegged this up Sunday. Put in Keggerator right away when Hail Storm ran out. Spice "slime" clogged up the keg, so I had to transfer to a different keg Tuesday. Flowing fine now. Spices still might be light, but I don't think that is a bad thing. 
10/12/2014 esheppy
Tasted today. Pretty good. Needs more carbonation, but it is coming along. 
10/19/2014 esheppy
Tried one of the extra non-spiced bottles. Not a fan, but they are ok. Way too carbed. Bad clarity. A little too full-bodied for me. 
10/25/2014 esheppy
This beer was a big hit at a party last night. Hazy, buy really good aroma and nice flavor. The Beer Model really likes it. 
12/19/2014 esheppy
Well, I was going to fill up a bottle or two to bring to work, but the keg blew before one was completely filled. This became better as it got a little older. I think it was a fine pumpkin pie ale. Now, on to TRASH. 

 
Comments:
http://www.sheppybrew.com/recipes/recipe.aspx?id=115
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