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Will-o'-Wisp Autumn Ale (no pumpkin)

Brewed: 10/23/2022   Kegged: 11/05/2022

AutumnAle.jpgAutumn of 2022, my wife (aka the SheppyBrew Beer Model) told me she didn't really want to brew a Pumpkin Ale this year. I didn't really ask why, but I suspect that she didn't want me nagging her in 2023 to finish up the beer.

Seriously, the last time we brewed the pumpkin beer, we had it on tap from the end of September until the following MARCH!

She just doesn't drink enough to go through a whole five gallons.

For quite some time, I've been thinking that the beer would be better with just the base. No pumpkin and (more importantly) no spices.

Another advantage of doing just the base is that we could make a pumpkin spice tincture and add it "on demand" if she really wanted a pumpkin spice beer.

Win / win.

So ... this is the recipe we brewed. Since I really like the name, I kept it on the non-pumpkin beer.

It's my beer. I can call it what I want. If you brew your own non-pumpkin Autumn Ale, you can call it what you want.



For more information on Will-o-Wisp, see Sheppy's Blog: Will-o-Wisp.


Will-o'-Wisp Autumn Ale --- Batch 2 (363)

Style American Brown Ale Batch Size 5.50 gal
Type All Grain Boil Size   6.60 gal
Brewhouse Efficiency   65.00   Boil Time   60 minutes

Recipe Characteristics

Recipe Gravity 1.054 SG Estimated FG 1.014 SG
Recipe Bitterness 26.4 IBUs (Rager) Alcohol by Volume 5.3 %
BU : GU   0.488        
Recipe Color 18.5 SRM
Color
   
Measured OG:       Measured FG:    
ADF:       Measured ABV:    

Ingredients

Ingredients
Amt Name Type # %/IBU Volume
7.96 gal Denver, Colorado Water 1 - -
6.00 g Calcium Chloride (Mash) Water Agent 2 - -
2.00 g Epsom Salt (MgSO4) (Mash) Water Agent 3 - -
2.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 4 - -
0.50 tsp Lactic Acid (Mash) Water Agent 5 - -
10 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 6 81.2 % 0.78 gal
2 lbs Crystal, Medium (Simpsons) (55.0 SRM) Grain 7 16.2 % 0.16 gal
3.0 oz Pale Chocolate Malt (200.0 SRM) Grain 8 1.5 % 0.01 gal
2.0 oz Midnight Wheat Malt (550.0 SRM) Grain 9 1.0 % 0.01 gal
1.000 oz Magnum [12.60 %] - Boil 30.0 min Hop 10 26.4 IBUs -
1.00 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 11 - -
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 12 - -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 32.01 qt of water at 158.9 F 152.0 F 45 min
Heat Heat to 158.0 F over 10 min 158.0 F 15 min
Mash Out Heat to 170.0 F over 7 min 170.0 F 10 min


If steeping, remove grains, and prepare to boil wort

Recipe Notes
Brewing salts in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=101,Mg=15,Na=21,SO4=223,Cl=119,HCO3=104
Acid addition to bring calculated pH around 5.4
Mash grains as directed.
Boil as directed. Cool to as close to 60 degrees as possble.
Hold low temperature for first 24 - 48 hours of fermentation, allowing to raise where it wants after that.
Ferment 2 weeks. Keg and carbonate.

Brewing Record

Brew Date:   Strike Temp:  
Mash Temps:  
Pre-boil OG   (1.049 SG)   Pre-boil Vol   (6.60 gal)
Actual Mash Efficiency   Pitch Temp    
Fermentation            
Day 1: 
Day ... 
Day ... 

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