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 6

Style	Spice, Herb, or Vegetable Beer	Batch Size	6.50 gal
Type	All Grain	Boil Size	8.23 gal
Brewhouse Efficiency	70.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.053 SG

Estimated FG

1.016 SG

Recipe Bitterness

27.0 IBUs (Rager)

Alcohol by Volume

4.9 %

BU : GU

0.508

Recipe Color

18.2 SRM

Color

Measured OG:

1.053

Measured FG:

1.016

ADF:

Measured ABV:

4.9

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU	Volume
3 lbs 10.0 oz	Pumpkin (8.0 SRM)	Adjunct	1	22.1 %	0.41 gal
10 lbs	Golden Promise (Simpsons) (2.0 SRM)	Grain	2	61.1 %	0.78 gal
2 lbs 8.0 oz	Crystal, Medium (Simpsons) (55.0 SRM)	Grain	3	15.3 %	0.20 gal
2.0 oz	Midnight Wheat Malt (550.0 SRM)	Grain	4	0.8 %	0.01 gal
2.0 oz	Pale Chocolate Malt (200.0 SRM)	Grain	5	0.8 %	0.01 gal
0.250 oz	Magnum [14.50 %] - Boil 60.0 min	Hop	6	12.2 IBUs	-
0.750 oz	Magnum [14.50 %] - Boil 25.0 min	Hop	7	14.8 IBUs	-
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	8	-	-
1.00 Items	Whirlfloc Tablet (Boil 10.0 mins)	Fining	9	-	-
1.0 pkg	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]	Yeast	10	-	-
0.50 tbsp	Pumpkin Pie Spice (Primary 2.0 weeks)	Spice	11	-	-
0.50 tbsp	Pumpkin Pie Spice (Secondary 5.0 days)	Spice	12	-	-
0.13 oz	Cinnamon Stick (Secondary 5.0 days)	Spice	13	-	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 20.47 qt of water at 168.2 F	156.0 F	45 min

Batch sparge with 2 steps (0.96gal, 4.12gal) 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 spice 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:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.047 SG)	Pre-boil Vol	(8.23 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Brewing Notes:

09/15/2020 esheppy
Time to start thinking about brewing this again.

09/16/2020 esheppy
Mixed a tincture.. 4 tbsp pumpkin pie spice in a cup of vodka.

09/18/2020 esheppy
The beer model picked up ingredients. Brew day Sunday.

09/21/2020 esheppy
Brew day went well yesterday. I did have to run off to get propane, but the Beer Model was able to manage the process without me. The OG was pretty much right on plan.

09/23/2020 esheppy
Fermentation seems about done already. Seems fairly clear.

09/27/2020 esheppy
Kegged. Calling the FG 1.016 ... right on plan. The base beer is delicious, but not much pumpkin spice. Added about a tablespoon of tincture to the keg, but not sure that will be enough. I'll chill and ask the Beer Model if she wants more.

09/29/2020 esheppy
Carbonation looks good. Turned off the gas. I like the level of pumpkin pie spice which probably means it isnt enough for the Beer Model. We'll see what she says.

09/30/2020 esheppy
The Beer Model says she doesn't want more spice in the beer. I'm surprised, but am glad.

12/04/2020 esheppy
Color and clarity perfect right now. Even the flavor is pretty good for a pumpkin spice beer. ??

12/07/2020 esheppy
Killed the keg over the weekend. I think this is the fastest we've gone through the pumpkin spice beer.

Will-o'-the-Wisp Ale --- Batch 5

Style	Spice, Herb, or Vegetable Beer	Batch Size	6.50 gal
Type	All Grain	Boil Size	8.23 gal
Brewhouse Efficiency	70.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.053 SG

Estimated FG

1.016 SG

Recipe Bitterness

27.1 IBUs (Rager)

Alcohol by Volume

4.9 %

BU : GU

0.508

Recipe Color

17.6 SRM

Color

Measured OG:

1.048

Measured FG:

1.016

ADF:

Measured ABV:

4.2%

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
3 lbs 10.0 oz	Pumpkin (8.0 SRM)	Adjunct	1	22.1 %
10 lbs 4.0 oz	Golden Promise (Simpsons) (2.0 SRM)	Grain	2	62.6 %
2 lbs 4.0 oz	Crystal, Medium (Simpsons) (55.0 SRM)	Grain	3	13.7 %
2.0 oz	Midnight Wheat Malt (550.0 SRM)	Grain	4	0.8 %
2.0 oz	Pale Chocolate Malt (200.0 SRM)	Grain	5	0.8 %
0.250 oz	Magnum [12.70 %] - Boil 60.0 min	Hop	6	10.7 IBUs
0.750 oz	Magnum [12.70 %] - Boil 30.0 min	Hop	7	16.4 IBUs
1.18 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	8	-
1.18 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	9	-
1.2 pkg	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]	Yeast	10	-
0.59 tbsp	Pumpkin Pie Spice (Primary 2.0 weeks)	Spice	11	-
0.59 tbsp	Pumpkin Pie Spice (Secondary 5.0 days)	Spice	12	-
0.13 oz	Cinnamon Stick (Secondary 5.0 days)	Spice	13	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 20.47 qt of water at 168.2 F	156.0 F	45 min

Batch sparge with 2 steps (0.96gal, 4.12gal) 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:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.047 SG)	Pre-boil Vol	(8.23 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...

Brewing Notes:

09/15/2019 esheppy
Brew day went well. 1.050 oh. Pitched at 60f. The beer model was the brew master today.

09/16/2019 esheppy
Looks like maybe there are signs, but it might be pumpkin spice. 62 degrees.

09/17/2019 esheppy
Fermentation going strong. 64 degrees. Not really smelling pumpkin pie spice out of air lock.

09/19/2019 esheppy
Kraussen already gone. 68 degrees. No tilt so I don't know if gravity is falling.

09/25/2019 esheppy
Kegged last night and added some tincture. Gravity was a bit higher than I expected at 1.018. Flavor before tincture was nice. Have not tried after. Sitting at room temperature right now.

09/29/2019 esheppy
The Beer Model said she liked the amount of pumpkin spice. I think it is a lot more subtle than previous years ... but I'm not going to argue.

10/11/2019 esheppy
First actual pour. Liking how this turned out. ??

10/18/2019 esheppy
Great to blend with Alabama Pelican.

10/31/2019 esheppy
Happy Halloween. Spice getting more and more subtle. Actually pretty good.

01/01/2020 esheppy
Still working on finishing this up. Subtle spice makes it ok for me to drink.

01/05/2020 esheppy
Been blending with Peppermint Porter to help finish it off.

01/10/2020 esheppy
Still working on finishing this up. I actually like the blend with pp.

01/17/2020 esheppy
FINALLY killed the keg.

Will-o'-the-Wisp Ale --- Batch 4

Style	Spice, Herb, or Vegetable Beer	Batch Size	6.50 gal
Type	All Grain	Boil Size	8.23 gal
Brewhouse Efficiency	70.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.053 SG

Estimated FG

1.016 SG

Recipe Bitterness

27.1 IBUs (Rager)

Alcohol by Volume

4.9 %

BU : GU

0.508

Recipe Color

17.6 SRM

Color

Measured OG:

1.048

Measured FG:

1.016

ADF:

Measured ABV:

4.2%

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
3 lbs 10.0 oz	Pumpkin (8.0 SRM)	Adjunct	1	22.1 %
10 lbs 4.0 oz	Golden Promise (Simpsons) (2.0 SRM)	Grain	2	62.6 %
2 lbs 4.0 oz	Crystal, Medium (Simpsons) (55.0 SRM)	Grain	3	13.7 %
2.0 oz	Midnight Wheat Malt (550.0 SRM)	Grain	4	0.8 %
2.0 oz	Pale Chocolate Malt (200.0 SRM)	Grain	5	0.8 %
0.250 oz	Magnum [12.70 %] - Boil 60.0 min	Hop	6	10.7 IBUs
0.750 oz	Magnum [12.70 %] - Boil 30.0 min	Hop	7	16.4 IBUs
1.18 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	8	-
1.18 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	9	-
1.2 pkg	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]	Yeast	10	-
0.59 tbsp	Pumpkin Pie Spice (Primary 2.0 weeks)	Spice	11	-
0.59 tbsp	Pumpkin Pie Spice (Secondary 5.0 days)	Spice	12	-
0.13 oz	Cinnamon Stick (Secondary 5.0 days)	Spice	13	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 20.47 qt of water at 168.2 F	156.0 F	45 min

Batch sparge with 2 steps (0.96gal, 4.12gal) 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 Notes:

09/07/2018 esheppy
Brewing this weekend.

09/13/2018 esheppy
Took a sample. Tastes good. SG is higher than tilt is showing. Probably should have calibrated tilt.

09/15/2018 esheppy
Added pumpkin pie spice tincture into secondary. Also had enough left over that I added a gallon or so of this beer to my keg of Imaginary Dragon.

09/23/2018 esheppy
Kegged Friday. Rocked co2 into keg today.

09/23/2018 esheppy
Flavor is pretty good. Can tell pumpkin spice is there, but not overpowering at all.

02/02/2019 esheppy
Keg still doesn't feel like it is close to being empty. Why do I brew this beer every year?

02/04/2019 esheppy
Last night was the Superbowl. The Beer Model said that "she thought" the keg kicked. I have not checked.

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

Style	Spice, Herb, or Vegetable Beer	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.77 gal
Brewhouse Efficiency	75.00	Boil Time	90 minutes

Recipe Characteristics

Recipe Gravity

1.055 SG

Estimated FG

1.016 SG

Recipe Bitterness

27.3 IBUs (Rager)

Alcohol by Volume

5.0 %

BU : GU

0.499

Recipe Color

18.6 SRM

Color

Measured OG:

1.053

Measured FG:

1.016

ADF:

Measured ABV:

4.9

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
3 lbs 10.0 oz	Pumpkin (8.0 SRM)	Adjunct	1	26.1 %
8 lbs	Golden Promise (Simpsons) (2.0 SRM)	Grain	2	57.7 %
2 lbs	Crystal, Medium (Simpsons) (55.0 SRM)	Grain	3	14.4 %
2.0 oz	Midnight Wheat Malt (550.0 SRM)	Grain	4	0.9 %
2.0 oz	Pale Chocolate Malt (200.0 SRM)	Grain	5	0.9 %
0.500 oz	Magnum [12.70 %] - First Wort 90.0 min	Hop	6	27.3 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	7	-
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	8	-
1.0 pkg	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]	Yeast	9	-
0.50 tbsp	Pumpkin Pie Spice (Primary 2.0 weeks)	Spice	10	-
0.50 tbsp	Pumpkin Pie Spice (Secondary 5.0 days)	Spice	11	-
0.11 oz	Cinnamon Stick (Secondary 5.0 days)	Spice	12	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 17.34 qt of water at 168.2 F	156.0 F	45 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:	9/11	Strike 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

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

28.2 IBUs (Rager)

Alcohol by Volume

4.7 %

BU : GU

0.545

Recipe Color

17.1 SRM

Color

Measured OG:

1.054

Measured FG:

1.014

ADF:

5.3

Measured ABV:

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
8 lbs	Golden Promise (Simpsons) (2.0 SRM)	Grain	1	78.0 %
2 lbs	Crystal, Medium (Simpsons) (55.0 SRM)	Grain	2	19.5 %
2.0 oz	Midnight Wheat Malt (550.0 SRM)	Grain	3	1.2 %
2.0 oz	Pale Chocolate Malt (200.0 SRM)	Grain	4	1.2 %
0.625 oz	Columbus (Tomahawk) [15.20 %] - Boil 36.0 min	Hop	5	28.2 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	6	-
1.00 tsp	Yeast Nutrient (Boil 15.0 mins)	Other	7	-
0.11 oz	Cinnamon Stick (Boil 5.0 mins)	Spice	8	-
1.0 pkg	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]	Yeast	9	-
0.50 tbsp	Pumpkin Pie Spice (Secondary 5.0 days)	Spice	10	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 12.81 qt of water at 168.2 F	156.0 F	45 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:

Measured ABV:

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU
8 lbs	Golden Promise (Simpsons) (2.0 SRM)	Grain	1	78.0 %
2 lbs	Crystal, Medium (Simpsons) (55.0 SRM)	Grain	2	19.5 %
2.0 oz	Midnight Wheat Malt (550.0 SRM)	Grain	3	1.2 %
2.0 oz	Pale Chocolate Malt (200.0 SRM)	Grain	4	1.2 %
58.00 oz	Libby's Canned Pumpkin (Mash 0.0 mins)	Other	5	-
0.500 oz	Columbus (Tomahawk) [17.00 %] - Boil 40.0 min	Hop	6	25.3 IBUs
0.11 oz	Cinnamon Stick (Boil 5.0 mins)	Spice	7	-
1.0 pkg	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]	Yeast	8	-
1.00 tsp	Yeast Nutrient (Primary 3.0 days)	Other	9	-
0.50 tbsp	Pumpkin Pie Spice (Secondary 5.0 days)	Spice	10	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 12.81 qt of water at 168.2 F	156.0 F	45 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

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.

Brewing Notes