Bramstoker17
Well-Known Member
Hey everyone!
I'm trying to put together a fall ale to brew in the next couple weeks. I've looked at a couple clone recipes of some beers and have a couple ideas, but I've never basically put a recipe together from almost scratch before so I wanted to post my ideas here. I had though to do an Oktoberfest, but ale's that are supposed to be lagers just don't seem the same to me. I liked the taste of New Belgium's Hoptober golden ale. The beer had a decent hop presence, and consisted of 2 row, some crystal, rye, oats, and wheat. I'm shooting for something like this, but with a maltier backbone and darker color.
Anyway, here's my process. I use Deathbrewer's stovetop brewing technique. I mash in my five gal kettle with a grain bag, then do a sparge to get usually around 4 to 4.5 gal for the boil and top off with two in the fermenter. I do partial mash, though it's mostly grain with only a couple pounds of DME. I usually get around 65% efficiency.
OK, with that out of the way, here's what I've put together so far using Brewtoad recipe calculator.
OG: 1.059
FG. 1.015
Batch size: 5.5 gal
5lb 2 row
2lb Munich 10L
1lb Rye Malt
1lb Crystal 60L
.5lb Flaked Wheat
.5lb Flaked Oats
.5lb Victory Malt
Safale S-04 dry ale yeast
I'm open to ideas on the hops. I brewed lighter amber beer for summer that had cascade and Willamette and those worked well, but any other ideas would be appreciated. I'm looking for around 30 IBU or so.
Also, I've never used Victory, oats, rye, or flaked wheat, so how do those amounts look?
Thanks for the help!
I'm trying to put together a fall ale to brew in the next couple weeks. I've looked at a couple clone recipes of some beers and have a couple ideas, but I've never basically put a recipe together from almost scratch before so I wanted to post my ideas here. I had though to do an Oktoberfest, but ale's that are supposed to be lagers just don't seem the same to me. I liked the taste of New Belgium's Hoptober golden ale. The beer had a decent hop presence, and consisted of 2 row, some crystal, rye, oats, and wheat. I'm shooting for something like this, but with a maltier backbone and darker color.
Anyway, here's my process. I use Deathbrewer's stovetop brewing technique. I mash in my five gal kettle with a grain bag, then do a sparge to get usually around 4 to 4.5 gal for the boil and top off with two in the fermenter. I do partial mash, though it's mostly grain with only a couple pounds of DME. I usually get around 65% efficiency.
OK, with that out of the way, here's what I've put together so far using Brewtoad recipe calculator.
OG: 1.059
FG. 1.015
Batch size: 5.5 gal
5lb 2 row
2lb Munich 10L
1lb Rye Malt
1lb Crystal 60L
.5lb Flaked Wheat
.5lb Flaked Oats
.5lb Victory Malt
Safale S-04 dry ale yeast
I'm open to ideas on the hops. I brewed lighter amber beer for summer that had cascade and Willamette and those worked well, but any other ideas would be appreciated. I'm looking for around 30 IBU or so.
Also, I've never used Victory, oats, rye, or flaked wheat, so how do those amounts look?
Thanks for the help!