Fall/Winter Beer Ideas???

[Jonesy1979]

The crisp wonderful fall weather is upon us here. Who is brewing what for the colder weather? I'm considering a pumpkin spice ale. Any other ideas?

 

[brewhaw]

put an imperial stout in primary 1.5 weeks ago. should mix great with some eggnog xmas morning!

 

[tre9er]

Yes, pumpkin, stout, porter, a darker lager, ie. OktoberFAST (have one on tap now I brewed end of August), I'm planning on doing a banana beer, ie. banana bread or the Bananas foster beer. Usually more rich, hearty, higher ABV beers to warm you up on a cold evening.

 

[duboman]

Ambers, Coppers, Stouts, Porters, Holidays are all great for the fall/winter season and a good IPA is a nice thing to have as well!

 

[msa8967]

This is one of my favorites to brew for Thanksgiving time.

https://www.homebrewtalk.com/f63/much-better-amber-ale-342322/

 

[TrainSafe]

This one is a favorite every time I brew it - None More Black Vanilla Stout

 

[homebrewer_99]

...but I just brewed my second Hefe Weizen this week...!

 

[Toga]

Fall and winter calls for brown ales and my annual batch of milk stout.

 

[asidrane]

Something like Sierra Nevada Tumbler is my vote.

 

[Matt3989]

I'm brewing a chocolate stout than racking over some tart cherries, and since I'll have a fresh yeast cake I'll be trying my hand at utilizing that for an RIS i think.

 

[Corey_James]

Recipe: Smoked Maple Brown Ale
Brewer: Corey Shoemaker
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.072 SG
Estimated Color: 30.5 SRM
Estimated IBU: 22.5 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 56.9 %
1 lbs 4.0 oz Brown Malt (65.0 SRM) Grain 2 9.2 %
10.0 oz Caramel Malt - 90L 6-Row (Briess) (90.0 Grain 3 4.6 %
6.0 oz Chocolate Malt (350.0 SRM) Grain 4 2.8 %
2.0 oz Smoked Malt (9.0 SRM) Grain 5 0.9 %
3 lbs 8.0 oz Maple Syrup (35.0 SRM) Sugar 6 25.7 %
0.80 oz Styrian Goldings [5.00 %] - Boil 75.0 mi Hop 7 15.3 IBUs
1.00 oz Hallertauer [4.00 %] - Boil 15.0 min Hop 8 7.2 IBUs
1.0 pkg European Ale Yeast (Wyeast Labs #1338) [ Yeast 9 -


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 13 lbs 10.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.66 qt of water at 163.7 F 150.0 F 75 min

Sparge: Fly sparge with 4.75 gal water at 168.0 F
Notes:
------
• 1/4 cup brown sugar for priming
• 1/2 cup maple syrup for priming
• 1/8 cup corn sugar for priming

Heat 2.5 gal. water to 164° F. Crack and mix in pale, brown, crystal, chocolate, and smoked malts. Hold at 152° F for 90 min. Sparge with 2.5 gal. water at 168° F.

Add to kettle the dry malt and the maple syrup. Total boil is 75 min. Bring to a boil, add the Styrian Goldings hops, boil 60 min. Add Hallertauer hops, boil 15 minutes. Remove from heat, pour into fermenter and top up to 5.25 gal. with chilled pre-boiled water. Cool to 68° F, pitch yeast.

Ferment at 65°F for three weeks, then rack to your secondary. Age cool (50° F) for four weeks. Prime with the brown sugar, maple syrup, and corn sugar. Bottle and age three to five weeks.

OG = 1.065 FG = 1015 Bitterness = 22 IBUs


Created with BeerSmith 2 - http://www.beersmith.com

 

[badducky]

I just put a butternut squash stout in primary, with caraffa I instead of chocolate and medium home-toasted instead of roasted, to make it milder for a stout.

 

[razzle]

just bottled a 12% farmhouse ale , next brew will be oatmeal stout, then probably lager-time - basement should be a steady 50ish degrees

 

[kite]

I'm doing a Mulled Wine Porter. Ya know, mulling spices in the brew aged on some red wined oak. Delicious.

 

[3sheetsEMJ]

Once my pale ale is out of the primary im brewing a Thanksgiving amber, then going to a banana

 

[robotsNbeer]

I'm going bold this Friday and attempting an Eggnog Stout (no eggs or cream, just the nog) since I just saw the first half gallons hit the shelves at the grocery store. Should be interesting.

 

[JonM]

Beer, sure, but right now is the time for a once a year treat - fresh, local apple cider.

 

[LansingX]

It's Lager time. Just finishing a Ceske Budvar. Next in line is a California Common with apple flavoring. Then a Munich Helles. Then a Chocolate Ale, then who knows...

 

[Hackwood]

My Christmas beer is a Xingu clone. One of my favorite beers suggested to me by my boss. Hope it ends up anything close to the original!

 

[Leadgolem]

Hmm, I've got peach wine, apple jack, some really bad ginger ale, hard apple cider, coffee wine, black cherry wine, peach wine with tea, hard limeade, and hard limeade with tea. I've also got some grapefruit wine, and some mead going.

Hmm, I think I'll make some beer for a change.

 

[Beervangelist]

Just Brewed a nice copper colored ESB. Dry Hopped an XPA with SUPER fresh Cascade whole cone hops.

 

[StinkyVp]

Black IIPA for the holidays. - Still working on a recipe though.

 

[Mowi]

I've got a new (to me) Oktoberfest fermenting at the moment. It's got honey and pumpkin pie spice. Should be interesting. The wort looked like it was ready to drink.

The recipe:
4.0 lbs pale malt
3.5 lbs amber malt
40 L Crystal Malt
1 cup Clover Honey
3 oz. Hallertauer hops
1.5 Oz Cascade Hops
2 tsp. Pumpkin Pie Spice (I used nutmeg, cinnamon, ginger, allspice and cloves)
American Yeast

The boil procedure is mainly the same, but you start by adding only 2 oz. of the Hallertauer hops and .5 oz of the cascade hops. Add the pumpkin pie spice after the wort's been boiling for 35 minutes. Let that boil for 5 minutes and add another ounce of Cascade hops and .5 oz. of Hallertauer hops. Also, you want to put in the honey and Irish moss, if you use it.

Edit: I only used 1 cup of honey. Apparently, I liked pounds when writing this.

 

[vlucchetti]

Pumpkin going into secondary, then a Vanilla Porter is up for brew.

 

[hausofstrauss]

I think I overdid it on the high ABV brews. All BIAB and in various stages of fermentation / aging / lagering).

Trippel (attempted clone of New Belgium's, kegging next weekend)
Bock
Christmas Ale (combo of NB's Brickwarmer recipe, my own spice blend and 2# of corn sugar thrown in for good measure)
DoppelBock (first attempt at harvesting yeast from the Bock)

 

[eyebike]

I've got four going right now. a oaked pumpkin spice amber ale that should be ready by thanksgiving. I have a spiced rum porter and a bourbon barrel porter (same base wort but I split it into two different secondaries) and a Hatch chile-chocolate stout

 

[eyebike]

So I'm thinking about springtime brews? So many choices...

 

[DroolingNeoBrewery]

got an extract chocolate oatmeal stout (2.5g) and a partial mash mild (5g) going right now

up next is a partial mash munich helles (3g) with honey malt as the toasted malt. ive read its pretty similar to brumalt and i have it.

working on a recipe for a strong whiskey oaked red irish ale and a dry irish stout.

and my brain i will admit is already thinking about spring time stuff.

 

[TheRooster]

Got my annual spiced pumpkin ale fermenting now...then I'll do an Imperial Chocolate for the holidays.

 

[bizarrojosh]

Currently I have a pumpkin ale in secondary and getting ready to bottle. I have a Trappist Style Chimay Blueish fermenting out and will have that bottled by The beginning of November (just in time for December). I have a hefeweizen for the warmer days (like today) and when I need a quick house brew.

Thanks for the suggestions; I think I'm going to try an amber, black IIPA, and/or a stout of some kind.