My Search For a Fall Beer Recipe

[Gytaryst]

NOT A PUMPKIN ALE!
I'm looking for a nice fall/holiday beer recipe. All-grain, 6 to 10 gallon batch. I have a chocolate raspberry stout fermenting now so I don't think I want to do another stout or porter. Maybe a good winter warmer recipe if anyone cares to share one they've had success with.

Cheers!

 

[casualbrewer]

Last year I brewed a 6.5% octoberfest that was perfect for winter. Pretty much a third each of 2 row, Munich, and Vienna. Also a 1/2 lb of caramunich. Magnum bittered to 25 ibu and fermented with bock lager yeast.

 

[Lefou]

Last year I brewed a 6.5% octoberfest that was perfect for winter. Pretty much a third each of 2 row, Munich, and Vienna. Also a 1/2 lb of caramunich. Magnum bittered to 25 ibu and fermented with bock lager yeast.

Pretty flexible little recipe.
Swapping out the caramunich with 2-3oz of roast barley and a milder hop with Kolsch yeast gives a nice reddish ale or lager around 4.7%. Very nice and dry if mashed a bit lower.
I like dry ales with moderate ABV, and the ratios are nice and easy to remember.

 

[BigCrazyAl]

I brewed a Weizenbock recently that would be very good in fall I imagine. It was an extract recipe but I'm sure it could be converted easily. If you're interested I'll dig it out of my notes.

 

[JonM]

I love having an ESB around in the fall along with a dunkelweizen. The Common Room ESB is a great recipe and I use 50/50 dark Munich and dark wheat for the dunkelweizen, maybe with a little dehusked Carafa III to dunkel it up a little more.

 

[Gravity]

An English Brown Ale or a Scottish Ale or Dunkle are great fall into winter beers

 

[rhys333]

I made a nice American dark wheat beer (dunkelweizen inspired) that I plan to brew again in Fall. It's 65% Wheat, 32% Munich 10, and 3% honey malt. Mash at 150F and hopped to about 27 IBUs including 0.5oz Centennial at 10 and FO. Fermented with US05 or Kolsch yeast.

 

[Gytaryst]

Last year I brewed a 6.5% octoberfest that was perfect for winter. Pretty much a third each of 2 row, Munich, and Vienna. Also a 1/2 lb of caramunich. Magnum bittered to 25 ibu and fermented with bock lager yeast.

Does this look right?

6.0 gal batch
4 lbs 12.0 oz Standard 2-Row (1.7-2.0 L) 32.2 %
4 lbs 12.0 oz Weyermann® Barke® Munich Malt (6.9-8.8L) 32.2 %
4 lbs 12.0 oz Weyermann® Vienna (2.8-3.9L) 32.2 %
8.0 oz Weyermann® CARAAMBER® (27.5 SRM) 3.4 %
0.75 oz Magnum [12.00 %] - Boil 45.0 min 24.6 IBUs
1.0 pkg SafLager German Lager (DCL/Fermentis #S-189) [23.66 ml] Yeast

Mash @ 148* for 75 min (+ or -)
OG 1.059 - FG 1.012

Sounds amazing to me

 

[casualbrewer]

Pretty much it exactly. I used 4 pounds of each 2 row, Vienna, munich and a half pound caramunich. Believe I used a full ounce of magnum at 45 minutes if I remember. This is a very good beer which I even thought about sending it off to competition. Several people like this one alot and ask for it. My personal opinion is that the bock lager yeast makes this a very clean fermented beer that highlights the malts while having a clean bittering from the magnum.

 

[casualbrewer]

This is what it looks like

 

[Gytaryst]

I'm still struggling with 65% efficiency so I had to bump it to 4.75 lbs of each to get the correct OG. I'm excited to give this one a try - it just looks delicious, even on paper.

 

[catdaddy66]

An English Brown Ale or a Scottish Ale or Dunkle are great fall into winter beers

I was going to suggest a wee heavy. And I just came across a great looking English brown ale recipe that looked yummy. Can't wait to brew them in September.

 

[Gravity]

I was going to suggest a wee heavy. And I just came across a great looking English brown ale recipe that looked yummy. Can't wait to brew them in September.

I'm always looking to try out recipes, so if you posted it, that would be great; either the wee heavy or the brown ale. Righty now, I brew Lil' Sparky's brown ale (from the forum) and don't have a good Scottish Ale recipe, something like Robert The Bruce would be cool.

 

[catdaddy66]

I'm always looking to try out recipes, so if you posted it, that would be great; either the wee heavy or the brown ale. Righty now, I brew Lil' Sparky's brown ale (from the forum) and don't have a good Scottish Ale recipe, something like Robert The Bruce would be cool.

I got the English brown recipe from this link of clone beers... It's from an Idaho brewery.

The one from my state (South Carolina) is a wee heavy.

https://www.homebrewersassociation.org/top-50-commercial-clone-beer-recipes/

 

[65C]

I've got a 3 heavy stout/porters I'm going to rest half of until autumn/winter (all heavy on the bitter)

When the blackberries start to appear I'll do a couple more darks with some fruit I think

I did a 49er recently which came out a little sweet but I liked the nutty brown ale part - so I'll do another of those without the cara for autumn too - it's like a midway between my summer ales and the stouts

Thinking I might do a Christmas beer soon too - and let that rest properly - I'm just running out of bottles and after all the bottles I've binned in my life it kills me to buy them

 

[kh54s10]

I love a nice extra pale ale mid winter. As I loved the Russian Imperial Stout that I drank last night.

Here is one that would be good to brew now for consumption in the fall or winter.

Montgomery Scott's Wee Heavy

15.5 lbs Golden Promise
1 lb C-40
1 lb C-75'
.38 lb Cara-Pils

1 oz Northern Brewer 60 min

WLP028 Edinburgh Ale Yeast.

OG - 1.098
est FG - 1.023
10% ABV.

 

[Gravity]

I got the English brown recipe from this link of clone beers... It's from an Idaho brewery.

The one from my state (South Carolina) is a wee heavy.

https://www.homebrewersassociation.org/top-50-commercial-clone-beer-recipes/

Awesome! I'll take a look

Thanks