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Jul 31, 2014 03:34 PM

All Grain Brew For Fall

I am trying to figure out a good style to brew for consumption this fall. I just finished a pale ale and an IPA so I don't want to go that route. I usually do 18 gallons per brew, so I have the option of casking 5 gallons and kegging the rest, which might influence my decision (if something that works very well in a cask pops up here). Anyone have any fall favorites? Any all grain recipes that you love to brew around this time?

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  1. How about a Flanders Red Sour? The link below has a recipe for both an all grain and extract version.

    We were kicking around the idea of brewing up a batch of this earlier this year, but my wife wanted more strawberry wine....

    3 Replies
    1. re: deet13

      Wow, that looks amazing! Only problem is it takes 6 months to a year or more to sour and develop (so it won't be ready in a month or so when autumn arrives). I might have to do 5 gallons in parallel on my next brew day though and just leave it in the cellar and ignore, my mouth is watering after reading that article.

      1. re: hamburger_helper

        Yeah, you are correct. Sours do take some time to condition.

        How about a regular brown ale, or as Chefj brought up below, a dopplebock?

        I made the extract version of the American Brown Ale listed at this link (bottom of the page, it includes an all grain recipe as well).

        The English Brown Ale, below the American Brown Ale recipe, looks closer to what you might be looking for i.e., lower hops profile.

        1. re: deet13

          Ya, both of those sound pretty good. A nut brown might be the way to go. Thanks for the suggestion!

    2. A Bock is great pick for the Fall and if your in a northern Climb a Doppelbock.

      2 Replies
      1. re: chefj

        Any good bock or doppelbock recipes you know of? With a preference to all grain?

        1. re: hamburger_helper

          Sure we only do all Grain Brews, used this Dopple Bock as a base for our Christmas Beer last Year

          8.5# US 2 Row
          4# Wheat
          2.5# Oatmeal
          1.5# German Munich
          1 # Dark Crystal
          1 Oz. Carafa

          1.5 Oz. Northern Brewer
          1 Oz. Fuggle
          .5 Oz. East Kent Golding

          Belgium Abby Yeast

      2. I always think about making a nutty/caramelly ESB in the fall. I brew 10 gals at a time but never want to drink 10 gals of ESB. I would just go with IPA and dry hop each keg differently - but 95% the beers I brew are IPA's...

        1 Reply
        1. re: LStaff

          Ya, that's my problem. Just about everything I brew falls in the pale ale/IPA category, so I am looking to change it up somehow. ESB does sound pretty good though, maybe served on nitro. Got any suggestions for recipes?

          1. re: niquejim

            Nice, that looks thick. Sounds tasty! Thanks for the suggestion!

          2. I like a brown or a bitter in the fall. It is chilly where you are a porter may be appropriate too.

            5 Replies
            1. re: jpc8015

              Ya, I thought about doing a porter. Unfortunately it never gets chilly where I live (orange county). A bitter sounds good too, I might look into that.

              1. re: hamburger_helper

                Also consider something like a Köstritzer a Black lager with fairly low ABV, very balanced Hop (not overtly bitter) and totally dry.

                1. re: chefj

                  I love a good black lager...Schwartz bier!