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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.

    http://byo.com/stories/issue/item/298...

    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).

        https://byo.com/stories/item/1186-nut...

        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!