What-cha like? I just made a stout as temperatures start to dip here and summer ends. Now I want to plan for fall and winter.
What do you like to make? I never made a barley wine, maybe I’ll do that.
American Brown Ale. I plan on making one next weekend.
My favorite Am. brown, to be brewed as soon as I can get to it! Site Not Found
Janet’s Brown is always great in the fall and winter, as are rich porters, but I may make a doppelbock this year for winter.
Great to have a break in the heat here in the Midwest. Cheers and enjoy whatever you brew!
I have 3 bottles of my doppelbock left. 9.4% taste amazing.
My doppelbock didn’t make it too far into the fall. First time that I used RO and added a small amount of minerals back. Omega Bock Lager yeast and a boatload of Bestmalz Munich. Tastes awesome.
I have a Dark Czech Lager lagering now. Of course, Marzen/Oktoberfest is a classic for the fall. These are my ‘on deck’ brews (not necessarily in this order):
Amber Ale
Brown Ale
Dunkel
Alt
Bock
I am also interested in a Hobgoblin-like beer. Porters, Stouts, and Scottish Export beers are good when the weather cools as well.
Soon I’ll be putting up a couple cases of this for frosty nights fireside.
Robust Porter on nitro.
I’m looking for a solid English Porter recipe.
Just take your regular English Porter recipe and freeze it.
I like California Common and Pre-Prohibition Porter.
;D
In the fall, I generally start in Marzen mode, move to cider, then end up with doppelbocks and porters over the winter. I also break out my Oatmeal-Vanilla Brown ale:
Title: Oatmeal-Vanilla Brown
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Boil Size: 3.5 gallons
Boil Gravity: 1.040
Efficiency: 85% (brew house)
STATS:
Original Gravity: 1.047
Final Gravity: 1.014
ABV (standard): 4.32%
IBU (tinseth): 20.73
SRM (morey): 18.85
FERMENTABLES:
3 lb - United Kingdom - Maris Otter Pale (65.8%)
12 oz - Flaked Oats (16.4%)
3 oz - United Kingdom - Coffee Malt (4.1%)
6 oz - United Kingdom - Extra Dark Crystal 160L (8.2%)
4 oz - United Kingdom - Dark Crystal 80L (5.5%)
HOPS:
0.75 oz - Challenger, Type: Pellet, AA: 4, Use: Boil for 60 min, IBU: 20.73
MASH GUIDELINES:
- Infusion, Temp: 158 F, Time: 75 min, Amount: 16 qt, Sacc Rest
OTHER INGREDIENTS:
2 each - Vanilla bean - split & scraped, Time: 7 min, Type: Flavor, Use: Secondary
YEAST:
Fermentis / Safale - English Ale Yeast S-04
I live on the “dark side” year round. All I brew is brown ales, porters, stouts, and one dark saison.
I’ll go to monthly brew club meetings and sample the lighter end of the spectrum, but other than an occasional saison, I don’t find much there that I like enough to make 5 gallons of.
I actually wish my tastes were broader, but they are not. Right now I have a brown ale I’m cold crashing and will bottle Wednesday.
Cheers to all.
Hey Eric,
Is this a mistake typing?
If not, could you explain this? Do you put the vanilla in the secondary for 7 minutes?
Ohh, I have a dark Belgium that’s aging right now, one of my friends said it tasted like a porter, but I disagree. Has some phenols.
I’m a big fan of Denny’s Bourbon Vanilla Imperial Porter (BVIP) as a beer during colder seasons. You can find the recipe somewhere on this site or use Google to find it.
Cue the endless Spongebob laughter fit…
As to Denny’s BVIP I’m curious. Might have to try that out. I assume the base beer is fantastic without the bourbon or vanilla
Actually the base is very good without the bourbon and vanilla. I much prefer it.
A couple years ago I got more than my fair share of BVIP when judging the second round of NHC. It was very popular that year.