Briess Recipe Database

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  • Fall Ale

    This amber/brown Belgian-inspired ale has a distinctly nutty, biscuity warmth perfect for cooler weather.

    Type: Ale

    Style: Mild / Red / Brown Ales

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    5 lbs CBW® Golden Light LME Extract, LME
    1 lb Brewers Malt Base
    6 oz Caramel Malt 60L Caramel, Crystal
    8 oz Bonlander® Munich Malt Kilned, Munich
    10 oz Victory® Malt Roasted, Biscuit
    4 oz Carapils® Malt Dextrine
    1 tsp Irish Moss Boil 15 minutes
    0.75 oz Fuggles Hops (5% AA) Boil 45 minutes
    0.25 oz Fuggles Hops (5% AA) Boil 15 minutes
    0.5 oz Fuggles Hops (5% AA) Boil 1 minute
    1 vial WLP515 Antwerp Ale Yeast


    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 45 minutes
    3. Add extract
    4. Bring to a boil
    5. Add bittering hops and continue to boil
    6. Add remaining hops and Irish Moss as indicated
    7. Remove from heat
    8. Cool to 72ºF
    9. Transfer to primary fermenter
    10. Fill to desired level with cold water
    11. Oxygenate and pitch yeast

    Primary Fermentation: 10 days at 65ºF

    Secondary Fermentation: 4 days at 35ºF

    Fermentation Notes: Bottle condition

    Original Gravity: 1.052

    Final Gravity: 1.014

    Alcohol by Weight: 4%

    Alcohol by Volume: 4.9%

    IBU: 18

    Color: 14-16 SRM