Frost Beer Works’ Fall Ale Clone
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.069 FG = 1.015
IBU = 25 SRM = 18 ABV = 7.2%
Ingredients
10 lbs. (4.5 kg) 2-row pale malt
1.6 lbs. (0.73 kg) crystal rye malt
1.6 lbs. (0.73 kg) Simpsons Golden Naked Oats®
12 oz. (340 g) heritage crystal malt (65 °L)
12 oz. (340 g) Munich malt
7.2 AAU Simcoe® hops (60 min.) (0.6 oz./17 g at 12% alpha acids)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
With the goal of creating a highly dextrinous wort, mash in with 2.75 gallons (10.4 L) of 166 °F (74 °C) strike water to achieve a rest temperature of 154 °F (68 °C). Hold at this temperature for 60 minutes.
With sparge water at 170 °F (77 °C), collect about 6 gallons (23 L) of wort. At the start of boil, add hops and set timer for 60 minutes.
When the boil is complete, chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Aerate wort if using liquid yeast and then pitch yeast. Ferment around 68 °F (20 °C) until complete. Prime and bottle condition or keg and force carbonate to 2.5 volumes CO2.
Extract With Grains Recipe
(5 gallons/19 L, extract with grains)
OG = 1.069 FG = 1.015
IBU = 25 SRM = 18 ABV = 7.2%
Ingredients
6.6 lbs. (3 kg) light liquid malt extract
8 oz. (230 g) Munich dried malt extract
1.6 lbs. (0.73 kg) crystal rye malt
1.6 lbs. (0.73 kg) Simpsons Golden Naked Oats®
12 oz. (340 g) heritage crystal malt (65 °L)
12 oz. (340 g) Munich malt
7.2 AAU Simcoe® hops (60 min.) (0.6 oz./17 g at 12% alpha acids)}
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Steep the crushed specialty grains in a muslin bag in 6 gallons (23 L) of water as it heats to 170 °F (77 °C). Afterwards, remove bag and allow to drain back into the kettle. Bring liquid to a boil, then remove kettle from heat and carefully stir in malt extract. When dissolved, return to heat.
At the start of boil, add hops and set timer for 60 minutes. When the boil is complete, chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Aerate wort if using liquid yeast and then pitch yeast. Ferment around 68 °F (20 °C) until complete. Prime and bottle condition or keg and force carbonate to 2.5 volumes CO2.
