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The Beer Circle » Brew It Yourself » Novice Homebrewer- Batch #7 Fallgasm

Novice Homebrewer- Batch #7 Fallgasm

Base Ingredients for Fallgasm

I was approached by my friends Tierney from Stouts and Stilettos and Colleen to brew a beer so that they could learn the process a little better. As we were trying to determine our recipe, the Blue Moon Caramel Apple Spice Ale announcement hit the internet so we decided to brew a beer with a similar profile. Full disclosure: I never looked at the ingredients in the Blue Moon variation when developing the recipe, so I wasn’t going for a clone, just an inspiration.

Some of the Juju

On this recipe, I decided to fly by the seat of my pants. A simple Amber Ale was used for the base of the beer before all of the juju was added. I decided to use a Crystal malt for the caramel sweetness and very little hops, especially ones with very little bitterness to them. Originally, I wanted to add straight caramel to the boil, but it proved impossible to find any caramel without preservatives in it, so caramel was scratched from the recipe in hopes that the base malts would give it the desired flavor.

As for the apple additions, I didn’t want to go overboard on fresh apples since they tend to dry out the beer, specifically in the finish. We used two and a half pounds of apples and combined it with a half-gallon of apple cider to achieve the desired apple flavor and maintaining the candy-like sweetness. Another ingredient used to give a little bit of sweetness was Belgian candi sugar.  The spice included in this fall-inspired beer: nutmeg, cinnamon, and allspice.

We brewed a double batch (10 gallons) so that everyone would have plenty of beer to take home with them. The recipe, per five gallons, is as follows:

The Two Carboys Prior to Blending.

6 ounces Crystal 60 malt
6 pounds Amber Dry Malt Extract
1 oz Northern Brewer Hops (60 minutes)
1 oz Northern Brewer Hops (30 minutes)
1 cup light Belgian candi sugar (10 minutes)
1/2 gallon organic apple cider (end of boil)
2.5 pounds organic apples (end of boil)
1/2 teaspoon cinnamon (end of boil)
1/2 teaspoon nutmeg (end of boil)
1/2 teaspoon allspice (end of boil)
White Labs American Ale

When transferring the beer to secondary fermentation, I blended the two carboys to ensure a consistent flavor profile across the two batches. It was great to have some help during the brewing process, especially when it came to peeling and chopping up all of the apples. I hope everyone had a great time as well, and I am looking forward to trying this concoction.

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Written by Jeff Kupko

Jeff is a traffic engineer that loves his beer, and especially loves trying new beer. As a student at the University of Pittsburgh, Yuengling was a staple and the beginnings of liking something better than fizzy yellow water. This has evolved into an entire hobby, with Jeff keeping a blog of all of the beers he tries. Vacations most certainly involve at least one brewery or bottle shop visit to gather a region’s coveted fruits. Now, Jeff has ventured into homebrewing, and there is probably no saving him from being engulfed entirely by beer. While Imperial Stouts and IPAs rank highest in Jeff’s eyes, sours are sneaking up on those styles, and Jeff loves to try all different styles. Find Jeff Kupko on Google Plus

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