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Yes, I’m trying to bribe you. Come to the National Homebrewers Conference June 11th-13th! We’ll give you stuff, and we won’t be the only ones!

A visit to the Briess booth will be worth your while:

  • Free Malt Packet Samples : Small packs of a variety of different specialty malts for you to try in your next batch.
  • Special Beers Brewed Just For You :  The incredible brewers of Ballast Point will be brewing up two beers for us- one using 100% Pale Ale Malt, the other using 100% Pale Ale Malt Extract.  Will you be able to tell the difference?
  • Free 8oz of Caramel Munich 60L Malt : Have you tried it yet?  It’s awesome.  You’ll be given a baggy in your conference attendee bag.  Come fill it up at our booth with Caramel Munich!  Modern Times Brewery will be providing us with a beer showcasing our Caramel Munich as well!  Yum, come sample some with us.
  • Folks available at the booth to answer any and all product questions you might have!
  • Special guest John Palmer will be hanging out with us some during the conference as well to discuss a new project he has in the works with Briess.

A couple IPA recipes using 8oz Caramel Munich malt-

Back Country Brown IPA

brownipa

  • Type: Ale
  • Style: American IPA
  • Batch Size: 5 gallons
  • Recipe Type: All Grain
  • Recipe Contributed By: Aaron Hyde

Ingredients

  • 10 lbs—2-Row Brewers Malt
  • 1 lb—Victory Malt
  • 8 oz—Caramel Munich Malt 60L
  • 1 lb—Extra Special Malt
  • .5 oz—Magnum Hops (14.5% AAU)—60 minutes, full boil
  • .5 oz—Mosaic Hops (12.5% AAU)—last 50 minutes of boil
  • .5 oz—Simcoe Hops (13% AAU)—last 40 minutes of boil
  • .5 oz—Magnum Hops (14.5% AAU)—last 30 minutes of boil
  • .5 oz—Mosaic Hops (12.5% AAU)—last 20 minutes of boil
  • .5 oz—Simcoe Hops (13% AAU)—last 10 minutes of boil
  • 1—Whirlfloc® Tablet—Last 10 minutes of boil
  • 2 pouches— Wyeast 1968 London ESB® Ale Yeast

Procedures

  • Bring 3.4 gallons of water to 167ºF.
  • Add to mash tun with crushed grains, mix together, and hold at 154ºF for 1 hour.
  • Heat 4.6 gallons of 180ºF sparge water in a kettle.  Add to mash tun and sparge.
  • Collect 6 gallons in kettle and bring to a boil.
  • Once boiling, add .5oz hops in 10 minute intervals, as listed in recipe.
  • With 10 minutes left, add one tablet of Whirlfloc®.
  • After 60 minutes of boiling, turn off heat, and cool to 70ºF.
  • Transfer to primary fermenter.
  • Pitch two packs of yeast.

Fermentation

  • Primary Fermentation: 1 week at 68ºF-72ºF
  • Secondary Fermentation: 2 weeks at 62ºF-70ºF
  • Fermentation Notes: Force carbonate at 1.5-2.3 volumes, or bottle condition with ¾ cup priming sugar for 3-4 weeks.

Stats

  • Original Gravity: 1.062
  • Final Gravity: 1.016
  • ABV: 6.2%
  • IBU: 100+

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Kangaroo Red IPA

  • Type: Ale
  • Style: American IPA
  • Batch Size: 5 gallons
  • Recipe Type: Extract & Steeping Grains
  • Recipe Contributed By: Aaron Hyde

Ingredients

  • 5 lbs—CBW® Pilsen Light Dry Malt Extract (DME)
  • 3.3 lbs—CBW® Munich Liquid Malt Extract (LME)
  • 0.5 lb—Caramel Munich 60L
  • 2 oz—Chocolate Malt
  • 1—Whirlfloc Tablet, Last 10 minutes of boil
  • 1 oz—Galaxy (7.2% AAU)—60 minutes, full boil
  • 1 oz—Topaz Hops (14.5% AAU)—last 30 minutes
  • 1 oz—Galaxy (7.2% AAU)—last 10 minutes
  • 2 pouches— Wyeasts 1318 London Ale III Yeast

Brewing Procedures

  • Bring 2.5 gallons of water to 154ºF.
  • Place all grains in steeping bag, and steep at 154ºF for 30 minutes.
  • Remove grains, and add CBW® Pilsen Light Dry Malt Extract (DME.)  Stir in until dissolved.
  • Bring water to a boil and add 1oz of Galaxy hops.
  • After 30 minutes of boiling, add 1oz of Topaz hops.
  • Continue to boil for 20 more minutes than add 1oz Galaxy hops and 1 Whirlfloc Tablet.
  • Boil 10 more minutes, and turn heat off.
  • Stir and dissolve 3.3lbs Briess CBW® Munich Liquid Malt Extract (LME.)
  • Cool beer to 70ºF.
  • Transfer to primary fermentor and fill to 5 gallons with cool water.
  • Pitch two packs of White Labs WLP023 Burton Ale yeast.

Fermentation

  • Primary Fermentation: 1 week at 68ºF-72ºF
  • Secondary Fermentation: 2 weeks at 62ºF-70ºF
    • Optional dry hop with 2oz of Galaxy hops for improved hop aroma.
  • Fermentation Notes: Force carbonate at 1.8-2.2 volumes, or bottle condition with ¾ cup priming sugar for 3-4 weeks.

Stats

  • Original Gravity: 1.071
  • Final Gravity: 1.018
  • ABV: 7.1%
  • IBU: 74