Stop by the Briess Booth #1008 at the AHA HOMEBREW CON 2016 Homebrew Expo June 9-11 for your FREE 8 oz. sample of Briess Caramel Rye malt and recipe sheet which includes more recipes like this below, including recipes for a Bawlmer ESB and Baltonator Bock.

“Hon”ey Brown Ale Recipe

You are going to love this brown ale, hon.  The malt complexity added by the Caramel Rye and Extra Special Malt hold their own against the flavor of honey.

Type:  Ale

Style: American Brown
Batch Size: 5 gallons (19L)
Recipe Type: Extract & Steeping Grains
Recipe Contributed By: Briess Technical Services Team


3.3 lbsBriess CBW® Sparkling Amber Liquid Malt Extract (LME)60 min boil
8 ozBriess Caramel Rye MaltSteeping Grain
8 ozBriess Extra Special MaltSteeping Grain
8 ozBriess Chocolate Malt Steeping Grain
1 ozHallertau Hops (4.5% AAU) 60 min boil
1 ozLiberty Hops (4.0% AAU)10 min boil
2 lbsBriess CBW® Pale Ale Dry Malt Extract (DME)0 min boil
1 lbHoney0 min boil
1 packFermentis Safale S-04 Dry YeastFermenter


  1. Bring 2.5 gallons of water to 152°F and steep grains for 30 minutes.
  2. Remove grains and stir in 3.3lbs of CBW® Sparkling Amber LME.
  3. Bring water to a boil and add 1oz of Hallertau hops.
  4. After 50 minutes, add 1oz of Liberty hops.
  5. Boil 10 minutes and add turn heat off.
  6. Add 2lbs of CBW® Pale Ale DME and 1lb of honey.
  7. Cool beer to 70°F. Transfer to fermenter. Fill to 5 gallons with water.
  8. Pitch one pack of Fermentis Safale S-04 Dry Yeast.



Primary Fermentation:  1 week at 65°F -70°F.
Secondary Fermentation: 2 weeks at 65°F -70°F.
Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar for 3-4 weeks.


OG                     1.0651
FG                     1.013
ABV                   5.0%
IBU                    25