Briess Ale

Add some holiday “hoppiness” this Christmas and brew a Santa’s Big Red Sack of Hops. Inspired by our Briess Employee Holiday Beer, this brew is true to its name with an amber red color and a hoppy kick. By using a cold steep method with the Aromatic, Caramel 60L, Caramel 80L, and Caramel 120L malts you are able to extract the desired flavors without the cloying effects of a high gravity brew.  The cold steep also allows you to retain a crisp amber red color from the caramel malts in an IPA style beer. Paired with a multitude of Centennial, Citra, Simcoe, and Columbus hops this beer will pack a punch this holiday.


Type: Concept Ale

Style: Red IPA

Batch Size: 5 gallons

Recipe Type: Untraditional All Grain

Recipe Contributed By: Briess Technical Services Team


QuantityIngredientCommentMalt Style
1.5 lbsAromatic MaltCold Extract  as described in Procedures Steps 1 – 4 Flavor and Color
1.5 lbsCaramel 60L MaltFlavor and Color
1.0 lbsCaramel 80L MaltFlavor and Color
0.5 lbsCaramel 120L MaltFlavor and Color
8.0 lbsPale Ale Malt Base
1 ozMillenium Hops (14%AA)60 min Boil 
.25 ozCentennial Hops (9%AA)20 min Boil 
.25 ozCentennial Hops (9%AA)10 min Boil 
.25 ozCentennial Hops (9%AA)5 min Boil 
.50 ozCentennial HopsEnd of Boil 
.50 ozCitra HopsEnd of Boil 
.50 ozSimcoe HopsEnd of Boil 
1.0 lbsCane SugarEnd of Boil 
1 vialAmerican (California) Ale Yeast, 1056 or WLP001 
.50 ozCitra HopsDry Hop 
.25 ozColumbus HopsDry Hop 
.25 ozSimcoe HopsDry Hop 


  1. Steep ground Aromatic and Caramel malts in 4 gallons of pre-chilled water
  2. Keep steep cold for 4-12 hours, mix occasionally
  3. Remove Grains from steep water, discard grains
  4. Heat steeped wort to 153-157°F
  5. Mash Pale Ale malt in steep water for 30 minutes at 153-157°F
  6. Sparge at 170°F
  7. Boil for 60 minutes, add hops and sugar as instructed above
  8. Knock out, cool to 70ºF
  9. Oxygenate highly
  10. Transfer to primary fermenter
  11. Fill to desired level with cold water
  12. Pitch yeast
  13. After primary fermentation transfer to secondary and add dry hops


OG                     1.065

FG                     1.014

ABV                   6.5

SRM                  28

IBU                    50