Briess Recipe Database

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  • Bedford Brown Ale

    This brown ale was crafted to emulate those of southern England. The Bedford yeast will result in a dry finish with a distinctively English ester profile.

    Type: Ale

    Style: Mild / Red / Brown Ales

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    3.3 lbs CBW® Sparkling Amber LME Extract, LME
    1 lb CBW® Pilsen Light DME Extract, DME
    2 lbs Pale Ale Malt Base
    1 lb Carabrown® Malt Roasted, Brown
    .5 lb Carapils® Malt Dextrine
    .25 lb Chocolate Malt Roasted, Chocolate
    .5 oz Nugget Hops (10% AA) Boil 60 minutes
    .5 oz Fuggle Hops (4% AA) Boil 20 minutes
    1 oz Fuggle Hops (4% AA) Boil 1 minute
    1 vial WLP006 Bedford British Ale
    1 capsule Servomyces Yeast Nutrient


    1. Steep grains in 150-158ºF water for 30 minutes
    2. Remove grains
    3. Bring to boil
    4. Remove from heat
    5. Add liquid extract
    6. Add first hop addition
    7. Boil 40 minutes
    8. Add second hop addition
    9. Boil 19 minutes
    10. Add final hop addition
    11. Boil 1 minute
    12. Cool to 66ºF, oxygenate wort
    13. Pitch 1 vial WLP006 Bedforn British Ale

    Primary Fermentation: 2 weeks at 66ºF

    Secondary Fermentation: 2 weeks

    Fermentation Notes:

    Original Gravity: 1.044

    Final Gravity: 1.011

    Alcohol by Weight: 3.0%

    Alcohol by Volume: 3.8%

    IBU: 21

    Color: 29