Briess Recipe Database

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  • Briess Carabrown® Beer


    This light brown ale has the amber/orange hues of an Oktoberfest. Malty and lightly hopped, it's a well balanced session beer with toasty/bread-like notes. Recipe developed by Bill Eye, Dry Dock Brewing Co., Aurora Colorado, and David Richter, Briess Division Manager-West.


    Type: Ale

    Style: Mild / Red / Brown Ales

    Batch Size: Commercial

    Recipe Type: All grain

    Recipe Contributed By: Bill Eye, Dry Dock Brewing Co., Aurora, CO


    Ingredients

    Quantity Ingredient Comment Malt Style
    350 lbs Pale Ale Malt Base
    50 lbs Carabrown® Malt Roasted, Brown
    15 lbs Caramel Munich Malt 60L Caramel, Crystal
    US Goldings Hops (5% AA) Boil 70 minutes
    US Goldings Hops (5% AA) Boil 20 minutes
    Willamette Hops (5% AA) End of boil
    1 vial WLP060 American Ale Yeast Blend

    Procedures

    1. Mash at 153ºF for 45 minutes
    2. Sparge at 170ºF
    3. Knock out at 65ºF
    4. Oxygenate highly
    5. Cool to 72ºF
    6. Oxygenate and pitch yeast

    Primary Fermentation:

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    Final Gravity:

    Alcohol by Weight:

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    IBU: 25

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