Briess Recipe Database

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  • British Brown Ale

    WLP013 London Ale Yeast brings additional complexity to this malt-focused brew.

    Type: Ale

    Style: Mild / Red / Brown Ales

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    5.0 lbs Brewers Malt Mash Grain Base malt
    3.5 lbs Pale Ale Malt Mash Grain Specialty base malt
    0.5 lb Caramel Malt 80L Mash Grain Caramel Malt (Roasted)
    0.5 lb Caramel Malt 20L Mash Grain Caramel Malt (Roasted)
    2.0 Blackprinz® Malt Mash Grain Bitterless Black Malt
    1.25 oz Williamette Hops (5.1% AAU) 60 minute boil
    0.25 oz Williamette Hops (5.1% AAU) 10 minute boil
    1 pack WLP013 London Ale Yeast (plus 1/4 pack for bottle conditioning) Fermenter


    1. Mash crushed grains in 3.5 gallons of water at 153-155°F for 60 minutes
    2. Sparge grain with 170°F water to obtain desired pre-boil kettle volume
    3. Bring to boil
    4. Add 1.25 oz Willamette Hops
    5. Boil 50 minutes
    6. Add 0.25 oz Willamette hops
    7. Boil for 10 minutes
    8. Turn heat off and cool wort to 67°F
    9. Transfer to fermenter
    10. Pitch one pack of WLP013 London Ale Yeast

    Primary Fermentation: 1-2 weeks at 66-68°F

    Secondary Fermentation: 2 weeks at 34-38°F

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and ¼ pack of WLP013 London Ale Yeast for 2-3 weeks

    Original Gravity: 1.050

    Final Gravity: 1.013

    Alcohol by Weight:

    Alcohol by Volume: 4.8%

    IBU: 24

    Color: 22 SRM