Briess Recipe Database

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  • Copper River Ale

    The color of this ale always reminds its originator of the northern Wisconsin river of his boyhood. The river's color is actually the results of rust run-off from the region's iron ore deposits, not copper. Still a great name for a beer.

    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
    6.6 lbs CBW® Golden Light LME Extract, LME
    3.3 lbs CBW® Sparkling Amber LME Extract, LME
    2 lbs Caramel Malt 60L Carramel, Crystal
    1.5 oz Chinook Hops Boil 60 minutes
    3 oz Fuggles Hops Boil 30 minutes
    1 oz Fuggles Hops Boil 5 minutes
    2 pkgs #1388 Ale Yeast


    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 30 minutes
    3. Add extract
    4. Bring to a boil
    5. Add bittering hops and continue to boil
    6. Add remaining hops as indicated
    7. Remove from heat
    8. Cool to 72ºF
    9. Transfer to primary fermenter
    10. Fill to desired level with cold water
    11. Oxygenate and pitch yeast

    Primary Fermentation: 7 days at 70ºF

    Secondary Fermentation: 21 days at 45ºF

    Fermentation Notes: Bottle condition and allow to age for 3-6 months

    Original Gravity:

    Final Gravity:

    Alcohol by Weight:

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