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  • Oompah Band Alt

    An inclusion of Briess Carabrown® Malt puts a nutty twist on this lager-like German ale.

    Type: Ale

    Style: Altbier

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    5 lbs Goldpils® Vienna Malt Base
    4 lbs Ashburne® Mild Malt Base
    0.5 lb Carabrown® Malt Roasted, Brown
    0.5 lb Caramel Malt 90L Caramel, Crystal
    1.5 oz Perle (6.5% AA hop) 60 min boil
    1 vial WLP003 German Ale II Yeast
    1 capsule Servomyces Yeast Nutrient 10 min boil


    1. Mash grains at 148-152ºF for 45 minutes
    2. Heat to 170ºF
    3. Lauter
    4. Boil with bittering hops for 60 minutes
    5. Cool to 66ºF, oxygenate wort
    6. Pitch 1 vial WLP003 German Ale II Yeast

    Primary Fermentation: 2 weeks at 66ºF

    Secondary Fermentation: 2-4 weeks

    Fermentation Notes: Force carbonate or bottle condition with 1/4 vial WLP003 German Ale II Yeast

    Original Gravity: 1.048º Plato

    Final Gravity: 1.012ºPlato

    Alcohol by Weight: 3.7%

    Alcohol by Volume: 4.7%

    IBU: 30

    Color: 18º Lovibond