Briess Recipe Database

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  • Staggering Squirrel

    White Labs Burton Ale Yeast gives this brown ale a subtle fruity ester profile allowing the nuttiness of this malt to be forefront.

    Type: Ale

    Style: Mild / Red / Brown Ales

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Team


    Quantity Ingredient Comment Malt Style
    7.5 lbs Briess Pale Ale Malt Mash Grain
    1.0 lb Briess Victory® Malt Mash Grain
    0.5 lb Briess Caramel Malt 80L Mash Grain
    0.25 lb Briess Chocolate Malt Mash Grain
    1.0 oz East Kent Goldings hops (6.0% AAU) 60 min boil
    1 pack WLP023 Burton Ale Yeast Fermenter


    1. Mash grains in 3.5 gallons of water at 150-152°F for 60 minutes
    2. Sparge grain with 170°F water to obtain desired pre-boil kettle volume
    3. Bring to boil
    4. Add 1.0 oz East Kent Goldings hops
    5. Boil for 60 minutes
    6. Turn off heat and cool wort to 70°F
    7. Transfer to fermenter
    8. Pitch pack of WLP023 Burton Ale Yeast

    Primary Fermentation: 2 weeks at 68-72°F

    Secondary Fermentation: 1-2 weeks at 32-40°F

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 1/4 packet of WLP023 Burton Ale Yeast

    Original Gravity: 1.050

    Final Gravity: 1.015

    Alcohol by Weight:

    Alcohol by Volume: 4.5%

    IBU: 20

    Color: 30