Briess Recipe Database

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  • Wicket Brown Ale

    Smooth English-style mild ale formulated to have a chocolatey-drying finish that begs for the next sip, and an ABV that permits many more.

    Type: Ale

    Style: Mild / Red / Brown Ales

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Staff


    Quantity Ingredient Comment Malt Style
    4.0 lbs CBW® Golden Light DME 60 min boil Extract, DME
    0.25 lb Chocolate Malt Steep Grain Roasted, Chocolate
    0.25 lb Carapils® Malt Steep Grain Dextrine
    1.0 oz UK Challenger Hops (4.0% AAU) 60 min boil
    1 pack WLP005 British Ale Yeast Fermenter


    1. Steep grains in 2 gallons of water at 160-170ºF for 30 minutes
    2. Remove grains and bring to desired pre-boil kettle volume
    3. Bring to boil
    4. Add 1.0 oz UK Challenger Hops
    5. Boil for 60 minutes
    6. Turn heat off and cool wort to 68ºF
    7. Transfer to fermenter
    8. Pitch one pack of WLP005 British Ale Yeast

    Primary Fermentation: 2-3 weeks at 66-70ºF

    Secondary Fermentation:

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 1/4 packet of WLP005 British Ale Yeast for 2-3 weeks

    Original Gravity: 1.037

    Final Gravity: 1.008

    Alcohol by Weight:

    Alcohol by Volume: 3.7%

    IBU: 12

    Color: 20 SRM