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Bedford Brown Ale

This brown ale was crafted to emulate those of southern England. The Bedford yeast will result in a dry finish with a distinctively English ester profile.

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
3.3 lbs CBW® Sparkling Amber LME Extract, LME
1 lb CBW® Pilsen Light DME Extract, DME
2 lbs Pale Ale Malt Base
1 lb Carabrown® Malt Roasted, Brown
.5 lb Carapils® Malt Dextrine
.25 lb Chocolate Malt Roasted, Chocolate
.5 oz Nugget Hops (10% AA) Boil 60 minutes
.5 oz Fuggle Hops (4% AA) Boil 20 minutes
1 oz Fuggle Hops (4% AA) Boil 1 minute
1 vial WLP006 Bedford British Ale
1 capsule Servomyces Yeast Nutrient


  1. Steep grains in 150-158ºF water for 30 minutes
  2. Remove grains
  3. Bring to boil
  4. Remove from heat
  5. Add liquid extract
  6. Add first hop addition
  7. Boil 40 minutes
  8. Add second hop addition
  9. Boil 19 minutes
  10. Add final hop addition
  11. Boil 1 minute
  12. Cool to 66ºF, oxygenate wort
  13. Pitch 1 vial WLP006 Bedforn British Ale

Primary Fermentation: 2 weeks at 66ºF

Secondary Fermentation: 2 weeks

Fermentation Notes:

Original Gravity: 1.044

Final Gravity: 1.011

Alcohol by Weight: 3.0%

Alcohol by Volume: 3.8%

IBU: 21

Color: 29


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