Briess Carabrown® Beer
This light brown ale has the amber/orange hues of an Oktoberfest. Malty and lightly hopped, it's a well balanced session beer with toasty/bread-like notes. Recipe developed by Bill Eye, Dry Dock Brewing Co., Aurora Colorado, and David Richter, Briess Division Manager-West.
Type: Ale
Style: Mild / Red / Brown Ales
Batch Size: Commercial
Recipe Type: All grain
Recipe Contributed By: Bill Eye, Dry Dock Brewing Co., Aurora, CO
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 350 lbs | Pale Ale Malt | Base | |
| 50 lbs | Carabrown® Malt | Roasted, Brown | |
| 15 lbs | Caramel Munich Malt 60L | Caramel, Crystal | |
| US Goldings Hops (5% AA) | Boil 70 minutes | ||
| US Goldings Hops (5% AA) | Boil 20 minutes | ||
| Willamette Hops (5% AA) | End of boil | ||
| 1 vial | WLP060 American Ale Yeast Blend |
Procedures
- Mash at 153ºF for 45 minutes
- Sparge at 170ºF
- Knock out at 65ºF
- Oxygenate highly
- Cool to 72ºF
- Oxygenate and pitch yeast
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IBU: 25
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