Click here to print

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

  1. Mash at 153ºF for 45 minutes
  2. Sparge at 170ºF
  3. Knock out at 65ºF
  4. Oxygenate highly
  5. Cool to 72ºF
  6. Oxygenate and pitch yeast

Primary Fermentation:

Secondary Fermentation:

Fermentation Notes:

Original Gravity:

Final Gravity:

Alcohol by Weight:

Alcohol by Volume:

IBU: 25

Color:

Tags:



©2008-2021 Briess Malt & Ingredients