Copper River Ale
The color of this ale always reminds its originator of the northern Wisconsin river of his boyhood. The river's color is actually the results of rust run-off from the region's iron ore deposits, not copper. Still a great name for a beer.
Type: Ale
Style: Mild / Red / Brown Ales
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 6.6 lbs | CBW® Golden Light LME | Extract, LME | |
| 3.3 lbs | CBW® Sparkling Amber LME | Extract, LME | |
| 2 lbs | Caramel Malt 60L | Carramel, Crystal | |
| 1.5 oz | Chinook Hops | Boil 60 minutes | |
| 3 oz | Fuggles Hops | Boil 30 minutes | |
| 1 oz | Fuggles Hops | Boil 5 minutes | |
| 2 pkgs | #1388 Ale Yeast |
Procedures
- Perform mini-mash with 4 gallons of water and grains
- Steep at 152-158ºF for 30 minutes
- Add extract
- Bring to a boil
- Add bittering hops and continue to boil
- Add remaining hops as indicated
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- Oxygenate and pitch yeast
Primary Fermentation: 7 days at 70ºF
Secondary Fermentation: 21 days at 45ºF
Fermentation Notes: Bottle condition and allow to age for 3-6 months
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