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.
50 lbs - Carabrown® Malt
15 lbs - Caramel Munich Malt 60L
- 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
Sparge at 170ºF
Knock out at 65ºF
Oxygenate highly
Cool to 72ºF
Oxygenate and pitch yeast
Ingredients
350 lbs - Pale Ale Malt50 lbs - Carabrown® Malt
15 lbs - Caramel Munich Malt 60L
- 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
Directions
Mash at 153ºF for 45 minutesSparge at 170ºF
Knock out at 65ºF
Oxygenate highly
Cool to 72ºF
Oxygenate and pitch yeast