Briess Malt & Ingredients Company: Homebrewing

Homebrewing: Recipes

Pale Ale Recipes: American pale ales are full bodied, well hopped beers, golden in color, with some tending toward amber.

Three Muskets Ale: This recipe has been resurrected in more ways than one. The author adapted it from an ale brewed by his ancestors as far back as the American Revolution. He also wisely changed its original name, "Dead Mule Ale."

  • 6.6 lbs. Briess CBW Sparkling Amber liquid malt extract
  • 1 oz. Fuggles hops (Boiling time: 60 minutes)
  • 1 oz. Willamette hops (Boiling time: 5 minutes)
  • 1 pkg. Nottingham Ale Yeast, dry

Lost Island Ale:

  • 6.6 lbs. Briess CBW Golden Light liquid malt extract
  • 0.5 lbs. Briess Caramel Malt 10L, crushed
  • 1.3 oz. Northern Brewer hops (Boiling time: 60 minutes)
  • 0.75 oz. Hallertau hops (Boiling time: 5 minutes)
  • 1 pkg. #1098 Ale yeast

Tomorrow River Ale: This ale suffered a life of anonymity for over five years until one afternoon in early spring when two fly fishermen were sitting on the banks of a crystal clear, spring-fed stream in Central Wisconsin celebrating a banner day of fishing with a bottle of homebrew. From that day forward the ale was fondly named after the river where watercress still sway in the gentle current.

  • 6.6 lbs. Briess CBW Sparkling Amber liquid malt extract
  • 1 oz. Kent Goldings hops (Boiling time: 60 minutes)
  • 1 oz. Kent Goldings hops (Boiling time: 5 minutes)
  • 0.5 oz. Kent Goldings hops (Add dry to secondary fermenter and strain before bottling)
  • 1 pkg. #1059 Ale yeast

Deb's Best Ale: "Peak experience" in psychological terms refers to thinking and creating at one's fullest potential. Apparently the term applies to homebrewing, as Deb used it to describe the creation of her best recipe to date.

  • 3.3 lbs. Briess CBW Golden Light liquid malt extract
  • 3.3 lbs. Briess CBW Sparkling Amber liquid malt extract
  • 1.5 oz. Centennial hops (Boiling time: 60 minutes)
  • 0.75 oz. Cascade hops (Boiling time: 5 minutes)
  • 1 pkg. #1056 Ale yeast
  • Return to Top

Barley Wine Recipes: A strong dark ale, amber to copper in color, barley wine is best when aged 6 months to several years.

Angela's Bruise: A play on the word "brews," Angela coined this name for one of her best homebrewed ales. Apparently homebrewing is not a sore spot with her. Ferment at 70° F for 7 days. Rack into secondary fermenter and lager at 45° F for 21 days. Bottle and allow to age 3 to 6 months.

  • 9.9 lbs. Briess CBW Sparkling Amber liquid malt extract
  • 3.3 lbs. Briess CBW Traditional Dark liquid malt extract
  • 2 oz. Columbus hops (Boiling time: 60 minutes)
  • 1 oz. Cascade hops (Boiling time: 5 minutes)
  • 2 pkgs. Champagne yeast

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 result of run-off from the region's iron ore deposits, not copper. Still a great name for a beer. Ferment at 70° F for 7 days. Rack into secondary fermenter at 70° F for 21 days. Bottle and allow to age 3 to 6 months.

  • 6.6 lbs. Briess CBW Golden Light liquid malt extract
  • 3.3 lbs. Briess CBW Sparkling Amber liquid malt extract
  • 2 lbs. Briess Caramel Malt 60L, crushed
  • 1.5 oz. Chinook hops (Boiling time: 60 minutes)
  • 3 oz. Fuggles hops (Boiling time: 30 minutes)
  • 1 oz. Fuggles hops (Boiling time: 5 minutes)
  • 2 pkgs. #1388 Ale yeast
  • Return to Top
 

India Pale Ale Recipes—Golden to light amber in color, India Pale Ales are highly hopped. Historically, the hops preserved the beer during shipment to British troops stationed in the colonies.

White Elephant:

  • 6.6 lbs. Briess CBW Sparkling Amber liquid malt extract
  • 1 lb. Briess CBW Golden Light dry malt extract
  • 1 oz. Chinook hops (Boiling time: 60 minutes)
  • 1 oz. Chinook hops (Boiling time: 30 minutes)
  • 1 oz. Cascade hops (Boiling time: 5 minutes)
  • 1 pkg. #1098 Whitbread Ale yeast

Blue Sari Ale:

  • 6.6 lbs. Briess CBW Golden Light liquid malt extract
  • 8 oz. Briess Caramel Matl 20L, crushed
  • 8 oz. Briess Victory Malt, crushed
  • 1.5 oz. Perle hops (Boiling time: 60 minutes
  • 1 oz. Tettnanger hops (Boiling time: 10 minutes)
  • 1 pkg. #1335 Ale yeast
  • Return to Top

Extra Strong Bitter Recipes: This English-style beer is known for its malty, fruity flavor. Amber to dark red in color, it is higher than usual in alcohol, but classically lower in carbonation.

Wellington's Bitter:

  • 3.3 lbs. Briess CBW Golden Light liquid malt extract
  • 3.3 lbs. Briess CBW Sparkling Amber liquid malt extract
  • .75 cup Briess CBW Golden light dry malt extract
  • 8 oz Briess Victory Malt, crushed
  • 4 oz. Black Strap Molasses (unsulfured)
  • 8 oz. Briess Dextrose
  • 2 oz. Bullion hops (Boiling time: 60 minutes)
  • 0.75 oz. Fuggles hops (Boiling time: 5 minutes)
  • 1 pkg. #1098 Whitbread Ale yeast
  • Return to Top

Red Beer Recipes: Very popular today in the United States, red beer is a deep amber to dark red, medium-body brew.

Aspen Glow—Because of its color, this homebrewed beer was named for the warm, late afternoon sun playing on the Bear Tooth Mountains of Montana. Ferment for 45° F for 14 days. Rack into secondary fermenter and lager for 28 days.

  • 6.6 lbs. Briess CBW Sparkling Amber liquid malt extract
  • 1 lb. Briess Caramel Malt 80L, crushed
  • 1 oz. Perle hops (Boiling time: 60 minutes)
  • 0.5 oz. Perle hops (Boiling time: 5 minutes)
  • 1 pkg. #2007 Pilsen Lager yeast

Everly Red:

  • 3.3 lbs. Briess CBW Golden Light liquid malt extract
  • 1 lb. Briess CBW Traditional Dark dry malt extract
  • 1 lb. Briess Caramel Malt 40L, crushed
  • 1.5 oz. Saaz hops (Boiling time: 60 minutes)
  • 0.5 oz. Saaz hops (Boiling time: 10 minutes)
  • 1 pkg. Nottingham Ale yeast
  • Return to Top

American Lager Recipes: Lager is the most common style of beer produced in the United States. Mildly hopped and highly carbonated, it is composed of 60 to 75 percent barley malt, the remainder being adjunct, such as rice, corn and sometimes wheat.

Mike's Yellow Truck: Mike is a true artist, a master of homebrewed beer. President of his local homebrewing association, he experiments with a new batch every other weekend. Next to inventing his own beers, he finds poetry in old farm pick-ups with rusted fenders and oversized steering wheels. Here is one of his more poetic recipes. Ferment at 45° F for 14 days. Rack into secondary fermenter at 45º F for 28 days.

  • 6.6 lbs. Briess CBW Golden Light liquid malt extract
  • 8 oz. Rice syrup, dry
  • 1.3 oz. Mt. Hood hops (Boiling time: 60 minutes)
  • 0.5 oz. Mt. Hood hops (Boiling time: 5 minutes)
  • 1 pkg. #2007 Pilsen Lager yeast

Redstart Lager: Ferment at 65° F for 7 days. Rack into secondary fermenter and lager for 14 days.

  • 3.3 lbs. Briess CBW Golden Light liquid malt extract
  • 2.5 oz. Briess CBW Golden Light dry malt extract
  • 0.5 oz. Perle hops (Boiling time: 60 minutes)
  • 0.4 oz. Perle hops (Boiling time: 5 minutes)
  • 1 pkg. #2035 American Lager yeast

Willie's Back Forty—On the same day he popped a cap on the bottle of his new creation, the author of this recipe found a moose wandering in his bean field. Authorities captured the dazed beast 10 days later in North Central Iowa. Since then the beer is believed to have a profound effect upon the imagination. For basic brewing instructions, click here. Ferment at 45° F for 14 days. Rack into secondary fermenter at 45 ºF for 28 days.

  • 6.6 lbs. Briess CBW Golden Light liquid malt extract
  • 1.5 oz. Saaz hops (Boiling time: 60 minutes)
  • 1.5 oz Saaz hops (Boiling time: 5 minutes)
  • 1 pkg. #2124 Lager yeast

Alabama Lager: Ferment at 45° F for 14 days. Rack into secondary fermenter at 45 ºF for 28 days.

  • 6.6 lbs. Briess CBW Golden Light liquid malt extract
  • 2 oz. Hallertau hops (Boiling time: 60 minutes)
  • 0.8 oz. Hallertau hops (Boiling time: 5 minutes)
  • 1 pkg. #2778 Lager yeast
  • Return to Top

Light Beer Recipes: American light beer has fewer calories than a standard beer. Light in color, it has a thin body, low hopping and high carbonation.

Caanan's Barn: So enraptured with the color of his newest homebrew, the creator of this recipe painted his barn to match. Ninety-one calories per 12 oz.  Ferment for 45° F for 14 days. Rack into secondary fermenter at 45 ºF for 28 days.

  • 3.3 lbs. Briess CBW Golden Light liquid malt extract
  • 2.5 lbs. Briess Brewers Corn Syrup
  • 1 oz. Cluster hops (Boiling time: 60 minutes)
  • 0.4 oz. Hallertau hops (Boiling time: 5 minutes)
  • 1 pkg. #2308 Lager yeast

Distant Whistles—The author of this recipe claims the taste of his homebrew reminds him of the sound of a distant train on a summer night. It should come as little surprise that he's a retired railroad engineer. Rack into secondary fermenter at 45 ºF for 28 days.

  • 3.3 lbs. Briess CBW Sparkling Amber liquid malt extract
  • 1 lb. Briess CBW Porter dry malt extract
  • 1 lb. Rice syrup, dry
  • 0.8 oz. Northern Brewer hops (Boiling time: 60 minutes)
  • 0.2 oz. Mt. Hood hops (Boiling time: 5 minutes)
  • 2 pkgs. Nottingham Lager yeast, dry
  • Return to Top

Bock Beer Recipes: Bock/doppelbock beers are generally brewed for serving in the spring. Rich, malty and dark in color, they require a long period of aging, from 2 to 4 months. Bock beers are higher in alcohol.

Trout Lily Bock—This beer was named for the first woodland wildflower of spring. Ferment for 45° F for 14 days. Rack into secondary fermenter at 45 ºF for 28 days.

  • 3.3 lbs. Briess CBW Sparkling Amber liquid malt extract
  • 3.3 lbs. Briess CBW Traditional Dark liquid malt extract
  • 2 lbs. Briess CBW Golden Light dry malt extract
  • 3 oz. Hallertau hops (Boiling time: 60 minutes)
  • 2 oz. Hallertau hops (Boiling time: 10 minutes)
  • 2 pkgs. #2206 Lager yeast

J.S. Bock: Ferment for 45° F for 14 days. Rack into secondary fermenter at 45 ºF for 28 days.

  • 6.6 lbs. Briess CBW Sparkling Amber liquid malt extract
  • 2 lbs. Briess CBW Traditional Dark dry malt extract
  • 2 oz. Tettnanger hops (Boiling time: 60 minutes)
  • 1 oz. Tettnanger hops (Boiling time: 5 minutes)
  • 1 pkg. #2308 Lager yeast
  • Return to Top

Wheat Beer Recipes: Wheat beers are extremely popular because they can serve as the base for fruit-flavored beers. Fresh or frozen fruits, such as raspberries, blackberries, blueberries, boysenberries, apples, pears, peaches and apricot can all be used. Even fruit juices and extracts work well. Be sure, however, to read the label to avoid preservatives which can interfere with fermentation. Ranging in color from light yellow to deep orange and dark brown, wheat beers are generally highly carbonated. There are many ways to add the fruit. Crushed fruit can be added during the boiling process, which sanitizes it. But this does result in a "cooked" flavor and loss of aroma. Another method is to add fruit to the secondary fermenter. To sanitize it, simply cover the fruit with near-boiling water and let stand overnight, which helps preserve both freshness of flavor and aroma. Fruit juices can be added to the secondary fermenter without sanitizing, and extract can be added just before bottling.

Ditchberry Beer: Picking through thorny patches, the creator of this beer suffered years of torn trousers and nasty lacerations perfecting his recipe for wild blackberry brew. Later he found picking wild strawberries in ditches to be less hazardous and altered his ingredients accordingly. You, of course, can use any fruit you like. Ferment at 45° F for 7 days. Rack into secondary fermenter at 45 ºF for 14 days.

  • 3.3 lbs. Briess CBW Golden Light liquid malt extract
  • 3.3 lbs. Briess CBW Bavarian Wheat liquid malt extract
  • 3 lbs. Fresh or frozen fruit, crushed
  • 0.5 oz. Cluster hops (Boiling time: 60 minutes)
  • 0.5 oz. Cluster hops (Boiling time: 5 minutes)
  • 1 pkg. #3056 Lager yeast

One Red Suspender:  Ferment at 45° F for 7 days. Rack into secondary fermenter at 45 ºF for 14 days.

  • 6.6 lbs. Briess CBW Bavarian Wheat
  • 0.5 lbs. Raw white wheat or flaked wheat
  • 0.75 oz. Cascade hops (Boiling time: 60 minutes)
  • 0.75 oz. Cascade hops (Boiling time: 10 minutes)
  • 1 oz each: coriander, cumin and orange peel - or to taste
  • 1 pkg. #3944 Lager yeast

Wichita Wheat: Ferment at 70° F for 7 days. Rack into secondary fermenter and lager at 70° F for 14 days.

  • 6.6 lbs. Briess CBW Bavarian Wheat liquid malt extract
  • 0.5 oz. Perle hops (Boiling time: 60 minutes)
  • 0.2 oz. Saaz hops (Boiling time: 5 minutes)
  • 1 pkg. #3068 Wheat Beer yeast

106 East 11th: The first taste of this beer made its creator remember his boyhood home and the fond aroma of his father brewing in the basement. Though the house no longer stands, he memorialized it with a great brew and a simple street address.  Ferment at 70° F for 7 days. Rack into secondary fermenter at 70° F for 14 days.

  • 6.6 lbs. Briess CBW° Bavarian Wheat
  • 4 oz. Briess Caramel Malt 10L, crushed
  • 0.5 oz. Mt. Hood hops (Boiling time: 60 minutes)
  • 0.6 oz. Mt. Hood hops (Boiling time: 20 minutes)
  • 1 pkg. #1098 Ale yeast
  • Return to Top

Porter Recipes: Porter is a strong, dark beer with a spicy, chocolate flavor. Rarely brewed in Britain, its original home, it remains popular among homebrewers in the United States.

Kitty Hauk Porter:

  • 6.6 lbs. Briess CBW Sparkling Amber liquid malt extract
  • 2 lbs. Briess CBW Porter dry malt extract
  • 1.2 oz. Northern Brewer hops (Boiling time: 60 minutes)
  • 1 oz. Fuggles hops (Boiling time: 20 minutes)
  • 1 pkg. #1742 Ale yeast
  • Return to Top

Stout Recipes: Stout is an English-style beer with high percentages of roasted malts such as Black Malt, Chocolate Malt and Black Barley. It is a robust, full-bodied brew with a unique bitterness.

Stony Hedge Stout:

  • 3.3 lbs. Briess CBW Golden Light liquid malt extract
  • 3.3 lbs. Briess CBW Porter liquid malt extract
  • 2 lbs. Briess CBW Sparkling Amber dry malt extract
  • 0.75 oz. Nugget hops (Boiling time: 60 minutes)
  • 1.25 oz. Cascade hops (Boiling time: 15 minutes)
  • 1 pkg. #1335 Ale yeast

Dylan Road Stout:

  • 6.6 lbs. Briess CBW Sparkling Amber liquid malt extract
  • The following ingredients must all be crushed
  • - 2 lbs. Briess Caramel Malt 60L
  • - 2 oz. Briess Black Malt
  • - 2 oz. Briess Roasted Barley
  • - 8 oz. Briess Flaked Oats
  • 3 oz. Fuggles hops (Boiling time: 60 minutes)
  • 1 oz. Fuggles hops (Boiling time: 5 minutes)
  • 1 pkg. #1084 Ale yeast
  • Return to Top

Dark Beer Recipes: Generally malty and well-balanced with hops, dark beers include brown ale, dunkel, erlanger and others.

Brownstone Brick: Ferment at 45° F for 14 days. Rack into secondary fermenter at 45 ºF for 28 days.

  • 6.6 lbs. Briess CBW Traditional Dark liquid malt extract
  • 0.75 Perle hops (Boiling time: 60 minutes)
  • 0.5 oz. Tettnanger hops (Boiling time: 10 minutes)
  • 1 pkg. #2124 Lager yeast

Turtle on a Log:

  • 6.6 lbs. Briess CBW Traditional Dark
  • 1 oz. Fuggles hops (Boiling time: 60 minutes)
  • 1 oz. Fuggles hops (Boiling time: 10 minutes)
  • 1 pkg. #1056 Ale yeast

Sunset: Ferment at 45° F for 14 days. Rack into secondary fermenter at 45 ºF for 28 days.

  • 6.6 lbs. Briess CBW Sparkling Amber liquid malt extract
  • 2 lbs. Briess Caramel Malt 40L, crushed
  • 2 oz. Briess Chocolate Malt, crushed
  • 2 oz. Saaz hops (Boiling time: 60 minutes)
  • 1 oz. Saaz hops (Boiling time: 10 minutes)
  • 1 pkg. #2206 Lager yeast
Home Food & Beverage Brewing Pet Food Homebrewing About Briess Contact Briess
©2004-2006 Briess Industries, Inc. 625 S Irish Rd, PO Box 229, Chilton, WI 53014 T: (920) 849-7711 F: (920) 849-4277