Recipe of the Week: Bedford Brown Ale

Briess Carabrown® Malt is probably the newest entry in this traditional English-style malt category. Briess introduced it several years ago as a seasonal Maltster’s Reserve Series malt, and this year it’s being made available year round (watch for the official announcement of that next month).

Brown malts have changed dramatically over the years. An interesting article about their rise, fall, and current uptick in popularity was written by Kristen England in the January/February 2009 issue of Brew Your Own magazine. Check it out.

Like other Brown Malts available today, of which there are only a handful, Briess Carabrown® Malt is roasted and non-enzymatic. But it differs in color and flavor from other Brown Malts because it was developed on the light side of the brown malt style in order to retain some residual sweetness while still delivering an assortment of lightly toasted flavors. The overall character of Carabrown® Malt is an exceptionally smooth and clean tasting malt that begins with a slightly sweet malty flavor before delivering an array of toasted flavors, then finishing clean and somewhat dry.

Bedford Brown Ale is an extract-grain beer that relies upon a healthy one-pound dose of Carabrown® Malt to help develop roasted, biscuity, nutty flavor. The Bedford yeast will result in a dry finish with a distinctively English ester profile. Happy brewing!

 

Bedford Brown Ale

  • Type: Ale
  • Style: Brown Ale
  • Batch Size: 5 gallons
  • Recipe Type: Extract with grain
  • Recipe Contributed By: Briess Technical Services Team

Ingredients

  • 3.3 lbs—Briess CBW® Sparkling Amber LME
  • 1 lb—Briess CBW® Pilsen Light DME
  • 2 lbs—Briess Pale Ale Malt
  • 1 lb—Briess Carabrown® iMalt
  • 8 oz—Briess Carapils® Malt
  • 4 oz—Briess Chocolate Malt
  • .5 oz—Nugget Hops (10% AA)—60 minute boil
  • .5 oz—Fuggle Hops (4% AA)—20 minute boil
  • 1 oz—Fuggle Hops (4% AA)—1 minute boil
  • 1 vial—WLP006 Bedford British Ale

Procedures

  1. Steep grains in 150-158ºF water for 30 minutes
  2. Remove grains
  3. Bring to a boil
  4. Remove from heat
  5. Add liquid extract
  6. Add first hop addition
  7. Boil 40 minutes
  8. Add second hop addition
  9. Boil 19 minutes
  10. Add final hop addition
  11. Boil 1 miutes
  12. Cool to 66ºF, oxygenate wort
  13. Pitch 1 vial WLP006Bedford British Ale

Fermentation

  • Primary Fermentation: 2 weeks at 66ºF
  • Secondary Fermentation: 2 weeks
  • Fermentation Notes: Bottle condition for force carbonate

Stats

  • Original Gravity: 1.044
  • Final Gravity: 1.011
  • ABW: 3.0%
  • ABV: 3.8
  • IBU: 21
  • Color: 29º Lovibond

About Dan Bies

Dan BiesPrior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

Posted in Recipes | Tagged , .
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