Recipe of the Week: English Brown Ale, Mild

BCW_2013CBC_72dpiNow you can experiment with Caracrystal® Wheat Malt in all your beers, not just seasonals, because it’s being made available year round. This can be used in so many beers. It adds depth to Pale Ales, IPAs, session beers like red ales, bocks and other German lagers, and bumps up the complexity of maltier brews like Porters and Stouts to Scottish Ales and Doppelbocks.

I liked it in this traditional English Brown Ale. This is a nice session beer, lightly hopped with a pleasant malty flavor with a noticeable uniqueness from the Caracrystal® Wheat. It also benefits from Briess Pale Ale Malt, one of our signature malts. It’s produced using a unique recipe that involves careful monitoring of the kiln drying process and specialized temperature rests to develop its unique flavor. If you haven’t brewed with it before, I recommend trying it.

For a printer-friendly version of the recipe, visit the Briess Recipe Database. If your LHBS doesn’t have Caracrystal® Wheat or Briess Pale Ale malts, ask them to order some from their distributor.

English Brown Ale, Mild

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


  • 8 lbs—Briess Pale Ale Malt
  • 1 lb—Briess Caracrystal® Wheat Malt
  • 0.5 lb—Briess Caramel Malt 90L
  • 2 oz—Briess Chocolate Malt
  • 1 oz—East Kent Goldings Hops (5% AA)—60 minute boil
  • 1 vial—WLP013 London Ale Yeast


  1. Mash grains at 154-158º for 45 minutes
  2. Heat to 170ºF
  3. Lauter
  4. Add bittering hops
  5. Bring to a boil
  6. Remove from the heat
  7. Cool to 68ºF
  8. Oxygenate and pitch yeast


  • Primary Fermentation: 14 days at 68ºF
  • Fermentation Notes: Bottle condition or force carbonate


  • Original Gravity: 1.046
  • Final Gravity: 1.012
  • Alcohol by Weight: 3.6%
  • Alcohol by Volume: 4.5%
  • IBU: 21
  • Color: 23 SRM

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.

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