Briess Carabrown® Beer

[seymour]

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.

Type: Ale
Style: Mild, Red & Brown Ales
Batch Size: Commercial
Recipe Type: All grain

Grainbill:
350 lbs = 84%, Briess Pale Ale Malt
50 lbs = 12%, Briess Carabrown® Malt
15 lbs = 4%, Briess Caramel Munich Malt 60L

Hops: to achieve 25 IBU
Goldings (5% AA), Boil 70 minutes
Goldings (5% AA), Boil 20 minutes
Willamette (5% AA), End of boil

Yeast: WLP060 American Ale Yeast Blend

Mash at 153°F for 45 minutes
Sparge at 170°F
Knock out at 65°F
Oxygenate highly
Cool to 72°F
Pitch yeast

*You may recognize this commercial brewer from another award-winning recipe Dry Dock SS Minnow Mild Ale which both SiHoltye and I have shared:
viewtopic.php?f=24&t=22977#p256252
viewtopic.php?f=5&t=55078&hilit=+mild#p579181

[jimp2003]

Interesting recipe Seymour but I am not sure that Carabrown is available over here.

Any idea what a good substitute might be? The description is:

Carabrown® Malt 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 its payload of toasted flavors, then finishing clean and somewhat dry.
• Carabrown® Malt can be used in a wide variety of beer styles and is especially good in brown ales, porters and stouts.
• Use in bitter, pale, mild and Belgian Ales, wheat beers, bock, Oktoberfest, and Scotch Ales for flavor, complexity and color.
• Well suited for many beer styles for subtle flavor and color.
• 5-10% Subtle sweet malty, lightly toasted flavors and light brown/orange color contributions
• 10-15% Smooth, more accentuated toasted, biscuity, nutty, graham cracker flavors and slightly dry finish
• 15-25% More pronounced yet smooth toasted, biscuity, nutty, graham cracker flavors and slightly dry finish


Would brown malt blended with a little light crystal get close do you think? Or maybe some Munich and a little amber malt....

[seymour]

Interesting recipe Seymour but I am not sure that Carabrown is available over here.

Any idea what a good substitute might be?....

I don't know, I wondered the same thing. It's essentially a Crystal/Caramel malt to 55ºLovibond. Typical English Crystal Malt is around 60ºLovibond, right? Perhaps it's not so very different from what you guys use all the time.

There is definitely a difference between American CaraMalts and English Crystal Malts, even at the same depth of colour. In our Cara 60, for instance, I always pick-up some burnt, dark stone fruit, soy sauce notes, which I don't especially enjoy (and wouldn't expect until the malt is roasted much darker, like Belgian Special-B, for instance.) It seems to me traditional English Crystal Malts produce much smoother, more harmonious caramel and toffee notes. I wonder if CaraBrown is simply a way for Briess to make and offer such a thing here in the USA?

In short, I bet your plain 'ol Crystal Malt or a blend of brown and amber would work-out great. Let's face it, American brewers don't have a good grip on what English Brown Ale is anyway, right?