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Beer Type: Ale

Beer Style: Scottish / Irish Ales

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  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 results of rust run-off from the region's iron ore deposits, not copper. Still a great name for a beer.

  
  

  Type: Ale

  Style: Mild / Red / Brown Ales

  Batch Size: 5 gallons

  Recipe Type: Extract with grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  6.6 lbs	CBW® Golden Light LME		Extract, LME
  3.3 lbs	CBW® Sparkling Amber LME		Extract, LME
  2 lbs	Caramel Malt 60L		Carramel, Crystal
  1.5 oz	Chinook Hops	Boil 60 minutes
  3 oz	Fuggles Hops	Boil 30 minutes
  1 oz	Fuggles Hops	Boil 5 minutes
  2 pkgs	#1388 Ale Yeast

  
  

  Procedures

  1. Perform mini-mash with 4 gallons of water and grains
  2. Steep at 152-158ºF for 30 minutes
  3. Add extract
  4. Bring to a boil
  5. Add bittering hops and continue to boil
  6. Add remaining hops as indicated
  7. Remove from heat
  8. Cool to 72ºF
  9. Transfer to primary fermenter
  10. Fill to desired level with cold water
  11. Oxygenate and pitch yeast

  ---

  Primary Fermentation: 7 days at 70ºF

  Secondary Fermentation: 21 days at 45ºF

  Fermentation Notes: Bottle condition and allow to age for 3-6 months

  Original Gravity:

  Final Gravity:

  Alcohol by Weight:

  Alcohol by Volume:

  IBU:

  Color:

  Tags: