Category: Beer Recipe of the Week

Recipe of the Week: Grain Hoarder Porter on Blogging with Briess:

Robust porter is a beautifully broad style, allowing numerous types of malt, yeast and hops. The interpretation below focuses on English varieties of hops and yeast, creating a wonderful traditional representation utilizing 5 pounds of 5 varieties of malt, hence the name. Type: Ale Style: Porter Batch Size: 5 gallons Recipe Type: Extract with grain […]

Recipe of the Week: Geaux Brewing’s Poydras Smoked Imperial Porter on Blogging with Briess:

Special thanks to Geaux Brewing owner/brewer Jeremy Hubbell who shared this Smoked Imperial Porter recipe with us. Geaux Brewing is in Bellevue, Washington, so make sure to visit and enjoy his beers when you’re in the area. Jeremy told us that using 20% Mesquite Smoked Malt developed a strong smoke flavor. Some of his customers really […]

Recipe of the Week: Rogerfest Cherry Wood Lager on Blogging with Briess:

Mesquite Smoked Malt may be the newest malt from Briess, but recently I was looking through the Briess Recipe Database and stumbled across this recipe by Charlie Papazian. Cherry Wood Smoked Malt was the first smoked malt Briess released, and it is nice not only in Scottish Ales, Smoked styles and Porters, but also adds […]

Recipe of the Week: Ebenezer’s Elation on Blogging with Briess:

Think you’re running out of time to brew a holiday-themed beer for your family and friends? This 5-gallon batch of all grain (or extract with grains) spiced ale takes only 10 days to ferment and will taste like you’ve been planning it for months. A cache of gingerbread-inspired spices combines with malty sweetness to fill […]

Recipe of the Week: ESRB on Blogging with Briess:

This Extra “Special Roast” Bitter (ESRB) showcases the biscuit, tangy-sourdough character of Briess Special Roast Malt. Special Roast is a complex flavored, drum roasted malt. With its characteristic and bold sourdough flavor, it will contribute an exciting layer of flavor to Nut Brown Ales, Porters and other dark beer styles. Or use in smaller quantities in […]

Recipe of the Week: Oktoberfestival on Blogging with Briess:

Oktoberfest season may be coming to an end, but that doesn’t mean you have to wait until next year to enjoy this malty, easy drinking beer again. This traditional German lager needs the cooler temperatures of fall for proper fermentation. And since it’s an all-extract recipe, you don’t need to find time for an eight-hour […]

Recipe of the Week: Crimson and Clover Lager on Blogging with Briess:

Here’s an all-grain recipe for a session beer using Briess Ashburne® Mild Malt. This unique base/specialty malt gets its name from the traditional English Mild Ale beer style. Amanda Baltazar penned an interesting article about this style in 2011, The Magic of Mild, for All About Beer. It’s a good read. Some home brewers may be […]

Recipe of the Week: Double Marzen on Blogging with Briess:

There’s no reason to wait until spring to brew this rich, well balanced beer. Two European-style Munich Malts produced by Briess double the malty flavor in it, while small amounts of sugar help to lighten the body and balance its incredible amount of malt character. Keep in mind you may need to extend the conversion […]

Recipe of the Week: Simple Cream Ale on Blogging with Briess:

I really like the simplicity of this extract-only recipe, which uses only four ingredients to produce an easy drinking but delicious beer. Briess CBW® Golden Light LME is a nice choice for this almost single-malt beer. This extract, which Briess has been producing for almost 30 years, is made from 99% base malt and 1% […]

Recipe of the Week: Dubbel Reserve on Blogging with Briess:

Briess Carabrown® and Caracrystal® Wheat malts had only been out for a year when Briess Tech Services Manager Bob Hansen wrote this all-grain recipe back in 2010. Selecting these two malts for this belly-warming Belgian Ale proved to be rather prophetic, because this year both have been made available as standard malts available year round. […]