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Formatting
Daft Eejit came up with the following suggestion:<ref>https://dafteejit.com/2017/11/missing-local-beer-styles/</ref>
OG 15-16 °P (1.061-1.065)<br>96-97 % dark malt (e.g. Munich malt)<br>3-4 % black malt<br>Any German noble hop variety, with a hopping rate of e.g. 1.4 g/l, 4.4 g/l or 11 g/l.<br>
Dough in malt with hot water into a very thick mash at 61 °C, then rest for 30 minutes. Add boiling water while stirring to raise temperature to 76 °C, then rest 120 minutes. When lautering, add another 9 liters of boiling water. Boil for 90 minutes, add all hops at the beginning of the boil. Ferment with a top-fermenting yeast strain at 23 °C.
This was the 1930s grist of the Braunbier from Groterjan, a specialist top-fermenting brewery in Berlin:
Munich malt 50%<br>Pale malt 20%<br>Caramelmalz (crystal malt) 19%<br>Farbmalz (a type of black malt) 6%<br>
==Commercial Examples==
Braunbier is rarely made commercially, but some brewers brew or have brewed this style:
'''Freigeist Bierkultur''', Germany<br>- Berliner Scheisse Wildstrawberry<br>- Plastic Jug Band<br>'''Steel City Brewing''', England (the ABV for these beers would historically be too high)<br>- Mein Herz Brennt<br>- Reise Reise<br>- Blitzkriek<br>'''Plague Brew''', Russia<br>- Wandlitz<br>'''Brouwerij Het Veem''', Netherlands<br>- Rusty Pretzel<br>
===External History Resources===
Book: Historic German and Austrian Beers for the Home Brewer