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ClayDawg's Maple Nut Brown Ale
Mild • Extract • 5 gal
March 19, 2002 pm 05:10pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .25 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .5 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .5 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- 3.5 lbs
Amber; John Bull
Amber; John Bull
For ales and bitters.
- 3 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1.5 lbs
Maple Syrup
Maple Syrup
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
- .5 oz
Fuggle - 4.2 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Fuggle - 4.2 AA% pellets; boiled 30 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
Northern Brewer - 7.8 AA% pellets; boiled 5 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1.5 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Notes
Steep Grain for 15 mins up to 175. Add Irish Moss last 15 mins of boil. Add 8 oz of Grade A Amber Pure Maple Syrup after end of boil. Pitch yeast below 75. Add 8 more oz when Racking into the secondary. ---------------------- Ferment: Primary 12 Days Secondary 7 Days ---------------------- Heat up Water, 8 oz Maple syrup, 1/8 cup of Corn Sugar Add to Secondary for Priming. ---------------------- 1.057 @ 60 1.013 @ 60 ~5.8 %
Style (BJCP)
Category: 11 - English Brown Ale
Subcategory: A - Mild
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.030 - 1.038 |  |
| Terminal Gravity: | 1.017 | 1.008 - 1.013 | |
| Color: | 24.4 SRM | 12 - 25 | |
| Alcohol: | 6.4% ABV | 2.8% - 4.5% | |
| Bitterness: | 11.6 IBU | 10 - 25 | |
Discussion
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