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Fat and Mad Maple Ale
Specialty Beer • All Grain • 5 gal
Make sure to do a secondary ferment, and use only pure maple syrup, a dark grade works best. In maple syrup country, they call it bud syrup, it is usually the last run of the season, when the trees start to bud. Also Note: 1/2 pound or one cup of syrup goes in at the start of the boil, then when force carbonating, you can add another 1/2 cup for more flavor.
July 11, 2002 pm 08:14pm
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Ingredients (All Grain, 5 gal)
- 6 1/2 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 1 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 1/8 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.
- 1/2 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.
- 1 1/8 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 1/2 oz
Tettnanger - 4.5 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1/2 oz
Tettnanger - 4.5 AA% pellets; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 4 oz
Maple Syrup - (omitted from calculations)
Maple Syrup
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
When kegging and just before force carbonating, add 1/2 cup of maple syrup to the keg for extra maple flavor. The beer must be cold, you do not want to prime it up, and feed any leftover yeast. Also note that one cup or 1/2 pound of syrup goes in at the start of the boil.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 18.6 SRM | 1 - 50 | |
| Alcohol: | 4.5% ABV | 2.5% - 14.5% | |
| Bitterness: | 30.3 IBU | 0 - 100 | |
Discussion
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