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Maple Pale Ale
American Pale Ale • Extract • 5 gal
Grain steeped for 20 min @ 150-160F. Dry hopped in secondary with .5oz Cascade and .5oz Simcoe. 6oz. maple syrup added at end of boil and another 6oz. added directly to keg.
April 6, 2006 pm 03:45pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 4 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 3 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .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.
- 1 oz
Mt. Hood - 3.8 AA% pellets; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- .5 oz
Simcoe® - 12.0 AA% pellets; boiled 30 min
Simcoe®
Used for aromatic, and especially bittering properties.
- .5 oz
Cascade - 5.8 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 14.6 SRM | 5 - 14 | |
| Alcohol: | 5.7% ABV | 4.5% - 6% | |
| Bitterness: | 37.2 IBU | 30 - 45 | |
Discussion
update
2006-04-06 3:50pm
This was my first beer brewed "solo". The syrup added to the keg actually lets you taste the maple rather than having it all ferment away. The sweetness of the maple syrup counters the hop bitterness well.
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