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Maple Oat Ale

Maple Oat Ale

Oatmeal Stout • Partial Mash • 1.75 gal

Vista

First experiment with Maple Syrup

July 25, 2007 am 09:27am

4.0/5.0 0 ratings

Ingredients (Partial Mash, 1.75 gal)

  • .2 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • .2 lbs American Caramel 20°L

    American Caramel 20°L

    Provides color, body, and contributes to foam retention and beer stability.

  • .625 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

  • 1.26 lbs Dry Light; Muntons

    Dry Light; Muntons

    Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.

  • .2 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • .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 Willamette - 5.0 AA% pellets; boiled 60 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • .5 oz Willamette - 5.0 AA% pellets; boiled 15 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • Danstar Windsor

    Danstar Windsor

    Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Depending on the composition of the recipe, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended fermentation temperature range for Windsor is 17° to 21°C (64° to 70°F).

Style (BJCP)

Category: 13 - Stout

Subcategory: C - Oatmeal Stout

Range for this Style
Original Gravity: 1.056 1.048 - 1.065
Terminal Gravity: 1.013 1.010 - 1.018
Color: 21.9 SRM 22 - 40
Alcohol: 5.6% ABV 4.2% - 5.9%
Bitterness: 44.4 IBU 25 - 40

Discussion

Vista

Brewed on 7/25

2007-07-25 9:38am

Added the maple syrup 5 min left in the boil. Smelled delicious. I hear that the sugar of course ferments out and you're left with a true maple taste. Try googling 'true maple taste'...I think it's the one thing in the world that can't be, or hasn't been, described on the internet. Everyone goes back to 'oh it's maple syrup'. I should just go suck on a piece of maple bark and see where it gets me. I was surprised the next morning the fermentation didn't appear to have started since I used a dry yeast pack. Intend to separate into two 1 gallon jugs for secondary, and will add 8 oz maple syrup to one of them. Should probably cause a secondary fermentation but experimentation is what homebrewing is all about.

Vista

Wow

2007-07-31 7:18am

So I transferred to secondary yesterday. Unfortunately I didn't realize how much I boiled out when I made the batch. I have about a gallon left from boiling the original 2 gallons. I split the gallon the best I could, added 8 oz more maple syrup to one, and kept the other one as is. The alc % is kickin! Also, adding the maple syrup kicked in another fermentation. The flavor was great, sweet but not overbearing. I'm curious to see how it turns out in another couple of weeks, if it mellows even more.

Vista

Hard to Tell what's going to happe

2007-08-14 12:54pm

The batch with the added maple in the secondary was extremly alcoholy, and the batch without the secondary addition turned out pretty good. Bottled yesterday and from the taste of it I'll probably let it sit for a good month before I crack it to let the flavors really settle out. Definitely could taste the maple, very interesting flavor.

Vista

pretty good, will make again but tweak the recipe

2007-09-06 9:32am

so the beer without the added maple to the secondary turned out good. very interesting and distinct flavor. lots of maple flavor. a good beer in all if you like to try something different. the beer with the added maple to the secondary is REALLY strong. REALLY REALLY strong. i have a few bottles of each left so i'd like to taste it again in a month or so to see if the flavor mellows out even more. i'm goign to make a 5 gallon batch but i think add more chocolate malt and decrease the amount of maple syrup for that size batch. i'd like the maple to be more of a complimentary flavor as opposed to driving the beer. i recommend making this if you would like to try somethign different.

Vista

Mellowed out a lot

2007-10-11 1:06pm

this has mellowed out a lot over the last month. I tried some the other night and it was really really good. the maple has a great taste. it's a very different beer. very smooth, the head retention is awesome, you get a thin foam layer on the top till the last drop. i have since made a 5 gallon batch. check out maple oat ale (2)

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