|
Liberty Maple Ale
Recipe Notes:
This is a basic American amber ale with a touch of New England added.
Recipe Specifications
| Batch Size (Gal): |
5 |
| OG: |
1.061 |
| FG: |
NS |
| SRM: |
0 |
| IBU: |
18 |
| Boil Time imin) |
60 |
| Efficiency (%) |
80 |
NS = Not Specified
Grains & Adjuncts
| Grain | Amt | Pct |
|---|
| Pale 2-Row |
7.5 lbs |
59.2% |
| Biscuit malt |
2 lbs |
15.8% |
| Crystal 40L |
0.5 lbs |
3.9% |
| CaraPils |
0.5 lbs |
3.9% |
| Maple Syrup |
2.16 lbs |
17.1% |
Hops
| Hop Name | Amt | AA (%) | Time (min) |
|---|
| Liberty (pellet) |
1 |
4.5 |
60 |
| Liberty (pellet) |
1 |
4.5 |
10 |
Additional Ingredients
1 tsp Irish Moss in boil (15 min)
Yeast
Wyeast American Ale II
Process Details
Mash in 2 1/2 gal water to settle at 122° for a 30 minute protein rest. Raise to 152°F and mash for 1 hour. Mash out at 167°F for 5 minutes.sparge with 4 1/2 gal 170° water to collect 6 1/2 gal wort. Bring to a boil, add 1 oz hops and boil for 50 minutes. Add the 2nd oz of hops, the maple syrup, and the irish moss (if used) and boil for 10 minutes. Turn off the heat, chill. Transfer to fermenter and pitch the yeast when temp is below 70°F.
Fermentation Details
After primary fermentation is complete, rack to a secondary for a couple weeks to allow it to finish fermenting (maple syrup is slow to ferment). Prime with 1 1/4 c light DME and bottle. Store at 65-70°F for 1 week, then age 3-4 weeks at 35-50°F.Enjoy.
Brewers Notes
Although I havent done this, I have seen it recommended that the maple syrup be added in the secondary. I suspect this would extend the secondary fermentation quite a bit. Also, you could use 1 pint in the boil, and the second pint for priming to result in a sweeter brew. Added 2/99:Brewed it again, but added the maple syrup to the secondary. All I did for sanitation was to wipe the syrup bottle top with alcohol, flamed it, and poured it into the secondary. I brewed 10 gallons, and did this on each secondary. Both went bad with Acetobacter. It could have been my process, but I believe it was in the syrup. Added 11/99:Brewed it again, adding the syrup at the end of the boil. Turned out fine. Added 5/00:Brewed it again, adding the syrup in the secondary as on 2/99. Seemed OK after a month in secondary - bottled it. Started noticing an acetic acid taste a few months later.Conclusion: DONT ADD SYRUP TO THE SECONDARY!!
|
|