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Liberty Maple Ale
Recipe Notes:
This is a basic American amber ale with a touch of New England added. Extract version
Recipe Specifications
| Batch Size (Gal): |
5 |
| OG: |
1.051 |
| FG: |
NS |
| SRM: |
?? |
| IBU: |
18 |
| Boil Time imin) |
60 |
| Efficiency (%) |
NS |
NS = Not Specified
Grains & Adjuncts
| Grain | Amt | Pct |
|---|
| Amber malt extract |
6 lbs |
34.0% |
| Crystal 40L malt |
8 lbs |
45.3% |
| CaraPils malt |
0.5 lbs |
2.8% |
| light DME |
1 lbs |
5.7% |
| Maple Syrup |
2.16 lbs |
12.2% |
Hops
| Hop Name | Amt | AA (%) | Time (min) |
|---|
| Liberty (pellet) |
1 |
4.5 |
60 |
| Liberty (pellet) |
1 |
4.5 |
10 |
Additional Ingredients
1 tsp Gypsum in mash
1 tsp Irish Moss in boil (15 min)
Yeast
American Ale II yeast starter
Process Details
NotesPrepare the yeast starter as follows: 4 days before brew day, smack the yeast pack. When swollen, add 1 c light DME to 750ml water and boil 15 minutes. Chill, and add smack pack. Should be ready to pitch in 24 hours. Put 1 gallon water in your boiler, add grains (in a grain bag) and raise temp to 155°F. In another pot, bring 1 gallon water to 170°F.Steep the grains for 30 minutes, then rinse the grains with the 170°F water collecting about 2 gallons wort. Add the malt extract and as much water as you can safely add, stir thoroughly and 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, then chill using your favorite method. When wort is below 80°, strain into fermenter, top off with cold water to make 5.5 gallonspitch 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!!
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