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-   -   Time for a Nut Brown...with maple sugar! (http://www.homebrewtalk.com/f12/time-nut-brown-maple-sugar-204498/)

jgourd 11-05-2010 08:49 PM

Time for a Nut Brown...with maple sugar!
 
Never brewed a nut brown before. Wife wants one. I have some maple sugar on hand that I'd like to throw in mainly for flavor and a little sweetness (very little). First, when/where should it be added (I keg)? Second, what do you think of the recipe (based off of Lil'Sparky's recipe):

Code:

Nut Brown Ale
-------------
Batch Size: 5.50 gal (7.76 gal preboil)
Estimated OG: 1.055 SG
Estimated FG: 1.014 SG
Estimated IBUs: 22 (Tinseth)
Estimated Color: 16 SRM
Brewhouse Efficiency: 73%
Boil Time: 90 minutes

Grains:
9.00# Pale Malt (2-Row) US (76.60%)
1.00# Caramel/Crystal 60L (8.51%)
1.00# Flaked oats (8.51%)
0.50# Victory Malt (4.26%)
0.25# Chocolate Malt (2.13%)

Hops:
1.00 oz Fuggle (US) (5.1%) @60 min
1.00 oz Willamette (4.8%) @15 min

Yeast:
White Labs WLP007 (English Ale) (English Ale)

Mash/Sparge Schedule:
Single Infusion, 154F; Batch Sparge


3PegBrew 11-05-2010 09:21 PM

Your recipe looks like your typical brown ale :mug: I love my ales hoppy so I used different hops with higher AA, but yours sounds good to me.


as far as the maple sugar goes it depends on what you are aiming for. Assuming you want a maple hint I'd throw it in at flame out. Otherwise you can toss it into the secondary for a maple blast. Throwing it in at flame out will also allow the maple sugars to be fermented. Throwing it into the seondary will also cause the sugars to be fermented, but not as much as in primary.

jgourd 11-05-2010 10:29 PM

Quote:

Originally Posted by 3PegBrew (Post 2386548)
Your recipe looks like your typical brown ale :mug: I love my ales hoppy so I used different hops with higher AA, but yours sounds good to me.


as far as the maple sugar goes it depends on what you are aiming for. Assuming you want a maple hint I'd throw it in at flame out. Otherwise you can toss it into the secondary for a maple blast. Throwing it in at flame out will also allow the maple sugars to be fermented. Throwing it into the seondary will also cause the sugars to be fermented, but not as much as in primary.

What kind of hops? Are we talking Magnum, Simcoe, et al?

jessup 11-06-2010 01:21 PM

http://www.homebrewtalk.com/f12/priming-granulated-maple-sugar-198877/
using granulated maple sugar definitely adds a noticable flavor. it's a bit more harsh than using maple syrup and adds a molasses like bitterness to the beer. for a smoother flavor use maple syrup, but for an outright slap of maple use the sugar.


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