Partial - Maple Nut Brown Ale

**binaryc0de** · 02-12-2010, 05:38 AM

Recipe Type: Partial Mash
Yeast: Wyeast American Ale II
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.058
Final Gravity: 1.015
IBU: 33.9
Boiling Time (Minutes): 60
Color: 21.71
Primary Fermentation (# of Days & Temp): 2 Weeks @ 65F
Secondary Fermentation (# of Days & Temp): 2 Weeks @ 65F
Tasting Notes: Brewing this weekend

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 193.5 kcal per 12.0 fl oz

Original Gravity: 1.058
Terminal Gravity: 1.015
Color: 21.71
Alcohol: 5.72%
Bitterness: 33.9

Ingredients:
2.0 lb Amber Dry
5.0 lb 2-Row Brewers Malt
0.5 lb 2-Row Caramel Malt 10L
0.5 lb Oats Flaked
.5 lb American Victory
0.5 lb Chocolate Malt
12.5 oz Grade B Maple Syrup - added during boil, boiled 10.0 min
12.5 oz Grade B Maple Syrup (In Secondary)
1.0 oz Kent Golding (4.5%) - added first wort, boiled 60 min
1 oz Fuggle (4.8%) - added during boil, boiled 20.0 min
1 oz Fuggle (4.8%) - added during boil, boiled 10.0 min
1.0 ea WYeast 1272 American Ale II

Prime with 9 oz by weight (3/4 Cup) Grade B Maple Syrup.

**greenbirds** · 02-12-2010, 02:21 PM

Looks like an interesting recipe. The database, however, is really only for established, tried-and-true recipes. Definitely update us once it's brewed...

**binaryc0de** · 02-12-2010, 03:27 PM

I'm brewing this weekend so I'll update as soon as I can. This is my first own recipe. So sorry I guess I was a little eager to post it

**binaryc0de** · 02-19-2010, 07:45 PM

Going into the secondary it looks and taste more like a porter than a brown ale. With 84% efficiency I hit OG of 1.062 and coming out of Primary at 1.014. So far the tasting notes are a woody almost smokey flavor and more like a porter. Maybe to lighten the color I should use a little less Chocolate malt?

**binaryc0de** · 06-02-2010, 05:42 PM

This brew defiantly gets better with age... The smokey woody notes have mellowed and the maple has started to show through. The smokey/woody is up front and maple comes through on the back-end. The next time I brew this I'll probably cut the chocolate malt back to 0.25 lbs. Also make sure to use Grade B maple for more flavor.

prosper · 07-29-2010, 07:47 PM

I've found that it does take a bit of age before the maple really starts to shine through in a beer that has a lot of other malts in it. In a nice light cream ale, it comes through much faster, and I've become convinced that those are actually the best sorts of ales for maple syrup.