Martian Matter Maple Brown Ale
4oz. Chocolate Malt
4oz. Biscuit Malt
8oz. Dark Crystal Malt
3.3# Cooper's Light Malt Syrup
1# Munton's Amber Dry Malt Extract
1# Belgian Candi Sugar
37.5 oz. Maple Syrup
1 oz. Fuggles (60 Mins boiling)
1 oz. Fuggles (1 Mins finishing)
* Activate Wyeast at least 3 hours before starting brewing.
* Steep grains for 30 mins covered in 2 gallons water. Remove grains and sparge with another 1 gallon of pre-boiled 170F water.
* Mix all fermentables (except maple syrup and 1/2 of extract malt syrup) and bring to boil. Follow hops schedule above and add last 1/2 of extract malt syrup at 50 mins into boil (to help prevent discoloration or scorching).
* Remove kettle from heat and cool as rapidly as possible to 85F (using cooled water to top up to 5 gallons works well)
* Transfer to primary fermenter and aerate as desired, then pitch yeast.
* Ferment for 7 days in primary fermenter.
* Mix 37.5 (or thereabouts) ounces of your choice of maple syrup (Grade B or C is actually preferred over Grade A, but any will work) with 2 cups of water and bring to a boil.
* Pour maple syrup into secondary fermenter, then rack beer from primary into secondary.
* Top off to 5 gallons.
* Ferment for 7 days in secondary fermenter. During this time, expect another round of heavy fermentation to kick off from the sugars in the maple syrup.
* After heavy secondary fermentation, you will have another layer of trub at the bottom of your secondary fermenter and will need to rack this beer to another fermenter.
* Rack into another fermenter, top off to 5 gallons, and leave as long as you like (at least 5 days).
* Bottle with 3/4 cup corn sugar (-or- 1 Cup Maple Syrup boiled with 1 Cup Water for an even stronger maple taste).
Computing alcohol content:
Since you are adding fermentables twice, one way to calculate alcohol content is to make individual measurements before and after mixing maple syrup during secondary fermentation, almost as though doing two calculations.
My measurements were:
Original Gravity: 1.045
Gravity Before Racking to secondary: 1.010
Gravity After Racking to Secondary and Mixing in Maple Syrup: 1.020
Final Gravity: 1.010
Using the difference between the 1.010 and 1.020, you can basically adjust your OG up by 0.010, so you can make your OG/FG calculation here 1.055 to 1.010.
For this, I get the following for this beer using the calculator here:
Apparent attenuation: 81%
Real attenuation: 66%
Alcohol by Weight: 4.6%
Alcohol by Volume: 5.9%
- 186 calories per 12oz.
- 341 calories per 22oz.
Freezing point: 27F
FYI, a month after bottling, this beer is -really- good! The maple flavor is not overpowering at all and adds a lot to the finish. It has a great creamy thick head and I would say good head retention with a perfect medium brown color. Medium bodied and sweet with chocolate and an obvious maple syrup taste to it. Not super hoppy, but has a light bite to it. Finish is crisp and sweet with maple tones.
Only think I can think of to change is that I think next batch I will try with adding the maple syrup in with the primary...not boiled with the wort per se, just pasteurized and then dumped into the primary so I only have to rack once. I think the body is a good medium as is, but I know I had to top off twice and it makes me wonder how much more full-bodied this beer would be if I hadn't done that.
I've just made this in a much simpler way and it has turned out very good I think!
Basically did everything the same except mixed in 32oz of Grade B Maple Syrup directly into the primary fermenter along with the wort (I didn't boil it at all, but you could pasteurize it if you wanted). That way one eliminate the second racking and saves time. The maple flavor is very clearly distinguishable. I also did not add the malto-dextrin into the boil, but plan to add it when I bottle (it's not fermentable, so any time should be fine).
I changed the steps above a little too:
* Steep grains for 30m-1h at 150F-155F
* Pitched at 70F.
* Changed finishing hops to just over 2m and the hoppiness really seems much nicer this go-round.
How long did you leave the mixture in the tertiary for (the first time you brewed this)?
I noticed that you posted this thread during last year's maple season, have you decided to make this particular recipe again this year?
I'm considering making a Maple Brown Ale and I'm looking for ideas. I like the idea of adding the maple during primary as I think this will get the desired flavor without dealing with the extra time of a third fermentation.
If anyone has any updates/ideas, please let me know.
I was looking for a recipe to make a maple syrup brown ale, and this one looks really good. The only thing I was considering changing was using brown sugar instead of straight up malto-dextrin, or maybe instead of the candy sugar to add a little extra something. Just wondered if you had any thoughts on the topic.
Kept it Simple
I decided to keep it simple for my first maple beer, because I'm a little new to the brew process. Plus, I was given sap and didn't have a lot of time to put something together.
So I decided to make an extract (True Brew Home Brew Kit) Brown Ale. The only difference is that I made the beer with slightly concentrated sap instead of water. I cooked about 12 gallons of sap down to 6 gallons, and then brewed 5 gallons of beer with that concentrated sap. Notice that although I concentrated the sap a little more than 2:1, syrup is created by a concentration of about 30:1, so there really isn't a lot of 'syrup' in the recipe.
My extract kit came with malto-dextrin and I thought about not adding as much, but I decided to make the kit as though I was making it in water, not changing a thing. I did this because I had no way of knowing how much to not include.
The OG was as expected a little high for a brown ale, so I expect the ABV to be a bit higher too, but it shouldn't be too bad. The smell of the beer is just wonderful (the smell coming off during mid-primary) and the color is looking great. I'll be bottling this Sunday ... crossing fingers!
I've been searching for the perfect Fall beer, and I think I may have found it! Thanks
Thanks for the write-up...I'm going to design a recipe with influence from yours
I think I will add raw honey and honey malt to the mix however
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