- Recipe Type
- All Grain
- Yeast
- WLP004 Irish Ale / Wyeast 1084
- Yeast Starter
- ~1.5L
- Batch Size (Gallons)
- 5gal
- Original Gravity
- 1.087
- Final Gravity
- 1.022
- Boiling Time (Minutes)
- 60
- Color
- 46 SRM
- Primary Fermentation (# of Days & Temp)
- ~3wks @ 64-66
- Tasting Notes
- roasty, full bodied, smooth, smells like a sticky stack of pancakes under your nose
This is the end result of me trying to make something in the same vein as Founder's Breakfast stout. It was surprisingly good and smooth at a young age. No detectable alcohol bite under all the maple syrupy goodness. Now it's about 6 months old and I can barely bring myself to crack open the remaining bottles.
===============================================
---Fermentables---
11.0lb / 69% US 2-row
1.5lb / 9% Rolled Oats
0.5lb / 3% Oven Toasted Oats
0.5lb / 3% Coffee Malt
0.75lb / 5% Chocolate
0.375lb / 2% Carafa III dehusked
0.375lb / 2% Roasted Barley
1.0lb / 6% Maple Syrup @2-3 days after pitching
---HOPS---
@60min: 1 oz Cluster
@30min: 1 oz Willamette
@5min: 1 oz Willamette
---MISC---
@5min: 4oz Cocoa Powder
@7days: 4 oz Cacao Nibs & 2 Vanilla beans (I boiled both in ~150ml water for better extraction, cooled and tossed in)
@3-4 days before bottling: 4oz Whole Bean coffee
Mash at 154 for 60min
Optional: 10min mashout at 168F
60min boil
===============================================
So for the coffee additions, I've tried 3 different things and this worked the best BY FAR. Tossing in grounds at flameout definitely gives the beer flavor, but too much astringent harshness. For me, a few days of cold-steeping coffee and then tossing into the fermentor definitely made it smoother, but it seems to gain more bite as the beer aged. Tossing in whole beans is where it's at, trust me. I was initially skeptical on the amount of flavor that could get through the shell, but I actually used less whole bean coffee than I did for cold steep and got way more flavor. I wouldn't worry about sanitation as long as you pick a quality product (likely to be cleaner) and get the beans straight from a factory-sealed bag. I recently made a Coffee Blond using this technique that turned out really well. Its like the opposite of a Black IPA in terms of appearance vs smell/taste.
Be sure to add the maple syrup right around high krausen to maximize how much maple character is retained. I originally planned on priming it with Maple Syrup too, but it had enough of that flavor going on at bottling. Just an idea if you aren't happy with the taste.
FYI, the beer software I've seen give Maple Syrup a ppg of 30. So its a lot less fermentable than honey or other syrups. That's why I left out any Crystal malts, the Maple Syrup gives enough sweetness. 1 lb of it will raise the OG/FG by about +0.006/0.002 respectively.
===============================================
---Fermentables---
11.0lb / 69% US 2-row
1.5lb / 9% Rolled Oats
0.5lb / 3% Oven Toasted Oats
0.5lb / 3% Coffee Malt
0.75lb / 5% Chocolate
0.375lb / 2% Carafa III dehusked
0.375lb / 2% Roasted Barley
1.0lb / 6% Maple Syrup @2-3 days after pitching
---HOPS---
@60min: 1 oz Cluster
@30min: 1 oz Willamette
@5min: 1 oz Willamette
---MISC---
@5min: 4oz Cocoa Powder
@7days: 4 oz Cacao Nibs & 2 Vanilla beans (I boiled both in ~150ml water for better extraction, cooled and tossed in)
@3-4 days before bottling: 4oz Whole Bean coffee
Mash at 154 for 60min
Optional: 10min mashout at 168F
60min boil
===============================================
So for the coffee additions, I've tried 3 different things and this worked the best BY FAR. Tossing in grounds at flameout definitely gives the beer flavor, but too much astringent harshness. For me, a few days of cold-steeping coffee and then tossing into the fermentor definitely made it smoother, but it seems to gain more bite as the beer aged. Tossing in whole beans is where it's at, trust me. I was initially skeptical on the amount of flavor that could get through the shell, but I actually used less whole bean coffee than I did for cold steep and got way more flavor. I wouldn't worry about sanitation as long as you pick a quality product (likely to be cleaner) and get the beans straight from a factory-sealed bag. I recently made a Coffee Blond using this technique that turned out really well. Its like the opposite of a Black IPA in terms of appearance vs smell/taste.
Be sure to add the maple syrup right around high krausen to maximize how much maple character is retained. I originally planned on priming it with Maple Syrup too, but it had enough of that flavor going on at bottling. Just an idea if you aren't happy with the taste.
FYI, the beer software I've seen give Maple Syrup a ppg of 30. So its a lot less fermentable than honey or other syrups. That's why I left out any Crystal malts, the Maple Syrup gives enough sweetness. 1 lb of it will raise the OG/FG by about +0.006/0.002 respectively.
