- Recipe Type
- All Grain
- Yeast
- White Labs WLP013 London Ale
- Yeast Starter
- 2600mL
- Batch Size (Gallons)
- 11
- Original Gravity
- 1.058
- Final Gravity
- 1.019
- Boiling Time (Minutes)
- 90
- IBU
- 28
- Color
- 18
- Primary Fermentation (# of Days & Temp)
- 19@66F
- Tasting Notes
- Maple comes through in both flavor and aroma; great brew!
At my wife's request, I made a nut brown ale. I wanted something different so I added some maple sugar (granulated) with 15 min left in the boil. I wasn't sure how this would affect flavor or aroma. I'm glad (and a bit surprised) that I can detect a slight maple aroma and flavor in the latest samples.
Code:
Cabane à Sucre Nut Brown Ale
----------------------------
Batch Size: 11.00 gal (14.60 gal preboil)
Estimated OG: 1.057 SG (actual: 1.058 SG)
Estimated FG: 1.016 SG (actual: 1.019 SG)
Estimated IBUs: 30 (Tinseth; actual: 28)
Estimated Color: 19 SRM (actual: 18 SRM)
Brewhouse Efficiency: 73% (actual: 75%)
Boil Time: 90 minutes
Grains:
16.00# Maris Otter Malt (68.27%)
2.00# Caramel/Crystal 60L (8.53%)
2.00# Flaked oats (8.53%)
2.25# Victory Malt (9.60%)
0.50# Chocolate Malt (2.13%)
0.69# Maple sugar (2.93%)
Hops:
2.50 oz Fuggle (US) (5.1%) @60 min
2.50 oz Willamette (4.8%) @20 min
Yeast:
White Labs WLP013 (London Ale)
Mash/Sparge Schedule:
Single Infusion, 154F; Batch Sparge
Mash for 60 min at 154F w/ 7.62 gal of water at 171F
Mashout w/ 3.96 gal of water at 210F; hold for 10 min
Batch sparge w/ 6.20 gal of water at 184F; hold for 10 min
Fermentation Schedule:
Primary Fermentation: 19 days @66F
