Strong Maple Old Ale- RECIPE HELP
I want to brew a big beer for the Winter and figure I should get started. I think I'll do a 3 gallon batch session beer with Wyeast Scottish Ale and pitch this onto the cake. Never done a beer like this and appreciate your critique!
Amount Item Type % or IBU
6.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 34.78 %
8.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 49.28 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2.90 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2.90 %
0.50 lb Special B Malt (180.0 SRM) Grain 2.90 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.45 %
3.00 oz Williamette [5.50 %] (90 min) Hops 42.6 IBU
1.00 lb Maple Syrup (35.0 SRM) Sugar 5.80 %
1 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale
I brew-in-a-bag in a 6 gallon stock pot so was planning on doing a single infusion at 155F and adding the extract at the start of the boil. Boil for 90 minutes to get some caramelization. Thought I'd add the maple syrup to primary and maybe add a 2nd pound a week in (or is that too much sugar as a % of fermentables... OK to go over 10%?). I've heard Grade B Maple is the way to go.
Is it best to bulk age these big beers or bottle age? I plan to bottle condition so maybe let it go 3/4 weeks in primary and then bottle and let it condition for 5+ months?
Thanks for the help!
Drinking:Smoked Dunkelweizen; Imperial Nelson Sauvin Pilsner; American Brown
On Deck: ??