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Old 12-03-2010, 08:27 PM   #1

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   
IBU: 28   
Boiling Time (Minutes): 90   
Color: 18   
Primary Fermentation (# of Days & Temp): [email protected]   
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.

Cabane  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

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%)

2.50 oz Fuggle (US) (5.1%) @60 min
2.50 oz Willamette (4.8%) @20 min

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

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