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Old 06-25-2012, 03:31 AM   #1
Heatwaves
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May 2012
Santa Ana, CA
Posts: 33



I found a recipe for a Maple Pancake Brown Ale on Hopville that I have altered a little bit. I'm looking for maple and biscuity, bready flavors. Any advice, alterations or suggestions for the recipe below?

5 gallon recipe

5 lbs Maris Otter
1.5 lbs Breiss Special Roast (original recipe called for Biscuit Malt, but I think Special Roast may work even better)
10 oz. CaraPils Dextrine
0.5 lbs Crisp Amber Malt
6 oz. Chocolate Malt
4 oz. Victory Malt
12 oz Molasses
8 oz Brown Sugar

0.5 oz Nugget Hops (60 min)
1 oz Northern Brewer (35 min)

Debating between White Labs British Ale (WL005) and London Ale (WL013) yeasts.

16 oz Maple Syrup (boiled first. Racked in primary)

2/3 cup Maple Sugar (bottle priming)

Do you think that the Special Roast (or Biscuit Malt), Crisp Amber, and Victory will give enough of a biscuit, pancake taste? Is anything unnecessary? Worst case, I can always add capella flavor drops at bottling. Was looking to do it "au naturale" though. Thanks!



 
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Old 06-25-2012, 03:41 AM   #2
Schumed
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Feb 2011
Kansas City, Mo
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Interesting recipe...I say go for it...


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Old 06-25-2012, 11:49 AM   #3
MisterTipsy
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Jun 2012
Sketchytown
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Maybe use some buckwheat. I drank a beer that had buckwheat and it reminded me of pancakes.

 
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Old 06-25-2012, 03:40 PM   #4
Heatwaves
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May 2012
Santa Ana, CA
Posts: 33


The buckwheat sounds interesting. I've never used buckwheat in anything before. Would I just mash as a whole grain? I tried loooking online for "flacked buckwheat" but I didn't see that as an option.

 
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Old 06-25-2012, 03:47 PM   #5
bobbrews
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Jan 2011
Sierra, Nevada
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Nix the molasses and brown sugar. Go with Piloncillo. It's a dense, dark brown sugar rich in molasses flavors. You can find it at any Latin market. It will leave behind more of those flavors, especially if you add it a few hours after high krausen. I'd cut back on the Special Roast a bit as well. Maybe replace the Carapils with something more flavorful that will do a similar job, like CaraWheat.

 
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Old 06-25-2012, 05:52 PM   #6
Heatwaves
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May 2012
Santa Ana, CA
Posts: 33


Thanks Bob. If I add piloncillo at high krausen, I take it that I should boil it first? I've never added an ingredient during the peak of fermentation, so just want to be sure. Also, how much piloncillo should I added to match the 12 oz of Molasses and 8 oz of brown sugar. Just "apples to apples," 20 oz?

 
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Old 06-25-2012, 06:00 PM   #7
bobbrews
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Jan 2011
Sierra, Nevada
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Melt it down with some water, boil for about 5 minutes or until the water is mostly gone, then chill and pitch. 5-8% of the total recipe should be good. You want the yeast to start on the maltose first, not sucrose or fructose.

 
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Old 06-25-2012, 06:22 PM   #8
Heatwaves
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May 2012
Santa Ana, CA
Posts: 33


I'm always up for something new, so I think I'll try that! As for your suggestion of CaraWheat, do you think Carastan would work well?

 
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Old 06-25-2012, 11:42 PM   #9
MisterTipsy
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Jun 2012
Sketchytown
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Quote:
Originally Posted by Heatwaves View Post
The buckwheat sounds interesting. I've never used buckwheat in anything before. Would I just mash as a whole grain? I tried loooking online for "flacked buckwheat" but I didn't see that as an option.
I don't know.

I brew extract and have never used buckwheat in a brew. I don't ever recall seeing it at a brew store either. Whole Foods has it.

 
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Old 06-25-2012, 11:58 PM   #10
MisterTipsy
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Jun 2012
Sketchytown
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Rogue has a Buckwheat Ale




 
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