Partial Mash Yeast:
WYeast 1028 London Ale Batch Size (Gallons):
5 Original Gravity:
1.045 Final Gravity:
1.010 Boiling Time (Minutes):
Brown Primary Fermentation (# of Days & Temp):
7 days @ 72F Additional Fermentation:
At least 5 days @ 72F Secondary Fermentation (# of Days & Temp):
7 days @ 72F
4oz. Chocolate Malt
4oz. Biscuit Malt
8oz. Dark Crystal Malt
3.3# Cooper's Light Malt Syrup
1# Munton's Amber Dry Malt Extract
1# Belgian Candi Sugar
37.5 oz. Maple Syrup
1 oz. Fuggles (60 Mins boiling)
1 oz. Fuggles (1 Mins finishing)
* Activate Wyeast at least 3 hours before starting brewing.
* Steep grains for 30 mins covered in 2 gallons water. Remove grains and sparge with another 1 gallon of pre-boiled 170F water.
* Mix all fermentables (except maple syrup and 1/2 of extract malt syrup) and bring to boil. Follow hops schedule above and add last 1/2 of extract malt syrup at 50 mins into boil (to help prevent discoloration or scorching).
* Remove kettle from heat and cool as rapidly as possible to 85F (using cooled water to top up to 5 gallons works well)
* Transfer to primary fermenter and aerate as desired, then pitch yeast.
* Ferment for 7 days in primary fermenter.
* Mix 37.5 (or thereabouts) ounces of your choice of maple syrup (Grade B or C is actually preferred over Grade A, but any will work) with 2 cups of water and bring to a boil.
* Pour maple syrup into secondary fermenter, then rack beer from primary into secondary.
* Top off to 5 gallons.
* Ferment for 7 days in secondary fermenter. During this time, expect another round of heavy fermentation to kick off from the sugars in the maple syrup.
* After heavy secondary fermentation, you will have another layer of trub at the bottom of your secondary fermenter and will need to rack this beer to another fermenter.
* Rack into another fermenter, top off to 5 gallons, and leave as long as you like (at least 5 days).
* Bottle with 3/4 cup corn sugar (-or- 1 Cup Maple Syrup boiled with 1 Cup Water for an even stronger maple taste).
Computing alcohol content:
Since you are adding fermentables twice, one way to calculate alcohol content is to make individual measurements before and after mixing maple syrup during secondary fermentation, almost as though doing two calculations.
My measurements were:
Original Gravity: 1.045
Gravity Before Racking to secondary: 1.010
Gravity After Racking to Secondary and Mixing in Maple Syrup: 1.020
Final Gravity: 1.010
Using the difference between the 1.010 and 1.020, you can basically adjust your OG up by 0.010, so you can make your OG/FG calculation here 1.055 to 1.010.
For this, I get the following for this beer using the calculator here:
Apparent attenuation: 81%
Real attenuation: 66%
Alcohol by Weight: 4.6%
Alcohol by Volume: 5.9%
- 186 calories per 12oz.
- 341 calories per 22oz.
Freezing point: 27F