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Old 09-16-2008, 02:29 AM   #1
Dec 2006
Posts: 103

Recipe Type: Partial Mash   
Yeast: Brewer's Yeast   
Yeast Starter: N/A   
Additional Yeast or Yeast Starter: N/A   
Batch Size (Gallons): 23   
Original Gravity: 1.065   
Final Gravity: 1.016   
IBU: N/A   
Boiling Time (Minutes): 60 min   
Color: N/A   
Primary Fermentation (# of Days & Temp): 14 days @20 deg. C   
Additional Fermentation: N/A   
Secondary Fermentation (# of Days & Temp): 7 days @20 deg. C   
Tasting Notes: Sweet, bitter, slightly oaky-maple character.   

Further notes:
I had several people try this one out, and all loved it. The most common response I had was how smooth it was. My personal experience, was that as described above - you could also taste a touch of the maple syrup, and the oak was prevalent as well. The bitterness was about half as that of Guinness. It reminded me almost of whiskey (if whiskey were a beer).

The recipe:

Base Grain:
4 lb. British 2-row

Specialty Grain:
2 oz. Roasted barley - xxx deg. L
1 lb. Crystal Malt (dark)

3 lb. Light Extract
2 lb. Molasses
1 cup+. Maple Syrup (primer)
2 cup. Oats
1 cup. Rye flakes
Irish Moss (clarifier)
9 gr. Oak chips

1 Cascade (30 min)
.5 lb stalk. Angelica( 60 min)

6 L Sparge OG: 1.065
12 L Boil FG: 1.016
30 L Batch*

*was initially for a 23L batch, but I mis-calculated, so the OG will be far off. The alcohol percentage turned out to be around 5-5.5%.

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